Get the exact oven time, target temperature and full cooking schedule for your sirloin roast based on weight and your preferred doneness.
Roast Weight
Enter the weight of your sirloin roast
lbs
Oven Temperature Units
Preferred Doneness
Choose how you like your roast cooked
Cooking Settings
Tell us how you are cooking it
Total Cooking Time
–:–
Ready to Rest
0°
Pull Temperature
–:–
Ready to Serve
Internal Temperature Targets
Full Cooking Schedule
Cooking Time per Pound
10 min/lb20 min/lb30+ min/lb
Chefs Notes
Full Breakdown
How Long to Cook a Sirloin Roast
Cooking a sirloin roast to perfection comes down to two things: the weight of the roast and the internal temperature you are targeting. As a general rule a boneless sirloin roast cooked at 325 degrees Fahrenheit needs approximately 20 minutes per pound for medium rare, 23 minutes per pound for medium and 26 to 28 minutes per pound for medium well. These times are starting points and a meat thermometer is always the most reliable way to confirm doneness.
The method you use also matters significantly. Starting with a high heat blast at 450 degrees Fahrenheit for 15 minutes creates a better crust before you drop the temperature to finish cooking. A low and slow method at 275 degrees Fahrenheit produces incredibly tender, evenly cooked meat but takes considerably longer. The reverse sear method starting at 250 degrees Fahrenheit and finishing with a hot sear in a pan or under the broiler is increasingly popular for the precise control it gives over the final internal temperature.
Most important rule: Always use a meat thermometer rather than relying solely on time. Pull the roast from the oven 5 to 10 degrees before your target temperature and let it rest for at least 15 to 20 minutes. The internal temperature will continue to rise during resting and the juices will redistribute throughout the meat for a much better result.
Sirloin Roast Cooking Times by Weight
The table below shows estimated cooking times for a boneless sirloin roast using the standard method at 325 degrees Fahrenheit. Add approximately 10 percent extra time for bone in roasts and reduce by 15 percent for fan assisted convection ovens.
Weight
Rare (125F)
Medium Rare (135F)
Medium (145F)
Well Done (160F)
2 lbs
30 to 35 min
36 to 42 min
44 to 50 min
54 to 60 min
3 lbs
45 to 52 min
54 to 62 min
66 to 75 min
78 to 90 min
4 lbs
60 to 68 min
72 to 82 min
88 to 100 min
104 to 118 min
5 lbs
75 to 85 min
90 to 102 min
110 to 124 min
130 to 148 min
6 lbs
90 to 102 min
108 to 124 min
132 to 150 min
156 to 176 min
How to Use This Calculator
1
Enter Your Roast Weight
Type in the exact weight of your raw sirloin roast from the butcher label. Choose pounds or kilograms and select whether your oven temperature is in Fahrenheit or Celsius.
2
Choose Your Preferences
Select your preferred doneness, cooking method, oven type and whether your roast is bone in or boneless. Enter the time you plan to start cooking.
3
Get Your Full Schedule
See your total cooking time, pull temperature, rest time, ready to serve time and a complete minute by minute cooking schedule you can follow from start to finish.
Frequently Asked Questions
The USDA recommends a minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for whole beef roasts followed by a 3 minute rest. Most home cooks target between 130 and 145 degrees depending on their preference. Rare is around 120 to 125 degrees, medium rare is 130 to 135 degrees, medium is 140 to 145 degrees, medium well is 150 to 155 degrees and well done is 160 degrees and above. Always measure at the thickest part of the roast away from any bone.
A sirloin roast should rest for a minimum of 15 minutes and ideally 20 to 30 minutes after coming out of the oven. During this time the internal temperature will rise another 5 to 10 degrees as residual heat continues to cook the meat, and the juices that were pushed to the centre during cooking redistribute back throughout the roast. Cutting into the meat before it has rested will cause most of those juices to run out onto the cutting board leaving the meat drier and less flavourful.
Both approaches work well and each has advantages. Searing first (starting at 450 degrees Fahrenheit for 15 minutes then reducing the heat) creates a nicely browned crust early and is the most traditional method. The reverse sear method (cooking low and slow first then searing at the end) gives more precise control over the final internal temperature and tends to produce a more evenly cooked roast from edge to edge. The reverse sear has become increasingly popular among serious home cooks for this reason.
For a sirloin roast you generally do not cover it during the main cooking period. Cooking uncovered allows the surface to develop a crust and the dry heat helps the exterior brown properly. You may want to tent the roast loosely with foil during the resting period after cooking to keep it warm without continuing to cook the exterior. If the surface is browning too quickly during cooking you can loosely cover it with foil for the last portion of the cooking time.
While a meat thermometer is strongly recommended and the only truly reliable method, you can use the finger press test as a rough guide. A rare roast feels very soft and gives easily when pressed. Medium rare has a little spring but still feels soft. Medium feels firmer with noticeable resistance. Well done feels quite firm and springy. Another method is to insert a skewer into the thickest part for 10 seconds and then press it to your wrist. Cool means undercooked, warm means medium, hot means well done. Neither method is as accurate as a thermometer.
Yes. Taking the roast out of the refrigerator 30 to 60 minutes before cooking allows the surface to warm up so it is not cold when it goes into a hot oven. A cold roast placed straight into a hot oven causes the outside to overcook before the centre reaches the target temperature, resulting in uneven doneness. Bringing the roast closer to room temperature helps it cook more evenly from edge to centre. This is especially important for larger roasts over 4 pounds.
The most commonly recommended temperature for a sirloin roast is 325 degrees Fahrenheit (165 degrees Celsius). This produces a well browned exterior and reliably cooked interior without drying out the meat. Many cooks start at 450 degrees Fahrenheit (230 degrees Celsius) for 15 minutes to create a better crust and then drop to 325 degrees for the remainder. For maximum tenderness and evenness a low and slow approach at 275 degrees Fahrenheit (135 degrees Celsius) works very well for larger roasts, though it adds significant time to the cook.
