Yankee-Doodle Sirloin Roast Recipe

3.5 4 4
Yankee-Doodle Sirloin Roast Recipe
Yankee-Doodle Sirloin Roast Recipe photo by Taste of Home
Publisher Photo

Yankee-Doodle Sirloin Roast Recipe

Read Reviews
3.5 4 4
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 2 hours + standing
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 2 hours + standing

Ingredients

  • 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)

Directions

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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 12-14 servings.
Originally published as Yankee-Doodle Sirloin Roast in Taste of Home June/July 2002, p37

  • 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)
  1. In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 12-14 servings.
Originally published as Yankee-Doodle Sirloin Roast in Taste of Home June/July 2002, p37

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OggieMamma User ID: 5716424 42624
Reviewed Jun. 30, 2014

"I've been using this recipe for four or five years now, ever since I came across it in one of the small (think Reader's Digest size) summer grilling special magazines. That being said, I've never made this recipe by any method other than grilling, and that done low and slow - for about four hours over indirect low heat. Also, I've only ever used chuck roast. This recipe has been requested on multiple occasions and has had teenage boys arguing over who would get the last bite."

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jaelspike User ID: 4785474 86610
Reviewed Mar. 3, 2011

"I used the marinade for london broil on the grill and worked out nicely."

MY REVIEW
katlaydee3 User ID: 3741999 79509
Reviewed Jul. 5, 2010

"This turned out really dry. I would recommend cooking only 2 hours."

MY REVIEW
Bratrattery User ID: 1029483 57171
Reviewed Jan. 22, 2009

"The flavor on this is good, but very strong. I think the marinade would make better jerky than a roast."

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