A sirloin rolled roast provides the rich flavor and succulent texture of sirloin steak, but its presentation is better suited for serving a crowd. A rolled roast is a thick sirloin cut that has been rolled and tied as a roast by the butcher. It typically takes two or more days to completely thaw a roast in the refrigerator, but you can defrost it more quickly using a cold water bath. Sirloin rolled roasts usually weigh between 1 and 3 pounds, so it may still take nearly two hours to full defrost.
Place the freezer wrapped sirloin rolled roast in a large ziptop bag. Squeeze out the excess air and seal the bag closed.
Place the drain plug in the sink and fill it with cold tapwater. Submerge the sealed roast in the cold water.
Monitor the water temperature with a food thermometer. Maintain a water temperature below 40 degrees Fahrenheit, and do not let it rise above 70 F, where bacterial growth becomes a major concern.
Replace the water with fresh cold water every 30 minutes, or more often if the water temperature rises more quickly. Continue to change the water until the rolled roast is completely thawed, which requires about 30 minutes per pound.
Cook the rolled roast immediately after thawing.
- It's possible to quickly thaw a rolled roast using your microwave's defrost setting, but larger roasts may thaw unevenly, with some parts of the roast beginning to cook or becoming tough. If you choose to defrost with a microwave, follow all manufacturer's instructions.
- You can safely refreeze the rolled roast after thawing only if you cook it first. Freezing a quick-thawed roast without cooking increases the likelihood of bacterial growth and food-borne illness.
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