This roast also holds up well to customization: you can add carrots, parsnips, or mushrooms to the roasting pan, or swap the potatoes for mashed potatoes or roasted sweet potatoes. Leftovers are delicious the next day, whether reheated with gravy, served on sandwiches, or chopped into a hearty hash.
If you’re looking for a recipe that brings together comfort, simplicity, and restaurant-quality flavor, this Rosemary Garlic Sirloin Roast is a perfect choice. It’s warm, savory, aromatic, and pairs well with almost any side dish—making it a staple recipe you’ll return to again and again.
Ingredients
- 3–4 lb sirloin roast
- 4 garlic cloves, minced
- 1 large onion, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Baby potatoes or preferred sides
Instructions
- Preheat oven to 325°F (165°C).
- Rub roast with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Place in a roasting pan and scatter chopped onions around it.
- Mix broth and Worcestershire, then pour into the pan.
- Cover with foil and roast 2–2.5 hours or until tender.
- Remove roast and let rest 10 minutes before slicing.
- Simmer pan juices to thicken into gravy.
- Serve with potatoes and green beans.