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One-pan Roast Sirloin Dinner

4 servings


  1. Preheat oven to 425˚F. Spread vegetables in a shallow roasting pan. Melt seasoned butter and pour all but 1 Tbsp. of it over the vegetables, and then toss to coat. 
  2. Make a spot for the roast in the pan and set there. Brush the top of the roast with remaining butter. Sprinkle roast and vegetables with the rosemary and salt. 
  3. Roast beef and vegetables 20 minutes. Now lower the heat to 325˚F. Cook roast and vegetable 30 to 40 minutes, or until desired doneness is achieved. To gauge doneness, always use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from the oven when the internal temperature is 120°F to 125°F; 130°F for medium rare; and 140°F for medium.
  4. To serve, slice beef, set on the platter with the vegetables, drizzle with pan juices and dig in. 

Note: If you would like jus to serve with roast, once the meat and vegetables are out of the pan, set the pan on the stovetop over medium-high heat. Add 2 cups of beef stock, bring to a simmer, and simmer 5 minutes. Pour into a sauceboat and serve.

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