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
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon sea salt

Instructions

Combine the parsley, garlic, salt, pepper and 1 tablespoon of olive oil in a food processor.
1 cup fresh parsley leaves, 2 cloves garlic, 1 tablespoon olive oil, 1 teaspoon black pepper, 1 teaspoon sea salt
Pulse until just combined.
Rub the parsley and garlic mixture over the entire surface of beef.
1½-2 lbs beef top sirloin petite roast
Place roast onto a roasting pan.
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.

Nutrition