Easy Oven Roast Beef with Root Vegetables and Gravy

Roast beef was traditionally served as Sunday night dinner in many households. Top Sirloin tends to be more moderately priced than Prime Rib and is lean, yet flavourful, with enough marbling for juicy tender roast beef. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 6 Servings Prep. Time 20 min Cooking Time 120 min Total Time 140 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Top Sirloin Oven Roast
  • 1 tbsp (15 mL) vegetable or olive oil
  • 1 tsp (5 mL) EACH dried thyme leaves, salt and fresh ground pepper
  • Roasted Root Vegetables
  • 2 lb (1 kg) yellow-flesh potatoes, cut into 2-inch (5 cm) chunks
  • 1 lb (500 g) carrots, cut into 2-inch (5 cm) chunks
  • 1 onion, chopped
  • 12 cloves garlic
  • 2 tbsp (30 mL) vegetable or olive oil
  • 1½ tsp (7 mL) salt
  • ½ tsp (2 mL) fresh ground pepper
  • Pan Gravy
  • 3½ cups (875 mL) reduced-sodium beef broth
  • ¼ cup (60 mL) all-purpose flour
  • Salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat roast dry with paper towel. Rub roast all over with oil, thyme, salt and pepper. Place roast. fat side up. on rack in shallow roasting pan; insert oven-safe meat thermometer into centre of roast. Set aside.

  2. Roasted Root Vegetables: Toss potatoes, carrots, onion, garlic, oil, salt and pepper in a large bowl. Arrange in single layer on parchment paper-lined rimmed baking sheet.

  3. Oven-sear roast and vegetables, side by side in the bottom third of preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours or until vegetables are tender and roast is medium-rare, removing roast from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer roast to cutting board, cover vegetables and roast loosely with foil and let rest for 15 minutes.

  5. Pan Gravy: Meanwhile, drain off fat from pan drippings and discard. Heat pan drippings in roasting pan over medium heat. Stir in broth and bring to a boil, scraping up any browned bits from pan. In a small bowl, whisk flour with ¼ cup (60 mL) cold water until smooth; gradually whisk into pan and bring to a boil. Cook, whisking often, for 7 to 10 minutes or until thickened. Season with salt and pepper to taste.

  6. Carve roast across the grain into thin slices. Serve with Roasted Root Vegetables and Pan Gravy.