FREE 5-Ingredient Recipe EBook

• My Top Sirloin Roast Recipe Has A Special Crust + Juicy Inside
• Ingredients & Substitutions
• How To Cook A Sirloin Roast
• Roast Cooking Time Chart
• My Recipe Tips
• Top Sirloin Roast (With Garlic Herb Crust) Recipe card
• Serving Ideas
• Recipe Reviews

My Top Sirloin Roast Recipe Has A Special Crust + Juicy Inside

I love making roasts for special occasions, and this top sirloin roast is one of my new favorites. It’s simple enough for a cozy dinner, but impressive enough for holidays or hosting. Here’s why:

• Juicy and tender with a horseradish crust – Many sirloin roast recipes have a super basic seasoning, which is fine, but this one has so much flavor thanks to its herby, garlicky, and buttery horseradish crust. And it delivers that ultra tender texture inside, too.
• Perfectly cooked, every time – A quick sear and my trusty time chart for the oven (it works for any size roast!) make it foolproof to get your ideal doneness.
• Easy to make – You just need your top sirloin roast and some pantry staples, and the active steps don’t take long. I love that most of the time is hands-off!
• Perfect balance between special and affordable – This isn’t as expensive as a beef tenderloin or prime rib roast , but high end than my sirloin tip roast .

Whether you choose this roast as a holiday recipe or for another day you’re having company, it’ll wow your guests, without hurting your wallet or spending all day in the kitchen. That’s what I call a win. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my top sirloin roast recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Top Sirloin Roast – This cut, sometimes called a top butt roast , comes from the cow’s hip bone. It’s relatively lean with some marbling, and middle-of-the-road in terms of price. If you’ve had top sirloin steak , a top sirloin roast is the same cut but is not sliced. I usually pick mine up at the butcher for the best quality.
• Prepared Horseradish – The key ingredient for the special crust! Many brands are very processed, but I use this one that is just horseradish, vinegar, and salt.
• Garlic & Herbs – I used rosemary and thyme. Feel free to swap in other herbs, like parsley, sage, or oregano. Fresh ones work better here than dried, but if you have to use dried, replace each tablespoon of fresh with a teaspoon of dried.
• Unsalted Butter – I like this brand . Let it sit out at room temperature for easy mashing.
• Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. This helps make your beef roast extra juicy and flavorful!
• Olive Oil – For searing. Avocado oil works, too.

How To Cook A Sirloin Roast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Tie and season the roast. Tie it tightly with butcher twine at 1-inch intervals, pat it dry, and season generously with salt and pepper. (If you’re new to this process, I’ve got a step-by-step visual in my beef tenderloin recipe .) Let it come to room temperature.
2. Mix the herb butter . Meanwhile, mash the butter, minced garlic, horseradish, rosemary, and thyme in a small bowl.

1. Sear the roast. Heat the olive oil in a cast iron skillet over medium-high heat, until very hot. Sear the beef on all sides, until browned.
2. Add the topping. Quickly spread the butter mixture over the roast, insert a probe thermometer into the center, and place it in the preheated oven.
3. Bake. To cook top sirloin roast to exactly the doneness you like, see my time and temperature chart below.
4. Let it rest. Transfer the roast to a cutting board right away to prevent overcooking, and tent aluminum foil over it. Wait 10 minutes for the juices to settle before slicing. It’s worth the wait!

Roast Cooking Time Chart

I tested this sirloin roast recipe over half a dozen times for different roast sizes and doneness levels. The rule I found is, your roast will need 6-7 minutes per pound in the oven (after searing) to reach rare doneness. From there, each additional level of doneness will take another 3-7 minutes , depending on size.

You can use my cooking time chart below, but I highly recommend a probe thermometer (I have and love this one ) for best results. Insert it right before placing the sirloin roast in the oven and it will beep when it reaches your perfect temperature.

*Note: These times and temperatures are when you’d remove the roast from the oven — the internal temperature will rise another 10 degrees while resting. The time can vary a bit based on the shape of your meat.

My Recipe Tips

• If you have time, leave the tied sirloin roast uncovered in the fridge overnight. This step is not required, but will get you a better crust.
• Don’t forget to bring to room temp. Whether you do the step above or not, I recommend this for even cooking.
• It’s important that your horseradish isn’t too wet. I squeeze out any excess moisture with a paper towel. If you don’t, the butter mixture will be watery.
• The horseradish butter mixture is soft and sticky, so it’s helpful to use 2 spoons to dollop it onto the roast. Then just spread gently. It will start to melt, so be careful not to let most of it slide off.
• I recommend using a cast iron skillet. You can sear the roast and pop it straight into the oven without needing to transfer it to a roasting pan, plus this material gets you the best sear. I use this one , which is enameled, so it doesn’t require seasoning or leech metals.
• The time to brown the roast can vary. 2-3 minutes per side is usually just right for me, but it might be a little more or less time for you. Make sure to get that nice golden crust before adding the horseradish topping and placing your top sirloin roast in the oven.
• Tongs are the easiest tool to turn the roast when searing. I have these long silicone ones and they make it super easy.
• Be careful not to scrape off the crust when transferring to a cutting board. Been there, done that! If your tongs catch on the top crust, it can fall off.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 1/2 lb Top sirloin roast ▢
• 2 1/2 tsp Sea salt (or 1 tsp per pound of your roast weight) ▢
• 1/2 tsp Black pepper (double it if you like to taste some heat) ▢
• 1/4 cup Unsalted butter (softened at room temperature) ▢
• 6 cloves Garlic (minced) ▢
• 2 tbsp Prepared horseradish (squeezed in a paper towel to remove excess moisture) ▢
• 1 tbsp Fresh rosemary (chopped) ▢
• 1 tbsp Fresh thyme ▢
• 1 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the roast dry with paper towels. If you have time, place it in the fridge, uncovered, for 8-12 hours or overnight. (This is not required, but helps create a better outer crust when searing later.)
2. Use kitchen twine to tie the roast tightly, at one-inch intervals.
3. Pat the roast with paper towels again. Season all over with salt and pepper. Let it come to room temperature on the counter for 1 hour before cooking.
4. Preheat the oven to 400 degrees F (204 degrees C).
5. In a small bowl, mash together the butter, garlic, horseradish, rosemary, and thyme. Set aside near your stove.
6. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering and very hot. Add the sirloin roast, sear on all four sides, about 2-3 minutes per side on all 4 sides, until a brown crust forms. On the last side, sear for only 1 minute before moving onto the next step. (It will continue to sear while you do the next step.)
7. Working quickly, immediately spread the butter mixture over the beef, insert a probe thermometer into the thickest part in the center, and transfer to the preheated oven. (Alternatively, if you don’t have an oven-safe pan, transfer to a roasting pan before placing in the oven.)
8. Bake the top sirloin roast in the oven until it reaches your desired internal temperature: 115 degrees F (46 degrees C) for rare (17-22 minutes), 125 degrees F (52 degrees C) for medium rare (22-27 minutes), 135 degrees F (57 degrees C) for medium (26-28 minutes), 145 degrees F (63 degrees C) for medium well (28-32 minutes), or 155 degrees F (68 degrees C) for well done (32-36 minutes). (Temperature will continue to rise while resting in the next step.) See my time chart in the post above for estimated times based on the size of your roast.
9. To prevent overcooking, immediately transfer the roast to a cutting board after removing it from the oven. Tent with foil and let it rest for 10-15 minutes to allow the juices to settle – the internal temperature will rise an additional 10 degrees.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of the entire roast

• Tips : Check out my recipe tips above to help you get a beautiful crust and tender inside, and just generally make this recipe easier.
• Time chart: Have a different size roast? My roasting time chart makes it easy to get exactly the doneness you like.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: Mix the herb butter ahead of time and let the roast dry in the fridge overnight for an even better crust!
• Reheat: Warm slices in a skillet with beef broth to keep them juicy. Leftovers also make a great vegetable beef soup or steak salad .
• Freeze: Layer slices with parchment paper in a zip lock bag and freeze for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Roast Recipe

Serving Ideas

I’ve got plenty of easy side dish ideas to round out your meal:

• One pan meal – I love this shortcut! Toss veggies with oil and your favorite seasonings, and spread on a large sheet pan first. After searing, transfer the roast to the pan and roast it all together in the oven. Larger roasts take the perfect amount of time for hearty options, like onions, carrots , turnips , other root vegetables , or butternut squash , while smaller ones are better with broccoli and cauliflower , or brussels sprouts .
• Potatoes – You can roast potatoes together with the top sirloin roast in the same way as the veggie option above, or whip up mashed sweet potatoes while you wait. For a lighter option, my mashed cauliflower is creamy and flavorful.
• Other veggies – You could also just saute green beans while the main finishes in the oven, or finish baking my brussels sprout casserole while it rests.
• Salad – For the holidays, you can’t go wrong with my winter salad , pomegranate salad , or broccoli cranberry salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Top Sirloin Roast (With Garlic Herb Crust)

Make my easy top sirloin roast recipe with a buttery garlic herb crust! It’s juicy, tender, and perfect for a holiday feast or cozy dinner.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/top-sirloin-roast/

Ingredients

• 2 1/2 lb Top sirloin roast
• 2 1/2 tsp Sea salt (or 1 tsp per pound of your roast weight)
• 1/2 tsp Black pepper (double it if you like to taste some heat)
• 1/4 cup Unsalted butter (softened at room temperature)
• 6 cloves Garlic (minced)
• 2 tbsp Prepared horseradish (squeezed in a paper towel to remove excess moisture)
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme
• 1 tbsp Olive oil

Instructions

1. Pat the roast dry with paper towels. If you have time, place it in the fridge, uncovered, for 8-12 hours or overnight. (This is not required, but helps create a better outer crust when searing later.)
2. Use kitchen twine to tie the roast tightly, at one-inch intervals.
3. Pat the roast with paper towels again. Season all over with salt and pepper. Let it come to room temperature on the counter for 1 hour before cooking.
4. Preheat the oven to 400 degrees F (204 degrees C).
5. In a small bowl, mash together the butter, garlic, horseradish, rosemary, and thyme. Set aside near your stove.
6. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering and very hot. Add the sirloin roast, sear on all four sides, about 2-3 minutes per side on all 4 sides, until a brown crust forms. On the last side, sear for only 1 minute before moving onto the next step. (It will continue to sear while you do the next step.)
7. Working quickly, immediately spread the butter mixture over the beef, insert a probe thermometer into the thickest part in the center, and transfer to the preheated oven. (Alternatively, if you don’t have an oven-safe pan, transfer to a roasting pan before placing in the oven.)
8. Bake the top sirloin roast in the oven until it reaches your desired internal temperature: 115 degrees F (46 degrees C) for rare (17-22 minutes), 125 degrees F (52 degrees C) for medium rare (22-27 minutes), 135 degrees F (57 degrees C) for medium (26-28 minutes), 145 degrees F (63 degrees C) for medium well (28-32 minutes), or 155 degrees F (68 degrees C) for well done (32-36 minutes). (Temperature will continue to rise while resting in the next step.) See my time chart in the post above for estimated times based on the size of your roast.
9. To prevent overcooking, immediately transfer the roast to a cutting board after removing it from the oven. Tent with foil and let it rest for 10-15 minutes to allow the juices to settle – the internal temperature will rise an additional 10 degrees.

Maya’s Recipe Notes

Serving size: 1/8 of the entire roast

• Tips : Check out my recipe tips above to help you get a beautiful crust and tender inside, and just generally make this recipe easier.
• Time chart: Have a different size roast? My roasting time chart makes it easy to get exactly the doneness you like.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: Mix the herb butter ahead of time and let the roast dry in the fridge overnight for an even better crust!
• Reheat: Warm slices in a skillet with beef broth to keep them juicy. Leftovers also make a great vegetable beef soup or steak salad .
• Freeze: Layer slices with parchment paper in a zip lock bag and freeze for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)