Petite Sirloin Roast

You'll love the easy garlic and parsley rub on this impressive petite sirloin roast that is always juicy and delicious. The leftovers make the most amazing sandwiches, too!

Course Main Course

Cuisine American

Keyword petite sirloin roast

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 124kcal

Author Ang Paris

Equipment

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

Get Recipe Ingredients

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

Marinating

For an extra flavorful roast, marinate it overnight with our Cowboy Butter.

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.

Tips

For best results, take the beef roast out of the refrigerator about 10 minutes before cooking.

Take care not to overcook your roast, as it will become dry and chewy. I like to use a Bluetooth Thermometer with Probe because it helps ensure the steak is done perfectly every time. Be sure to place the thermometer into the center of the meat for an accurate read.

Don't skip resting the meat.

Nutrition