Citrus Garlic Sirloin Roast

Chris is a meat and potatoes lover, and I’m the exact opposite. Nothing about meat and potatoes appeals to me, but when he comes home from two 17day tours, the man gets whatever he wants!! This was his favorite roast 🙂 I really love making this because it’s a very simple marinade that I always have on hand!


The Roast 

  • 4lb top sirloin roast (bone off)

The Sauce

  • 10 pitted dates (soaked in warm water 15min)
  • 3 cups organic beef broth
  • 4-7 cloves fresh garlic
  • 2 tbs orange zest
  • 1 tbs black pepper
  • 1 tsp salt

The Marinade

  • 1/4 cup soy sauce (liquid aminos or coconut aminos)
  • 1 tbs black pepper
  • 2 tbs apple cider vinegar
  • 1-2 tsp salt
  • 1 tbs garlic powder


Set the Sirloin in a roasting pan with marinade mixture well coated and patted into  it. Let sit in refridgerator for 2 hours, or if in a hurry, 20min at room temperature.

Preheat oven to 450.

Coat the Sirloin in 1/2 cup coconut oil or organic extra virgin olive oil, being sure to press it into crevices, working the marinade mixture in with your hands. Meat should be well coated in thick mixture. Meat should FAT DOWN for roasting.

Place in oven on middle rack, roast for 15-17min.



Start making sauce mixture. Blend all sauce ingredients in food processor or vitamix til slightly smooth. I prefer the marinade still a bit chunky.

Remove from oven, lower temperature to 350. Turn meat FAT UP. Pour sauce mixture slowly over the roast, being sure to spread the chunks of garlic over the top of the roast.

Bake 350 for 50-60min. 50min will be Medium Rare. Half way through bake, be sure to use to a spoon to baste the meat in more sauce. This helps keep it juicy. Remove from oven, let sit for 15min before slicing! Serve extra sauce on the side for dipping 🙂

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