Elevate your dinner with this succulent herb-crusted sirloin roast topped with a rosemary-pepper butter and served alongside a rich onion gravy. Perfect for special occasions, this recipe uses a slow oven sear method to lock in flavor and tenderness.

Ingredients:

1 top sirloin roast, approx. 4 lb

4 onions, thinly sliced

3 tsp olive oil

Kosher salt, to taste

¼ cup unsalted butter, room temperature

1½ tbsp cracked black pepper

3 tsp finely chopped rosemary

½ tsp garlic powder

2 tbsp + 1 tsp all-purpose flour

1½ tbsp brandy, white wine, or red wine (optional)

2½–3 cups low sodium beef stock

Prepared horseradish (for serving)

Instructions:

Allow the sirloin roast to come to room temperature while preheating your oven to 500°F.

Toss the sliced onions with olive oil, salt, and pepper in a small roasting pan or a 9-inch x 13-inch baking pan. Roast in the oven for 10–15 minutes, stirring halfway through until softened and lightly golden. Set aside, allowing the oven to reheat for an additional 10 minutes.

In a small bowl, mash the butter, cracked black pepper, rosemary, and garlic powder until well combined. Generously season the roast with salt and coat evenly with the herb butter mixture.

Place the roast over the onions. If using a digital thermometer, insert it into the center of the roast and set it to reach 135°F for medium-rare. Roast for 20 minutes for a 4 lb roast, adding 5 minutes per additional pound if necessary.

After the roasting time, turn the oven off without opening the door. Let the roast sit in the oven for 2 hours, undisturbed.

After 2 hours, remove the roast from the oven, transfer to a cutting board, tent with aluminum foil, and set aside while you prepare the gravy. Move the roasting pan with onions to stove top over medium heat, then sprinkle the flour and cook for 2 minutes. Deglaze with brandy and whisk in 2½ cups of beef stock. Simmer until the gravy thickens, adding more stock if needed for desired consistency.

Slice the roast, and serve with the onion gravy and prepared horseradish on the side.

Suggested Wine Pairing:

This herb-crusted sirloin roast pairs beautifully with a bold Cabernet Sauvignon. The wine's tannins complement the richness of the beef while balancing the savory onion gravy.

Side Suggestion:

Serve with roasted potatoes or a fresh green salad for a complete, elegant meal perfect for special occasions or Sunday dinners.

Enjoy!