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Top Sirloin Cap Roast with Herb Rub

Serves 4 to 6

Cuisine: American

Category: Roasts, Marinades, Rubs & Sauces, Low-Carb/Keto/High Protein

A simple dried herb rub highlights the rich flavors of a Certified Angus Beef ® top sirloin cap roast. Searing in a pan helps develop a deep crust before roasting in the oven. Starting the roast in a cold pan helps to render the fat cap while developing a nice crust.

Prep Time

5 mins

Other Time

20 mins

Cook Time

55 mins

Total Time

1 hr 20 mins

Ingredients:

2 - 3 pounds Certified Angus Beef^® top sirloin cap roast
2-3 teaspoons kosher or sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried mustard
1/4 teaspoon crushed black pepper

Instructions:

SEASON. Season roast with 2 to 3 teaspoons salt (ratio of 1 teaspoon per pound of beef). Combine oregano, thyme, rosemary, mustard and black pepper. Coat roast liberally with herb seasoning blend.
PAN SEAR. Place roast fat side down in a cast iron skillet or stainless-steel pan and turn heat to medium high. Render fat and allow roast to sear on first side about 5 minutes. Flip, sear 3 to 5 minutes or until well browned.
ROAST. Preheat oven to 325°F. Place seared roast in a roasting pan or sheet pan fitted with a wire rack and roast 30 to 45 minutes or until it reaches an internal temperature of 120°F.
CARVE. Allow to rest at least 20 minutes before slicing roast. Find the grain direction of roast, and slice in 1/2-inch slices against the grain starting at widest end of roast.