Barbecued Sirloin Roast
Juicy, flavorful barbecued sirloin roast with a savory marinade, perfect for gatherings and weekend grilling enthusiasts seeking bold tastes and tender meat.
Ingredients
Instructions
- Sprinkle both sides of the roast with monosodium glutamate.
- Place the roast in a shallow baking dish.
- Thoroughly combine vinegar, catsup, cooking oil, soy sauce, Worcestershire sauce, mustard, salt, pepper, and garlic powder.
- Pour the marinade mixture over the roast and marinate for 2 to 3 hours, turning once or twice.
- Place the roast on a grill or broiler pan and cook for about 45 minutes to an hour, turning and basting every 10 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider using a mixture of red wine and balsamic vinegar instead of plain wine vinegar. If you're looking for a gluten-free option, replace soy sauce with tamari. Allow the meat to marinate longer, up to overnight, for enhanced taste. Always let the roast rest for about 10 minutes before slicing to retain its juices.
Serving Suggestions
This barbecued sirloin roast pairs beautifully with Rosemary'S Baked Beans and a fresh garden salad for a complete meal. Serve with crusty bread or grilled vegetables on the side. A tangy coleslaw can also complement the flavors nicely, adding a crisp texture that balances the richness of the roast.
Storage & Reheating
Store any leftover barbecued sirloin roast in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat with a splash of water or broth to keep them moist, covering with a lid to steam for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Sirloin Roast contains roughly 101 calories, with 1g protein, 5g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 948mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the sirloin roast with cuts like flank steak or ribeye. Just adjust the cooking time based on the thickness and desired doneness, as these cuts may cook faster than a sirloin roast.
How can I tell when the roast is done cooking?
To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C). Remember that the temperature will rise a few degrees while the meat rests after cooking.
What should I do if I don't have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can make a simple substitute by mixing soy sauce with a bit of vinegar, sugar, and a dash of hot sauce. This will provide a similar flavor profile to enhance your marinade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).