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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Pat the sirloin roast dry with paper towels. Season all sides generously with salt and black pepper.

Step 3

Heat the olive oil in a large oven-proof skillet or roasting pan over medium-high heat until shimmering.

Step 4

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.

Step 5

Reduce the heat to medium and add the garlic cloves, rosemary sprigs, and unsalted butter to the pan, stirring until fragrant, about 1 minute.

Step 6

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.

Step 7

Nestle the seared sirloin roast on top of the vegetables and pour the beef stock evenly over the whole dish.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	2418.6 grams (2418.6g)

Amount per serving	% Daily Value*
Calories	4054

Total Fat 253.40g	325%
Saturated Fat 94.50g	472%
Polyunsaturated Fat 6.00g
Cholesterol 1191mg	397%
Sodium 6926mg	301%
Total Carbohydrate 74.20g	27%
Dietary Fiber 16.50g	59%
Total Sugars 26.00g
Protein 355.20g	710%

Vitamin D 0IU	0%
Calcium 341mg	26%
Iron 35mg	193%
Potassium 6607mg	141%

*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.

Source of Calories

Fat: 57.0%

Protein: 35.5%

Carbs: 7.4%