Top Sirloin Roast Beef Recipe (Reverse Sear)

Name: Top Sirloin Roast Beef Recipe (Reverse Sear)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 6
Cuisine: Québécoise
Ingredients: 1 large onion, quartered; 4 carrots, cut in large chunks; 4 celery stalks, cut in large chunks; 1 drizzle olive oil; 1 tsp (5 ml) herbes de Provence; Salt and pepper; 2 cups (500 ml) beef broth; 2 tbsp (30 ml) Dijon mustard; 1 tbsp (15 ml) grainy mustard; 3 garlic cloves, minced into a paste; 2 tbsp (30 ml) fresh rosemary, finely chopped; 1 tbsp (15 ml) fresh thyme; 1 tsp (5 ml) salted herbs; 1 tbsp (15 ml) olive oil; 1 top sirloin beef roast, about 3 lb (1.4 kg); 1 tsp (5 ml) cracked black pepper

Preparation 20 min
Cooking 2 h 40 min
Servings 6
Freezing Absolutely

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Vegetables

1 large onion, quartered
4 carrots, cut in large chunks
4 celery stalks, cut in large chunks
1 drizzle olive oil
1 tsp (5 ml) herbes de Provence
Salt and pepper
2 cups (500 ml) beef broth

Crust

2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) grainy mustard
3 garlic cloves, minced into a paste
2 tbsp (30 ml) fresh rosemary, finely chopped
1 tbsp (15 ml) fresh thyme
1 tsp (5 ml) salted herbs
1 tbsp (15 ml) olive oil

Roast

1 top sirloin beef roast, about 3 lb (1.4 kg)
1 tsp (5 ml) cracked black pepper

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Preparation

The day before, if you have time, pat the roast dry with paper towels and set it on a rack, uncovered, in the fridge for 12 to 24 hours.
Take the roast out of the fridge 1 h 30 before cooking. Preheat the oven to 400°F.
In a roasting pan, toss the onion, carrots and celery with a drizzle of olive oil, the herbes de Provence, salt and pepper. Pour in the beef broth. Roast for 30 minutes.
Meanwhile, in a bowl, mix the mustards, garlic, rosemary, thyme, salted herbs and olive oil.
Pat the roast dry, season it with pepper on all sides, then brush the mustard paste over the entire surface.
Take the roasting pan out of the oven and lower the temperature to 250°F. Set the rack over the vegetables, then place the roast on it. Insert a probe thermometer into the center of the roast.
Cook for about 1 h 45 to 2 h, until the internal temperature reaches 115°F.
Take the roasting pan out of the oven. Transfer the roast to a cutting board, uncovered. Move the vegetables and their juices to a serving dish and cover with foil. Raise the oven to 500°F and wait until it’s fully hot.
Put the roast back on the rack in the roasting pan and cook for 10 minutes, until the crust is golden and the internal temperature reaches 125 to 130°F.
Cover the roast loosely with foil and let rest for 10 minutes.
Slice the roast thinly, against the grain. Serve with the vegetables and a little of their juices.