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Yankee-Doodle Sirloin Roast

 Yankee-Doodle Sirloin Roast
In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin
12-14 ServingsPrep: 10 min. + marinating Bake: 2 hours + standing


  • 1/2 cup beef broth
  • 1/2 cup teriyaki or soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons finely chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1 beef sirloin tip roast (4 pounds)


  • In a large resealable plastic bag, combine the first eight
  • ingredients; add roast. Seal bag and turn to coat; refrigerate
  • overnight.
  • Drain and discard marinade. Place roast on a rack in a shallow
  • roasting pan. Bake, uncovered, at 350° for 1-1/2 to 2-1/4 hours
  • or until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10-15 minutes before slicing. Yield: 12-14
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.