Treacle-cured roast sirloin, gravy & thyme salt served on a wooden carving board

Treacle-cured roast sirloin, gravy & thyme salt

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 2 hrs Plus up to 24 hrs marinating

More effort

Serves 6

Lift your average Sunday lunch to the next level with this roast sirloin made with a treacle marinade and a delicious thyme salt gravy on the side

Nutrition and extra info

Nutrition: Per serving

  • kcal458
  • fat17g
  • saturates8g
  • carbs27g
  • sugars22g
  • fibre1g
  • protein43g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 200ml black treacle
  • 1.2kg boneless sirloin, you want a piece that’s like a very thick steak

For the gravy

  • 1 shallot, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 thyme sprigs, plus 2 tsp picked thyme leaves
  • 2 tbsp plain flour
  • 150ml red wine
  • 500ml beef stock


  1. A day ahead, make the marinade. Mix the treacle with 100ml water until the treacle has dissolved. Lay the meat in a deep-sided dish and cover with the treacle marinade. Pop in the fridge overnight, or better still, up to 24 hrs.

  2. To cook, heat oven to 90C/70C fan/gas ¼. Remove the beef from the marinade and place on a rack, fat-side up, in a roasting tin. Roast for 1 hr. Meanwhile, pour the marinade into a saucepan, bring to the boil and reduce by half and set aside. Once the beef has had its time and you’re ready to cook your roasties, turn the oven up to 200C/180C fan/gas 6. Roast the beef for 20 mins more, then brush all over with the reduced marinade, then continue to cook for 30-40 mins, checking with a meat thermometer until the middle reaches 55C for pink but bloody and 60C for pink but cooked in the middle. Brush with more glaze as soon as the beef comes out. Leave to rest.

  3. To make the gravy, remove the rack and place the roasting tray with all the beefy goodness on the hob. Add the shallot and thyme sprigs and warm through, then add the flour to form a paste. Pour in the wine and bubble until reduced, then pour in the stock and simmer for a few minutes, then pass through a fine sieve into a gravy jug. As an optional extra, mash the picked thyme leaves with some flaky sea salt using a pestle and mortar. Slice the beef as thick or as thin as you like. Season with the thyme salt, if using, and serve with the gravy.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
3rd Oct, 2018
Would this work as well with a cheaper joint of beef?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. Yes you could adapt this recipe for an alternative cut of beef. We'd suggest using the same marinade and creating the gravy in the same way. You can ask your butcher for instructions for the joint you have chosen to ensure cooking times and temperatures are suitable.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?