Dinner recipe · from the recipe book

Garlic Herb Sirloin Roast with Root Vegetables

Name: Garlic Herb Sirloin Roast with Root Vegetables
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Top sirloin steak, one piece, patted dry; 2 medium (450 g) Russet potatoes, cut into 1-inch chunks; 2 medium (260 g) Sweet potatoes, peeled, cut into 1-inch chunks; 4 medium (250 g) Carrots, cut into 1-inch pieces; 2 medium (220 g) Yellow onion, cut into wedges; 6 cloves (18 g) Garlic, minced; 2½ tbsp (36 g) Olive oil; 1¾ tsp (2 g) Dried rosemary; 2 tsp (2 g) Dried thyme; 1 tsp (6 g) Salt; ¾ tsp (2 g) Black pepper; 1½ tbsp (20 g) Yellow mustard; ½ cup (120 g) Reduced-sodium beef broth; ¼ cup chopped (15 g) Fresh parsley, chopped

Juicy, rosy sirloin with a garlicky rosemary-thyme crust over caramelized potatoes, carrots, sweet potato and onion with a savory pan sauce.

Oven
1 hr 15 min · 25 min hands-on
Serves 4
Gluten-free
Dairy-free

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1½ lb680 gTop sirloin steakone piece, patted dry
2 medium450 gRusset potatoescut into 1-inch chunks
2 medium260 gSweet potatoespeeled, cut into 1-inch chunks
4 medium250 gCarrotscut into 1-inch pieces
2 medium220 gYellow onioncut into wedges
6 cloves18 gGarlicminced
2½ tbsp36 gOlive oil
1¾ tsp2 gDried rosemary
2 tsp2 gDried thyme
1 tsp6 gSalt
¾ tsp2 gBlack pepper
1½ tbsp20 gYellow mustard
½ cup120 gReduced-sodium beef broth
¼ cup chopped15 gFresh parsleychopped

Steps

Take the beef sirloin out of the fridge 20 minutes ahead. Heat the oven to 425°F (220°C).
Make the garlic herb paste: stir the garlic with half the olive oil, the rosemary, the thyme, half the salt and half the black pepper.
On a large rimmed sheet pan, toss the russet potatoes, sweet potato, carrot and onion with the remaining olive oil, the remaining salt and the remaining black pepper. Spread in one layer and roast 20 minutes.
Meanwhile, brush the mustard over the beef sirloin, then rub the garlic herb paste all over it.
Stir the vegetables, push them to the edges and set the beef in the center. Roast 25 to 35 minutes, until the beef reaches 145°F (63°C) in the thickest part and the vegetables are browned and tender.
Move the beef to a board and rest at least 3 minutes, loosely covered. Move the vegetables to a bowl to keep warm.
Pour the beef broth onto the hot pan and scrape up the browned bits to make a quick pan sauce.
Slice the beef thinly across the grain, spoon the pan sauce over the beef and vegetables, and scatter with the parsley.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Garlic Herb Sirloin Roast with Root Vegetables

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