Stuffed Sirloin Roast Recipe

Stuffed Sirloin Roast Recipe photo by Taste of Home

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Bacon on top gives this roast a slightly smoky flavor. With a colorful stuffing, slices look lovely on a platter.

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Stuffed Sirloin Roast Recipe

Prep: 35 min. Bake: 1-1/2 hours + standing

Yield: 10-14 Servings

35 90 125

Ingredients

9 bacon strips, divided
1 medium onion, chopped
3/4 cup chopped celery
1 large carrot, chopped
1/3 cup dry bread crumbs
2 teaspoons dried parsley flakes
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 beef sirloin tip roast (3 to 4 pounds)

Directions

In a large skillet, cook six bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed.
Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string.
Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 10-14 servings.

Nutritional Facts 1 serving (1/4 pound) equals 217 calories, 13 g fat (5 g saturated fat), 61 mg cholesterol, 178 mg sodium, 4 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Stuffed Sirloin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p49