Dijon Peppercorn Crusted Sirloin Tip Roast

Usually on Sundays I like to make something that will last us the entire week and can be repurposed into many different meals. The other week I was trying to do some reorganization in our deep freezer, because we are running out of space (the best problem to have), so I pulled out a Sirloin Tip Roast. It gave me more room, and it gave us a week’s worth of great meals! With this cut of meat, you need roast it (I mean, roast is part of the name…) low and slow under dry heat to get the best flavor. Putting it under dry heat allows the fat to melt and make your meat nice and juicy. So, it only makes sense to put a nice crust on your roast and let it seal in the juices and get this piece of meat nice and tender.


I used a very simple mixture of crushed peppercorns and dried parsley, but you first need to crush whole peppercorns. If you can, please get whole peppercorns and crush them yourself. It releases that fresh, peppery smell that we all know and love, and anything pre-crushed just really doesn’t do the trick. To crush peppercorns yourself, you’ll want to pour them into a plastic bag (like a zip-loc) and then use either a rolling pin or meat mallet to crush them. This will take you a few minutes, and you’ll need to adjust a couple times. Try to squish everything on the edges back into the middle so the peppercorns are crushed evenly. Once they’re crushed, mix them with your dried parsley.


Next, get your dijon horseradish out, and later it all over your roast. That’s right, I said dijon horseradish (is it a plot twist for you, orr…?). I love this one by Annie’s Homegrown – I’ve also never seen it anywhere else, but you can make your own by mixing equal parts dijon mustard and horseradish. It’s up to you on how thick you want to coat it – it depends on how much you like that horseradish taste! – but, I used about 2 tablespoons and that was plenty for me. It’s a great binding agent to then keep your peppercorn mixture on the roast while it is cooking. Take small pinches of your peppercorn mixture, and sprinkle it over the roast as evenly as you can. Just keep sprinkling in areas that are more bare until you have it coated to your liking. Then, use your hands to press the mixture into the dijon and the roast to get it to “stick”.


The rest of the recipe is quite easy – you just put your roast in the oven and let it go. You’ll give it a quick 20 minute blast of high heat at 450, and then you’ll bump it down to 325 for the rest of the time you need it to cook. That blast makes sure the outside is brown (almost like searing it), and then the low heat makes sure the inside is cooked enough to where it can still be pink inside without drying it out. Serve with your favorite roasted veggies (I like to do potatoes and carrots in the instant pot to make sure they’re nice and soft!), and eat for a week! We use leftovers to make steak and eggs for breakfast, in a leftover fried rice stir fry, and more.

Dijon Pepper Crusted Sirloin Roast

A sirloin roast cooked until it is perfectly tender, with a crust made of dijon horseradish, peppercorns, and parsley. Best served with roasted vegetables, such as potatoes and carrots.
Prep Time40 mins
Cook Time2 hrs 15 mins
Resting Time15 mins
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: American
Servings: 6 people


  • Roasting Pan
  • Rolling Pin or Meat Mallet
  • Meat Thermometer


  • 1 Sirloin top roast 3-5lbs.
  • 2 tbsp. Whole peppercorns
  • 3 tsp. Dried parsley
  • 3 tbsp. Dijon horseradish mustard


  • Remove your top roast from the fridge and let it rest for at least 30 minutes.
  • Preheat your oven to 450° F.
  • Put your whole peppercorns in a small plastic bag.
  • Use a rolling pin to roll the peppercorns and crush them into pieces. Alternatively, use a meat mallet to smash them.
  • When your roast has rested for at least 30 mins, coat your roast with the dijon horseradish mustard.
  • In a small bowl, mix your crushed peppercorns and dried parsley.
  • Cover your roast in a thin, even layer of the peppercorn mixture.
  • Place your roast on the rack in your roasting pan, and put it in the oven.
  • After 20 minutes of roasting at 450° F, turn the temperature down to 325° F (do not open the oven door), and roast until the internal temperature reaches 140°F, or about 2 hours and 15 minutes.
  • Once the roast roaches 140° F, remove it from the oven and let it rest for about 15 minutes.
  • Slice the roast, serve, and enjoy!

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