EASY + DELICIOUS ROAST RECIPE || easy enough for a week night dinner and tasty enough for entertaining!

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Happy New Year!!! I hope you had a wonderful holiday season!! It’s been such a sweet holiday time for our family, I am not quite ready for it to end, but I am looking forward to 2025!

TOP SIRLOIN ROAST ~ I have to share with you the EASIEST and most DELICIOUS roast I recently made! Truly. And we eat a lot of roast! This is delicious and easy for a week night (and the left overs make the most delicious sandwiches) but it’s also delicious and beautiful enough to serve to company!

4-5 lb. TOP SIRLOIN ROAST

Dry brine

4 teaspoons kosher or sea salt

1 1/2 teaspoons black pepper

1 tablespoon fresh rosemary

2 garlic cloves

Roasting

2 large carrots, diced

1 medium yellow onion, halved and diced

2 sprigs of fresh rosemary

Few sprigs fresh parsley

1 teaspoon kosher salt

1 cup beef stock or broth

3 tablespoons olive oil

INSTRUCTIONS

  1. 28 hours before serving, mix the salt, pepper, rosemary and minced garlic and rub this all over the roast and place in a gallon Ziplock bag sealed for 24 hours in the refrigerator. Be sure to dry brine for the full 24 hours to give the roast time to give up liquid, then reabsorb the seasonings.

  2. Four hours before serving, take the bag with the roast out of the refrigerator and let sit for two hours at room temperature.

  3. Two hours before serving, preheat oven to 325 degrees F.

  4. Place cut up carrot, onion, rosemary, and thyme, in the roasting pan and cover with a rack. Remove roast from bag and place on the rack. Rub olive oil all over the roast. Salt the top and pour one cup of broth into the pan. Place a probe thermometer into the thickest part of the roast and set the alarm to 125 degrees F.

  5. Roast until it reaches 125 degrees F, about 90 minutes or so, then increase the oven heat to 450 degrees F. Roast until the internal temperature reaches 135 degrees F for medium rare. Remove the roast to a platter and loosely cover with foil. Leave the probe in until after the beef is done resting or juices will leak out of the hole. Remove the resting roast from the pan and to a cutting board, cut against the grain and serve.

  6. We enjoyed our roast with cheesy scallop potatoes, roasted brussle sprouts, salad and rolls and the roast was still the star of the meal!