Servings: Makes 6 to 8 servings
Total Time: 2 hours
- 1 1/2 pound petite sirloin roast
- 1 cup fresh parsley leaves
- 2 clove garlic
- 1 tsp pepper
- 1 Tbsp olive oil
Preheat oven to 325°F.
Place parsley, garlic, pepper, and 1 Tbsp olive oil in a food processor or blender until well blended.
Rub mixture evenly over all surfaces of the roast.
Place roast, fat side up, on a rack in a shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in the thickest part of beef. Do NOT add water or cover.
Roast for 60 to 75 minutes for medium-rare to medium doneness.
Remove roast when meat thermometer reaches 135°F for rare; 150°F for medium.
Transfer roast to carving board and tent loosely with aluminum foil.
Let stand for 10 minutes (temperature will continue to rise about 10°)
219 calories; 9 g fat; 3 g saturated fat; 3 g monounsaturated fat; 70 mg cholesterol; 94 mg sodium; 5 g carbohydrate; 1.4 g fiber; 28 g protein