A beef sirloin roast along with cooked potatoes and carrots offers immense flavor, aroma, texture and overall satisfaction. It is a classic, complete meal that is relatively simple and easy to make. Sources for roast include not only local grocery stores, but also local farms, farmers markets and online sources that sell beef. To enjoy the roast more than once, make a larger roast than what you need for one meal. Then you can pull leftovers from the refrigerator the day after you cook the roast, and serve them reheated or cold.
Select a roast that is the correct weight for the number of servings you plan to have.
Preheat the oven to 350 degrees F.
Place the roast in the center of a baking dish that is large enough to accommodate the roast plus the carrots and potatoes. Add ½ inch of water to the bottom of the baking dish.
Place the baking dish into the oven after the oven has heated. When doing so, be careful not to spill any of the water. Set the kitchen timer for 1 hour.
Prepare the potatoes and carrots while the roast is baking. Wash the potatoes by gently scrubbing them with a vegetable brush under running water. Cut the ends off the carrots, and peel the carrots with a vegetable peeler.
Cut the carrots and potatoes into large chunks or slices, or leave them whole, depending on what size you prefer and what size will fit into your baking dish with the roast. As you cut them, place them into the mixing bowl.
Add the potatoes and carrots to the baking dish along with the roast when there are 45 minutes left on the kitchen timer. Do so by first removing the baking dish from the oven with hot pads or oven mitts. Spoon the vegetables into the baking dish, arranging them evenly throughout the dish and being careful not to splash any of the water that is in the baking dish.
Check to see how much water is left in the baking dish. Add more water if needed so that there is ½ inch of water in the pan again. Baste some of the liquid over the roast.
Place the baking dish back in the oven. Periodically check the food to assess how the cooking is progressing, and when doing so also stir and rearrange the vegetables in the baking dish so that they cook evenly and are kept moist with the water.
Check the roast and vegetables for doneness when the timer goes off after 1 hour of cooking. If the food is not yet done, set the timer for another 10 or 15 minutes, depending on how well-done it is so far.
Continue to check the food for doneness, stir the vegetables and reset the timer until the food is done. Required cooking time varies based on numerous factors, such as the roast size, your oven’s temperature calibration and how you cut up the vegetables. Generally, however, it should take the food between 1 and 2 hours to cook.
Things You Will Need
Beef sirloin roast, any size
Medium-sized mixing bowl
Oven mitts or hot pads
You can use the type of potatoes you prefer along with your roast, such as white or red potatoes.
In addition to the method described in this article, cooking a beef sirloin roast in a slow cooker is an excellent and easy option. To do this, add all ingredients listed in this article to the pot, along with 2 inches of water, and cook for several hours. Other than carrots and potatoes, you can also include other ingredients with your roast, such as salt, pepper, raw or dried garlic, raw or dried onions and fresh or dried herbs.
To make this meal fit with healthy guidelines, half of your meal should consist of vegetables and fruits. One-fourth should contain your lean protein and the other fourth should consist of a healthy grain or starch, explains ChooseMyPlate.gov.
Closely watch the roast while it is cooking so that it does not become overcooked, which will result in dry, tough meat.
Test the internal temperature of the roast before eating. FoodSafety.gov recommends a temperature of at least 145 degrees F to prevent food-borne illnesses.
- All Recipes: Herb Rubbed Sirloin Tip Roast
- BBC Good Food: Roast Sirloin of Beef
- Cooks.com: Smoked Sirloin Roast
- Cooks.com: Sirloin Roast
- “The Fannie Farmer Cookbook”; Marion Cunningham; 1990
- “Joy of Cooking”; Irma S. Rombauer and Marion Rombauer Becker; 1975
- FoodSafety.gov: Safe Minimum Cooking Temperatures
Judy Wilson has writing and editing expertise in health, technology, pets, business and travel. She has contributed to USAToday.com, SFGate.com and numerous other publications. Wilson earned a Bachelor of Arts in journalism and mass communication from the University of North Carolina at Chapel Hill, where she completed Mini Medical School.