Trimlestown Roast Sirloin
Elevate your Sunday roast with the timeless elegance of Trimlestown Roast Sirloin, a dish that transforms simple ingredients into a feast-worthy centerpiece. This recipe highlights a succulent, perfectly seared sirloin roast, infused with the aromatic charm of garlic and fresh rosemary. Nestled atop a hearty medley of caramelized carrots, parsnips, and onion, and lovingly basted with rich beef stock, this roast delivers robust flavors and melt-in-your-mouth tenderness. A quick, high-heat sear locks in the juices, while a gentle oven roast ensures perfect doneness, complete with a golden crust. Finished with a buttery pan sauce that brings depth to every bite, this meal is ideal for savoring with family or impressing guests. With a short prep time and restaurant-quality results, this recipe combines classic techniques with delicious simplicity, making it a standout addition to your repertoire. Perfect for holidays or any special occasion, the Trimlestown Roast Sirloin will ignite your love for traditional, flavor-packed roasts.
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Recipe Information
Ingredients
- 1.5 kg Sirloin roast
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 3 sprigs Fresh rosemary
- 3 medium Carrots
- 2 medium Parsnips
- 1 large Yellow onion
- 250 ml Beef stock
- 2 tablespoons Unsalted butter
Instructions
Preheat the oven to 200°C (400°F).
Pat the sirloin roast dry with paper towels. Season all sides generously with salt and black pepper.
Heat the olive oil in a large oven-proof skillet or roasting pan over medium-high heat until shimmering.
Add the sirloin to the pan and sear for 3-4 minutes on each side until evenly browned. Remove from the pan and set aside.
Reduce the heat to medium and add the garlic cloves, rosemary sprigs, and unsalted butter to the pan, stirring until fragrant, about 1 minute.
Prepare the vegetables: peel and chop the carrots, parsnips, and onion into large chunks. Add them to the pan, stirring to coat in the oil and butter mixture.
Nestle the seared sirloin roast on top of the vegetables and pour the beef stock evenly over the whole dish.
Transfer the pan to the preheated oven and roast for 60-70 minutes, or until the internal temperature of the meat reaches 54°C (130°F) for medium-rare or 60°C (140°F) for medium.
Remove the pan from the oven and transfer the roast to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes to retain its juices.
While the roast rests, place the pan with the vegetables and juices over low heat on the stove. Simmer for 5 minutes to reduce the liquid and intensify the flavors.
Slice the sirloin roast thinly against the grain. Serve with the roasted vegetables and a spoonful of the pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
