Petite Sirloin Roast
A Petite Sirloin Roast is the perfect holiday meal and is fantastic for special occasions or Sunday supper. Enjoy the leftovers on sandwiches or in salads to make delicious lunches through the week.
If you’re looking for an impressive, yet easy-to-make, roast dish that will impress your guests, look no further than this petite sirloin roast. The meat is cooked low and slow in the oven, resulting in a juicy and flavorful piece of meat that’s perfect for holidays but easy enough to make all year round.
A petite sirloin roast is a smaller version of a top sirloin roast. Flavorful, tender, and rich, it is a lean cut that is absolutely ideal for roasting.
If you have tried grilling or pan-searing our Petite Sirloin Steak, then you already know how amazingly delicious this cut of beef can be.
This is one of the more economical cuts of beef. It’s a good cut for when you want to splurge a little but not break the bank.
Why You’ll Love This Recipe
- Ideal for roasting.
- Tender, flavorful, and juicy.
- Perfect for holidays.
Ingredients
This is meant to be a brief overview of the petite beef sirloin roast recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Top Sirloin Petite Roast: This boneless roast is cut from the top sirloin. If you don’t see it in your grocery store, ask the butcher to cut it for you.
- Parsley: Fresh parsley adds flavor and color. You could also use rosemary or thyme instead.
- Garlic: Fresh garlic cloves, finely minced.
- Olive Oil: Any mild oil works in this recipe.
- Salt and Pepper: I like to use freshly cracked black pepper and sea salt, which help enhance the rest of the ingredients.
Optional: Worcestershire sauce adds an umami flavor that is perfect with beef.
Our Cowboy Butter is a delicious combination of garlic, parsley, and lemon zest with a pinch of red pepper flakes.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this top sirloin roast recipe.
Plan on cooking your roast for about 25-30 minutes per pound for medium (145°F).
Remember, all ovens cook differently, so use this as a guide. I highly recommend using a meat thermometer to cook at your desired temperature.
According to the USDA, it is important to cook beef to a minimum temperature of 145°F. Allow the beef to rest for at least 5 minutes. This is considered “medium.”
The juices will redistribute throughout the roast during this time and helps keep it juicy and tender.
Cover the beef loosely with aluminum foil, which is sometimes referred to as making a tent.
Serving Suggestions
For Sunday supper, I love to serve this roast with White Cheddar Mashed Potatoes or Make Ahead Sweet Potatoes with Brown Sugar and some sort of green vegetable like Garlic Green Beans or Roasted Parmesan Broccoli.
For a truly decadent meal, serve your top sirloin roast with Cowboy Butter Dipping Sauce.
It is the perfect complement to this tender sirloin roast.
Alternatively, add a pat of Ruth’s Chris Steak Butter to the sliced beef for extra richness and flavor.
More Side Dish Ideas
Here are some other side dish recipe ideas you’ll love:
Storage
To Store: Store leftovers in an airtight container in the fridge for 3-5 days. (These are my favorite airtight containers.)
To Reheat: Wrap individual portions of beef in aluminum foil and place into a 350F oven for 3-5 minutes until heated throughout.
While it can be microwaved, this sometimes dries out the roast. You can also reheat it in a skillet on low with a little bit of beef broth.
Leftovers
Use leftovers to make this super tasty Beef Pot Pie Recipe. It’s also great for sandwiches or salads.
Not ready to make this mouthwatering petite beef sirloin roast yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Petite Sirloin Roast
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Ingredients
- 1½-2 lbs beef top sirloin petite roast
- 1 cup fresh parsley leaves
- 2 cloves garlic
- 2 tablespoons olive oil divided
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons Worcestershire sauce optional
Instructions
- Combine the parsley, garlic, salt, pepper, and one tablespoon of olive oil in a food processor. (Also add Worceshire if using).1 cup fresh parsley leaves, 2 cloves garlic, 2 tablespoons olive oil, 1 teaspoon black pepper, 1 teaspoon sea salt, 2 tablespoons Worcestershire sauce
- Pulse until just combined.
- Rub the parsley and garlic mixture over the entire surface of beef.1½-2 lbs beef top sirloin petite roast
- Add the remaining oil in a roasting pan. Place the rooast into the prepared pan.2 tablespoons olive oil
- Roast in 325°F oven for 60 to 75 minutes for medium-rare to medium doneness.
- Use a digital meat thermometer and remove when the internal temperature of the meat reaches 135°F for medium-rare or 150°F for medium.
- Loosely cover the roast with aluminum foil for the roast to rest for about 10 minutes. (The temperature will continue to rise about 10°F as the meat rests.)
- Transfer to a cutting board and cut into thin slices to serve.
Video
Notes
- Slather 3 tablespoons of room temperature compound butter all over the roast.
- Place meat into a baking dish.
- Cover with plastic wrap and refrigerate overnight.
- Add a couple of dashes of Worcestershire sauce over the top of the beef just before adding the parsley and garlic mixture.
- Roast as per instructions.
Nutrition
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This was really simple to make and was quite flavorful. I used fresh parsley from my garden and extra garlic. It was so good! We made sandwiches with the leftovers today and will put the remainder of the leftovers on a salad for tomorrow’s dinner.
Thank you so much for taking the time share your thoughts with me! I’m so glad you enjoyed it!!
Hi Amber. I had to laugh when I read your comment – been there, my friend! I’m so glad your family enjoyed our petite sirloin roast recipe!
This was amazing, tender, and juicy, and so easy!