Pepper-Crusted Sirloin Roast Recipe

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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.
Recommended: Your October Meal Plan
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing

Ingredients

  • 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

Directions

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.
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: 12-16 servings.
Originally published as Pepper-Crusted Sirloin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p42

Nutritional Facts

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

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  • 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
  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: 12-16 servings.
Originally published as Pepper-Crusted Sirloin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p42

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