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Beef Top Sirloin

Per: 600 g


Beef • Water • Seasoning (dehydrated garlic, spices, salt, canola oil, citric acid, dehydrated red bell pepper) • Modified vinegar • Salt • Sodium phosphates • Spice • Dehydrated red bell pepper • Flavour.

Nutrition facts:

Per 100 g
Calories 120
% Daily Value (DV) *
Fat 3.5 g
Saturated 1.5 g
+ Trans 0.1 g
Carbohydrate 1 g
Fibre 0 g0%
Sugars 0 g0%
Protein 20 g
Cholesterol 45 mg
Sodium 440 mg19%
Potassium 350 mg7%
Calcium 10 mg1%
Iron 2.25 mg13%
*5% or less is a little, 15% or more is a lot

Cooking Instructions


  • Remove roast from packaging and place roast back into foil pan.

  • Let roast REST at room temperature for approximately 30 minutes.

  • Preheat oven to 400°F (204°C). Cook for 55-65 minutes for a Medium roast (160°F/71°C).

  • ALWAYS use a thermometer to ensure desired doneness.

  • Let the roast REST after removing from the oven for 5-15 minutes to maximize juiciness.

  • Remove the ties from the roast, slice and serve.


  • Using the Sauté function, heat the pressure cooker. Add 1 tablespoon of olive oil.

  • Sear roast on all sides, approximately 4 minutes per side. Remove roast and set aside on a plate.

  • Add 1/2 cup of broth or water to the pressure cooker, scraping up any bits from the bottom of the pot.

  • Place the trivet in the bottom of the pressure cooker and lay the roast on top of the trivet.

  • Cook for 20 minutes.

  • When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

  • Remove the beef roast and rest for 5 minutes.

  • Remove the ties from the roast, slice and serve.

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