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Stuffed Sirloin Roast

 Stuffed Sirloin Roast
Bacon on top gives this roast a slightly smoky flavor. With a colorful stuffing, slices look lovely on a platter.
10-14 ServingsPrep: 35 min. Bake: 1-1/2 hours + standing


  • 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)


  • 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

2 of 2

Stuffed Sirloin Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.