{"id":65366,"date":"2026-11-13T18:39:34","date_gmt":"2026-11-13T18:39:34","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=65366"},"modified":"2026-11-13T18:39:38","modified_gmt":"2026-11-13T18:39:38","slug":"top-sirloin-roast-beef-recipe","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/top-sirloin-roast-beef-recipe\/","title":{"rendered":"Top Sirloin Roast Beef Recipe (Reverse Sear)"},"content":{"rendered":"

\ud83e\udd69 The best roast beef I’ve ever made!<\/h3>\n

This roast is so good it makes no sense! A nice top sirloin roast, a crust of Dijon mustard, grainy mustard, garlic and fresh herbs, and meat that’s tender and juicy from the first slice to the last. It’s INCREDIBLE. If you make one roast beef this winter, make this one, you’re going to lose it!<\/p>\n

\ud83d\udd25 Pink all the way through, not just in the center<\/h3>\n

The secret is the reverse sear. The roast cooks gently at 250\u00b0F until it hits 115\u00b0F in the center. Then it rests while the oven climbs to 500\u00b0F, and goes back in for 10 minutes to build its crust. The result: meat that’s pink edge to edge, without the gray band you usually see around the slices. That’s what makes it so good!<\/p>\n

\ud83c\udf7d\ufe0f The Sunday roast, and the holiday roast<\/h3>\n

A roast like this one works for a quiet Sunday dinner as much as for having people over, and it’s perfect for the holidays. The vegetables cook in broth right under the roast, and they’re ready at the same time. Add mashed potatoes or an arugula salad, and you’re in business!<\/p>\n","protected":false},"excerpt":{"rendered":"

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