This boneless Beef Sirloin Roast is the perfect main course for holiday gatherings (or anytime you've got a crowd to feed). The reverse sear cooking method produces sure-fire success every time, rendering meat that is juicy and flavorful inside with a crisp, savory herb crust outside. For best results, we recommend cooking to medium-rare temperature. Leftover roast is delicious sliced on steak salad, in sandwiches and stir fry, and makes a decidedly upscale beef stroganoff. This soon-to-be family favorite is also Keto/Paleo/Whole30 friendly.
- (1) Boneless Stemple Creek Beef Sirloin Roast (approximately 4 pounds)
- garlic sea salt blend
- fresh cracked pepper
- For fresh herb paste
- (1) Tablespoon sea salt
- (2) Tablespoons grass fed ghee (olive oil is an acceptable substitute)
- (2) Tablespoons fresh garlic, minced
- (1) Tablespoons fresh rosemary, chopped
- (2) teaspoons fresh thyme leaves
- (1) teaspoon fresh ground black pepper
- Preheat oven to 200F.
- Set tied roast fat cap up on a cutting board. Salt the entire roast generously with garlic sea salt and cracked pepper.
- Combine melted ghee (or olive oil), minced garlic, fresh rosemary, fresh thyme and ground black pepper in a small bowl to make a paste.
- Transfer seasoned roast to a foil-lined roasting pan. Rub the herb paste all over the top and sides of the roast. Insert an oven safe meat thermometer in the center of the roast at the thickest part.
- Place the roast on the center oven rack, and bake until the center of the roast reads 120F (medium rare), about 2 hours and 10 minutes for a 4 pound roast beef.
- Remove roast from oven and tent with foil. Allow meat to rest for 20 minutes.
- Turn up the oven to 500F. Once the oven reaches 500F, remove the foil and place the roast back in the oven until the outer crust is browned and crisp (10-15 minutes).
- Remove from oven. Let roast rest 15 minutes before cutting.