Garlic-crusted Top Sirloin Roast

Garlic-crusted Top Sirloin Roast

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  • 1 (5-pound) boneless top sirloin roast, fat cap removed (see note)
  • Salt and pepper, to taste
  • 1 cup fresh breadcrumbs
  • 2 teaspoons minced garlic
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh oregano
  • 3 tablespoons butter, melted
  • 1/4 cup Dijon mustard, more as needed


Preheat oven to 325° F with a rack in the middle. Let roast come to room temperature for 30 minutes.

Season roast generously with salt and pepper. Combine breadcrumbs, garlic, parsley, chives, oregano and butter in a bowl. Spread mustard over roast, and then firmly but gently pat breadcrumb mixture over the entire surface. Place roast on a rack in a roasting pan.

Roast until an instant-read thermometer inserted into the thickest part of the meat reads 125° F (for medium-rare), 80 to 90 minutes. Check roast periodically to make sure breadcrumb mixture doesn’t get too brown — loosely tent with foil, if needed. Remove from oven, tent loosely with foil and let rest at least 15 minutes before slicing.

Special notes:

This flavorful crust is well suited to beef roasts that take well to dry cooking methods, from luxurious prime rib to bottom round.

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