Top Serloin Is Great In December

Top Serloin Is Great In December

A special occasion needs a special dinner. This sirloin top roast cooked with thyme, and mustard add lots of flavor but no fat. Just add sautéed red potatoes, and dinner is served! Leftovers make a great sirloin sandwich.




1 2 ½ pounds boneless sirloin tip or eye round roast, trimmed and tied

2 cloves garlic, slivered

2 tablespoons Dijon style mustard

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

½ teaspoon black pepper

Sprigs of fresh thyme for garnish




1) Preheat oven 325 degrees.

2) Using a sharp knife, cut small slits in roast, spacing them evenly over surface.

3) Insert garlic slivers into slits. Rub roast with mustard; sprinkle with thyme and pepper.

4) Place the meat on a roasting rack in a large roasting pan. Roast until a meat thermometer inserted into the thickest part of the meat registers 150 degrees, on medium for about 1 hour 15 minutes.

5) Transfer meat to cutting board, and let stand for 10 minutes.

6) Remove the string; garnish with thyme sprigs. Carve into thin slices, and serve.

By: Cheri Cola

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