Pepper-Crusted Sirloin Roast Recipe

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Guests will be surprised to hear this festive entree only calls for five ingredients. It's the perfect choice when feeding a large group.
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES: 16 servings


  • 1 beef sirloin tip roast (4 pounds)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint

Nutritional Facts

146 calories: 3 ounces cooked beef, 5g fat (2g saturated fat), 72mg cholesterol, 78mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 23g protein Diabetic Exchanges: 3 lean meat.


  1. Place roast, fat side up, on a rack in a shallow roasting pan; spread with mustard. Combine the pepper, rosemary and mint; press into mustard.
  2. Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 10-15 minutes before slicing. Yield: 16 servings.
Originally published as Pepper-Crusted Sirloin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p42

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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