Basic Beef Roast

For our Yule ritual, I decided to go all out and get a top sirloin roast for our potluck dinner. I went to a butcher’s (for those in the Calgary area, Master Meat’s on 40 Ave NW is a good butcher’s shop with nice guys!) and got a good cut of beef. Here’s my method and “recipe” – enjoy!

Basic Beef Roast

First, take your beef and set it on the counter for 1 to 2 hours to get it at room temperature. Meanwhile, preheat your oven to 500 F. Rub your beef with oil, then season with a mixture of salt, pepper, and garlic salt. (Or use whatever seasoning you’d like.) Using a roasting pan, and keeping the fatty side on top, pop your roast in the oven and turn it down to 325 F. Cook to preference using the suggested internal temperatures and average cook times below (average cook time for 5 to 8lb top sirloin roast).

RARE: 120F – 125F, average cook time 17-19 min/lb
MID-RARE: 130F – 140F, average cook time 20-22 min/lb
MEDIUM: 145F – 150F, average cook time 23-25 min/lb
WELL DONE: 155F – 165F, average cook time 27.30 min/lb

**PLEASE NOTE: it is highly recommended you use a meat thermometer, as time varies greatly depending on size, shape, cut, bone-in vs boneless, etc. You can always ask your local butcher for assistance, I’ve found they are very friendly.

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