Sirloin Tip Roast Beef with a Mushroom Red Wine Gravy is a favorite way to roast a less expensive beef cut. The herb butter on the outside of the roast ensures the meat stays juicy with a delicious flavorful herb crust.
Sirloin Roast with Mushroom Red Wine Gravy is a favorite Sunday Roast in our house. It's a delicious way to cook a less expensive roast cut and can frequently be found on sale at the grocery store.
It's also a delicious cut of beef if you're looking to save a little bit during the holidays. We've chosen a Prime Top Sirloin Roast on occasion for Christmas dinner because it can easily be half as much as a Prime Rib or Chateaubriand on sale, and still quite delicious.
Sirloin Tip Roast or Top Sirloin Roast won't be quite as tender as the more expensive cuts, but what it lacks in tenderness is definitely made up for in flavor.
The Top Sirloin Roast will be a little more tender than the Sirloin Tip Roast in my opinion, but both are equally delicious. I use this recipe interchangeably for either Sirloin Roast depending on what's available and on sale at the store.
Here's how I make a Sirloin Roast:
You'll need a 3 1/2 pound Sirloin Roast tied with butchers string to hold shape.
In a small mixing bowl combine:
- 1/4 cup Room Temperature Butter
- 2 teaspoons Chopped Fresh Rosemary
- 1 teaspoon Fresh Thyme with the stems removed
- 1 teaspoon Granulated Garlic
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Smoked Paprika
Use a paper towel and blot Sirloin Roast Dry to help herb butter stick.
Rub herb butter all over roast the best you can. It sometimes likes to stick to hands or slide on the roast, and that's ok! We will baste it a few times to ensure it's well covered.
Place roast fat side up in a roasting pan.
Preheat oven to 450° and roast for 15 min. Baste quickly with pan drippings.
Reduce heat to 325° and roast until reaching desired doneness. About an additional 1 1/2 hours for Medium or 135°-140°F on a meat thermometer. Baste every 30 minutes with pan drippings.
A Rare Roast would be 120°-125°F, Medium Rare is 130°F, Medium Well 145°-150°F, Well Done is 155°-160°F.
Remove roast to a warm platter and cover with foil to rest for 10 minutes while making Mushroom Red Wine Gravy. Temperature of roast will increase about another 5°-10° while resting.
If your roasting pan is stove top safe you can make the Mushroom Red Wine Gravy in the pan or move the drippings from the roast to a medium sized sauce pan.
Add:
- 2 tablespoons Butter
- 1 whole Shallot, Finely Sliced
- 12 ounces Sliced Cremini Mushrooms or Combination of Favorite
Sauté until mushrooms and shallots are softened.
Add 1 cup Dry Red Wine like a Cabernet or Merlot. Since we are reducing the wine down I use a good quality red wine as the flavor will intensify as it's reduce.
Reduce wine in half about 5 minutes over medium-high heat stirring frequently.
Slowly whisk in 1 1/2 cups Beef Stock into 3 tablespoons Cornstarch until smooth.
Add 1 tablespoon Worcestershire Sauce.
Slowly whisk beef stock slurry into mushroom mixture and bring to a simmer.
Stir until mixture becomes thickened, no longer creamy looking, and glossy.
Taste Mushroom Red Wine Gravy. Add additional Salt and Pepper to taste. The amounts will very depending on how salty the beef broth is, but salt is a flavor enhancer. I suggest doing about 1/4 teaspoon at a time if it's not salty enough.
Slice Sirloin Tip Roast fairly thin and serve with the Mushroom Red Wine Gravy.
Sirloin Roast with a Mushroom Red Wine Gravy is pretty easy to make and a family favorite. We served it along side Mashed Potatoes and Roasted Brussels Sprouts with Garlic.
These other Side Dish Recipes are also favorites:
- Twice Baked Potatoes
- Baked Yams or Sweet Potatoes
- Beet Orange Salad
- Cheesy Broccoli Casserole
- Oven Roasted Broccoli
- Sautéed Beet Greens
A few other favorite Thanksgiving and Christmas Main Dishes we love are:
Yield: 8
Sirloin Roast Recipe
Sirloin Roast with Mushroom Red Wine Gravy Recipe. Delicious made with a Sirloin Tip Roast or Top Sirloin Roast. A favorite addition to Thanksgiving or Christmas Dinner from Serena Bakes Simply From Scratch.
prep time: 20 Mcook time: 1 H & 45 Mtotal time: 1 H & 65 M
ingredients:
- 3 1/2lb Beef Sirloin Roast, Tied with Butchers String
Herb Butter
- 1/4 cup Butter, Room Temperature
- 2 teaspoons Fresh Rosemary, Chopped
- 1 teaspoon Fresh Thyme, Stems Removed and Chopped
- 1 teaspoon Granulated Garlic
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Smoked Paprika
Mushroom Red Wine Gravy
- 2 tablespoons Butter
- 1 whole Large Shallot, Peeled and Sliced
- 12 ounces Cremini Mushrooms, Sliced or Favorite Combination of Mushrooms
- 1 cup Dry Red Wine
- 1 1/2 cups Beef Stock
- 3 tablespoons Corn Starch
- 1 tablespoon Worcestershire Sauce
- Salt and Pepper To Taste
instructions:
How to cook Sirloin Roast Recipe
Sirloin Roast
- Preheat oven to 450°.
- Use a paper towel to blot dry sirloin roast to help butter stick.
- Mix together all ingredients for herb butter until well combined.
- Rub herb butter all over top, bottom, sides of roast until well covered.
- Place fat side up in a roasting pan.
- Roast for 15 minutes.
- Baste quickly with pan juices.
- Reduce heat to 325° and baste roast every 30 minutes.
- Cook until roast reaches desired doneness. About 1 1/2 hours for Medium or 135°-140° on a meat thermometer in the center of roast. Rare is 120°-125°, Medium Rare is 130°, Medium Well 145°-150°, and Well Done at 155°-160°.
- Remove roast to a warm platter and tent with foil. Temperature will continue to rise 5°- 10° while resting.
- Rest for 10 minutes before slicing thin.
Mushroom Red Wine Gravy
- If your roast pan is stove top safe you can make gravy in pan or move drippings to a medium sized saucepan.
- Add butter, shallots, and mushrooms to pan. Sauté until mushrooms and shallots are starting to soften and lightly brown.
- Add red wine and reduce wine in half. It takes about 5 minutes over medium-high heat stirring frequently.
- Slowly whisk beef stock into cornstarch to create a smooth slurry.
- Add worcestershire sauce to mushrooms and slowly whisk in beef stock mixture.
- Bring to a simmer and stir until gravy is thickened and glossy.
- Taste the gravy. Add salt and pepper to taste.
- Serve with Sirloin Roast.
Calories
549.11
549.11
Fat (grams)
22.41
22.41
Sat. Fat (grams)
5.43
5.43
Carbs (grams)
9.13
9.13
Fiber (grams)
1.07
1.07
Net carbs
8.54
8.54
Sugar (grams)
2.75
2.75
Protein (grams)
53.56
53.56
Sodium (milligrams)
566.22
566.22
Cholesterol (grams)
178.30
178.30
Calories are estimated.
©2016 Serena Bakes Simply From Scratch
1 comment
Best roast I have made. I used a AAA top sirloin roast and didn’t follow the gravy instructions because I didn’t have wine or mushrooms but used chicken broth and made great gravy in my dutch oven. The roast was delicious. I marinated it in the butter herb mixture for 24 hours. So good.
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