Sirloin roasts are great to prepare when you need to cook dinner for a large group of people. There are also many recipes you can use to add flavour to your sirloin roast. When you go to purchase your sirloin roast you may find it called something else. Sometimes it is called a sirloin butt and sometimes it is called a rump roast. You can purchase an already cut piece of roast or request that your butcher cut you a fresh piece.
- Skill level:
- Moderately Easy
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Things you need
- 3- to 2.27kg. sirloin roast
- Dijon mustard
- Onion powder
- Tin foil
- Small bowl
- Roasting pan
Lay out a large piece of tin foil. Place your roast in the centre of the tin foil.
Get a small bowl and place 1/4 cup of Dijon mustard in it. Then add 1 tbsp of onion powder. Mix the two ingredients together.
Use a fork to pierce holes all over the sides and top of your roast.
Rub the mustard/onion mixture in to the roast and all around the sides of it.
Drape slices of bacon across the top of the roast so that the ends hang down over the sides of the roast.
Bring the sides of the tin foil up and over the roast and fold them shut. Then place the tin foil enclosed roast in a roasting pan.
Turn the oven on to 163 degrees C and wait for it to heat up. When it does place the roast in the oven and cook it for 3 hours.
Remove the roast and allow it to sit for 15 minutes before carving. This gives the juices time to settle. Serve hot.
Tips and warnings
- You can make a sauce with the juices from the roast. Just add a little sour cream to the juice and heat it up in a saucepan.
- Serve with mashed potatoes and glazed carrots.
- Use pot holders when you remove the roast from the oven. The pan will get very hot.
- Watch out for steam when you open the tin foil. It could cause a burn.