Clay Pot Rolled Sirloin Roast

By Christine Mitchell

Clay Pot Rolled Sirloin Roast

1. 1.5 kg rolled Sirloin

2. Potatoes

3. Carrots

4. Onions

5. Garlic

6. Mixed fresh herbs 

7. Salt and pepper

Before anything take your roast out 1 hour before cooking it so it can get to room temp before cooking. 

Preheat your oven to 180°C.

Get out your clay pot or any baking tray will do for this roast, I just like the moisture a clay pot holds. 

Put your roast in the clay pot and cover the roast lightly in salt and pepper (I like salt so I cover it in salt, but this is what you prefer), the whole way around.

Then put your potatoes underneath the roast so the roast will be sitting on you potatoes when it cooks.

Put the other veg and herbs all around and on the roast.

Do not cover the roast with the lid cook it with the lid off. 

To have the most perfectly cooked rare Rolled sirloin you will need to cook this roast for 45 Minutes. 

30 minutes per Kg is the rule with a rolled sirloin roasts for rare, if you would like it medium it will then be 40 minutes per kg. 

Once you take the Roast out of the oven, take it out of the clay pot and wrap it in a dish towel and put on your chopping board to rest for 5 minutes before carving. 

In this time you can make a gravy with all the delicious stock at the bottom of the pot and you can put your potatoes back int oven on grill to get a crisp on them.

*When you are buying your roast beef, we work on 250gm per person, if it is for roast beef rolls, you will need 150gm per person* 

Recipe by Christine Mitchell.


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