Top Sirloin Roast

Yum

Different directions for this week. Sometimes we can’t get out on the water or go hunt. This is a recipe for when your freezer is depleted and you’re out of delicious game meat.

If you find yourself in this situation, head to your local butcher shop and gran a nice top sirloin and make this recipe!

Ingredients

• 3-4lb top sirloin roast 

• 3 tablespoons olive oil

• 8-10 cloves garlic

• 5-6 sprigs fresh thyme

• 2-3 sprigs fresh rosemary

• 3 tablespoons kosher salt

• 2 tablespoons cracked pepper

• 4 russet potatoes

• 1 large yellow onion

• 3-4 large carrots

Prep

Dice/Mince all garlic cloves

Finely chop fresh thyme leaves

Finely chop rosemary 

Peel potatoes and cut in Half 

Wash/clean carrots and cut into large 3-4” chunks (the long roasting time will cook them)

Peel onion and cut into quarters 

Lets Cook!

Preheat oven to 300 Degrees.

1. Use butchers twine and truss the roast.

2. Rub 2 tablespoons of EVOO all over the roast.

3. In a bowl mix together the garlic, thyme, rosemary, pepper, and 2 tablespoons of kosher salt. Rub the mixture all over the roast.

4. Heat a large pan or skillet over medium-high heat. Add 1 tablespoon olive oil.

5. Sear the roast on all sides and set aside.

6. Place all veggies in the bottom of the roasting pan (this will be the natural stand for the roast)

7. Take the remaining tablespoon of salt and toss over veggies.

8. Cover the veggies completely with foil. (This will make it so the veggies steam and cook through)

9. Poke a few holes in the foil with a knife and place the roast on top.

10. Roast until the roast reaches 150 degrees in the thickest part. (~2 hours)

11. Let the roast rest for 20 min loosely covered with foil before carving.

12. Serve with some type of gravy. (Onion gravy works excellent with this dish)

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Top Sirloin Roast

Yield: 4

Author: Two Brown Guys Hunt

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

Different directions for this week. Sometimes we can’t get out on the water or go hunt. This is a recipe for when your freezer is depleted and you’re out of delicious game meat. If you find yourself in this situation, head to your local butcher shop and gran a nice top sirloin and make this recipe!

Ingredients

• 3-4lb top sirloin roast
• 3 tablespoons olive oil
• 8-10 cloves garlic
• 5-6 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 3 tablespoons kosher salt
• 2 tablespoons cracked pepper
• 4 russet potatoes
• 1 large yellow onion
• 3-4 large carrots

Instructions

Prep

1. Dice/Mince all garlic cloves
2. Finely chop fresh thyme leaves
3. Finely chop rosemary
4. Peel potatoes and cut in Half
5. Wash/clean carrots and cut into large 3-4” chunks (the long roasting time will cook them)
6. Peel onion and cut into quarters

Cook!

1. Preheat oven to 300 Degrees.
2. Use butchers twine and truss the roast.
3. Rub 2 tablespoons of EVOO all over the roast.
4. In a bowl mix together the garlic, thyme, rosemary, pepper, and 2 tablespoons of kosher salt. Rub the mixture all over the roast.
5. Heat a large pan or skillet over medium-high heat. Add 1 tablespoon olive oil.
6. Sear the roast on all sides and set aside.
7. Place all veggies in the bottom of the roasting pan (this will be the natural stand for the roast)
8. Take the remaining tablespoon of salt and toss over veggies.
9. Cover the veggies completely with foil. (This will make it so the veggies steam and cook through)
10. Poke a few holes in the foil with a knife and place the roast on top.
11. Roast until the roast reaches 150 degrees in the thickest part. (~2 hours)
12. Let the roast rest for 20 min loosely covered with foil before carving.
13. Serve with some type of gravy. (Onion gravy works excellent with this dish)

Nutrition Facts

Calories

1142.48

Fat (grams)

54.60

Sat. Fat (grams)

1.54

Carbs (grams)

48.23

Fiber (grams)

6.78

Net carbs

41.45

Sugar (grams)

4.85

Protein (grams)

109.51

Sodium (milligrams)

3092.34

Cholesterol (grams)

329.42

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