Ingredients:
2 to 3 pounds of sirloin roast
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth (or red wine for added flavor)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Roast: Remove the sirloin roast from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to cook more evenly.
Season the Roast: In a small bowl, mix together the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Rub this seasoning mixture evenly all over the surface of the sirloin roast.
Sear the Roast: Heat a large oven-safe skillet or roasting pan over medium-high heat. Add the olive oil and let it get hot but not smoking. Place the seasoned sirloin roast in the hot skillet and sear it on all sides until it develops a nice brown crust. This should take about 2-3 minutes per side.
Add Liquid: If you're using red wine, pour it over the seared roast to deglaze the pan. If you're using beef broth, add it directly to the pan. This step helps to create a flavorful sauce.
Roast in the Oven: Transfer the skillet or roasting pan to the preheated oven. Roast the sirloin for about 20-30 minutes per pound or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature. Here are some guidelines:
Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (66-68°C)
Rest the Roast: Once the sirloin roast reaches your desired level of doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for about 10-15 minutes. This resting period allows the juices to redistribute within the meat, resulting in a juicier roast.
Slice and Serve: After resting, slice the sirloin roast against the grain into thin slices. Serve it with the pan juices or a sauce of your choice.
