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Best Sirloin Roast, good for dinner and also sandwich sancks



  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground chile powder
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsbp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 2-3 lb sirloin tip roast tied (1.1-1.4 kg)
  • 2 Tbsp Extra Virgin Olive Oil divided



  • Place the oven rack in the middle position and preheat the oven to 250°F.
  • Combine all spices and seasonings together in a small bowl.
  • Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
  • Heat the remaining EVOO in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
  • Transfer the roast to a wire rack set inside a roasting pan.
  • Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
  • Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
  • Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
  • Slice the meat to desired thickness and serve.