roastbake

A fresh parsley rub gives this tasty Top Sirloin Petite Roast a unique twist. Served with cheesy roasted tomatoes, this will only taste like you spent all day in the kitchen!

Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)

parsley leaves

garlic

pepper

olive oil, divided

plum (roma)

Parmesan cheese

Preheat oven to 325&#176;F.&#160;Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub&#160;mixture evenly over all surfaces of Top Sirloin Petite Roast.&#160;Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325&#176;F oven 60 to 75 minutes for medium rare to medium doneness. 

Toss tomatoes with&#160;remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast&#160;in 325&#176;F oven for&#160;1 hour or until skins are wrinkled and begin to brown. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) Meanwhile, increase oven temp to 425&#176;F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired. 

Carve roast into slices; season with salt and pepper, as desired.&#160;Serve with tomatoes.

Colorful bell peppers are stuffed with Ground Beef, tomatoes and rice. No one will ever know how easy this flavorful and hearty dish was to make.

Classic Beef-Stuffed Peppers

Ground Beef (93% lean or leaner)

red, yellow or green bell peppers

onion

(14-1/2 ounces) diced tomatoes

rice

tomato paste

parsley

salt

black pepper

parsley (optional)

Coat a large baking dish with cooking spray; set aside. Preheat oven to 475&#176;F. Cut tops off bell peppers; set tops aside.  Using a paring knife, carefully remove the membranes and seeds from bell peppers.  Arrange peppers about 2 inches apart in prepared baking dish.  Place tops on empty peppers.  Cover baking dish tightly with aluminum foil; bake 15 minutes.  Remove from oven; cool slightly.

Meanwhile, heat large nonstick skillet over medium heat until hot.  Add Ground Beef, onion and  garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally.  Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.

Remove pepper tops.  Divide beef mixture evenly among peppers; replace tops.  Bake in 475&#176;F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160&#176;F and bell peppers are tender. Garnish with parsley, if desired.

Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.

Ridiculously Tasty Roast Beef

beef Bottom Round Roast (about 3 pounds)

olive oil

rosemary

basil leaves

thyme leaves

beef broth

water

Preheat oven to 325&#176;F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.

&lt;p&gt;Place beef Bottom Round Roast on baking rack in tall-sided&#160;roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan.  Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325&#176;F oven.&lt;/p&gt;

Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135&#176;F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5&#176;to 10&#176;F.)

Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.

While this Top Sirloin Petite Roast cooks in this oven, onions are gently saut&#233;ed in butter for an impressive fig-onion finishing sauce.

Herb-Crusted Petite Roast with Fig-Onion Relish

beef Top Sirloin Petite Roast (3 to 4 pounds)

thyme

garlic,

butter

onions

Mission

white wine vinegar

Preheat oven to 325&#176;F. Combine Seasoning ingredients; reserve 2 teaspoons for Sauce. Press remaining seasoning evenly onto all surfaces of beef roast. 

Place roast,&#160;fat-side up,&#160;on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&#160;Roast in 325&#176;F oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness. 

Meanwhile, prepare Relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 teaspoons seasoning. Cook 20 to 25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4 to 5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt and pepper, as desired. Serve with Relish. 

Give your steaks a burst with this Asian-inspired marinade of soy sauce, brown sugar, sesame oil and fresh ginger.

Sesame-Soy Marinade

soy sauce

green onions

brown sugar

sesame oil

ginger

Combine all ingredients in small bowl; stir until sugar is dissolved. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally. 

Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill &lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/grilling-basics/grilling-time-guidelines&quot;&gt;according to the chart&lt;/a&gt; for medium rare (145&#176;F) to medium (160&#176;F) doneness, turning occasionally. &lt;br /&gt;&lt;br /&gt;Visit our &lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/marinades-and-rubs&quot;&gt;Marinades&lt;/a&gt; page for more information. 

Try this classic Italian meatball recipe baked in the oven.

Baked Italian Meatballs

Ground Beef (90% to 95% lean)

bread crumbs

Heat oven to 400&#176;F. Combine Ground Beef, bread crumbs, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400&#176;F oven 24 to 27 minutes. 

Serve with pasta sauce over hot cooked pasta or as sandwiches in crusty Italian rolls, if desired.

Satisfy your taste buds with this deeply flavorful espresso and paprika-rubbed roast recipe.

Red Eye-Rubbed Beef Sirloin Cap Roast with Roasted Garlic and Caramelized Onion Jam

beef Sirloin Cap Roast, 1/8" fat, trimmed (about 2-1/4 pounds)

espresso coffee powder

smoked paprika

garlic powder

chili powder

onions, diced

granny smith apple, peeled,

white pepper

white balsamic vinegar

chives

Preheat oven to 350&#176;F. Combine Rub ingredients in small bowl; press evenly onto beef Sirloin Cap Roast.

&lt;p&gt;Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&lt;/p&gt;&lt;p&gt;Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. &lt;/p&gt;&lt;p&gt;Roast beef in 350&#176;F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.&lt;/p&gt;

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)

Meanwhile, heat butter and remaining&#160;2 teaspoons oil in large nonstick skillet on medium&#160;heat until hot. Add onions, apple,&#160;brown sugar, salt and white pepper. Cook 18 to 20&#160;minutes until onions are caramelized and brown, stirring occasionally.&#160;Remove roasted garlic from foil and smash into a paste with the back of a spoon.&#160;Add roasted garlic into onion mixture; cook 1 minute, stirring so&#160;garlic is combined.&#160;Add&#160;vinegar; cook 1 minute.&#160;Season with salt and pepper, as desired.

Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam. Garnish with chives.

Try something new for breakfast. Traditionally known as Shakshouka, Ground Beef and eggs are baked in a spicy tomato sauce. Use rustic-style bread to scoop up every last bit.

Saucy Beef with Baked Eggs

jalapeño peppers, finely chopped

cumin

tomato sauce

eggs

Rustic-style bread, toasted

cilantro leaves

Preheat oven to 400&#176;F. Heat large ovenproof nonstick skillet over medium heat until hot.&#160;Add Ground Beef, jalape&#241;o peppers, garlic, paprika and cumin; cook 8 to 10 minutes, breaking beef into small&#160;crumbles and stirring occasionally. Stir in tomato sauce; continue to cook 3 to 5 minutes or until sauce is slightly reduced, stirring frequently. 

With back of spoon, make&#160;six indentations into sauce.&#160;Break one egg into each indentation.&#160;Place pan in oven and bake, uncovered, 16 to 17 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. 

Spoon beef mixture and eggs evenly over bread slices.&#160;Garnish with cilantro, as desired. 

Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese till golden and delicious.

Easy Roast Beef Potluck Rolls

beef

Hawaiian rolls (12 count)

horseradish

provolone cheese

butter, melted

Worcestershire sauce

onion powder

&lt;p&gt;Preheat oven to 350&#176;F. &lt;/p&gt;&lt;p&gt;Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally. Place bottom half in prepare baking dish; spread horseradish on cut side. Top with Deli Roast Beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches.&lt;/p&gt;

Combine butter, Worcestershire sauce, parsley, sugar and onion powder in small bowl; mix to combine. Pour butter mixture evenly over prepared&#160;sandwiches. Cover and refrigerate 1 hour to overnight. 

Bake sandwiches, uncovered, in 350&#176;F oven 15 to 20 minutes or until cheese is melted and rolls are golden brown.

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Top Sirloin Petite Roast with Parme...

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Top 9 roastbake recipes from across the web

The most viewed roastbake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Top Sirloin Petite Roast with Parme...

Classic Beef-Stuffed Peppers

Ridiculously Tasty Roast Beef

Herb-Crusted Petite Roast with Fig-...

Sesame-Soy Marinade

Baked Italian Meatballs

Red Eye-Rubbed Beef Sirloin Cap Roa...

Saucy Beef with Baked Eggs

Easy Roast Beef Potluck Rolls

The most viewed roastbake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine