Coriander and Fennel Crusted Top Sirloin Roast
Coriander and Fennel Crusted Top Sirloin Roast Recipe Type : Main Author: Cynthia Rusincovitch Prep time: 10 mins Cook time: 1 hour 15 mins Total time: 1 hour 25 mins Serves: 8 servings This Coriander and Fennel Crusted Top Sirloin Roast just might make you decide on beef as your go-to holiday dinners instead of the traditional turkey! Bold and flavorful but as simple as patting on some spices and placing in the oven. How awesome is that?!
Servings: 8 servings
Ingredients
- 4 pound Top Sirloin Roast
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 tbsp kosher salt
- 1 tsp ½cumin seeds
Instructions
- Preheat oven to 475 degrees.
- Combine all spices and crush with a mortar and pestle, spice grinder, or strong husband with a rolling pin.
- Liberally apply spice mix to the whole roast, including the sides, patting the spices into the roast.
- Place roast on a wire rack in a roasting pan or sheet pan with sides, fat side up.
- After 15 minutes, reduce the oven temperature to 300 degrees and allow the roast to continue cooking.
- Cook until the roast reaches 140 degrees for rare or 145 degrees for medium rare. Any higher and the meat will start to become tough. A meat thermometer is the most reliable way to determine doneness. But a 4 pound roast will take approximately 1 hour and 15 minutes to cook, depending on your desired temperature.
- After removing from the oven, let the roast rest for 10 minutes before cutting against the grain and serve!