This sirloin tip roast recipe is delicious and perfect thinly sliced and served with au jus! It is a lot easier than you think. With just seasoning and a little bit of time, this beef sirloin tip roast comes out deliciously juicy!
Sirloin tip roast is perfect served as an entrée with mashed potatoes or roasted broccoli and a crisp salad. The leftovers make great sandwiches during the work week and are perfect in Beef Barley Soup.
What is a Sirloin Tip Roast?
Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut. This is not the same as a sirloin roast.
A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! Meat is expensive so I always use a thermometer for everything from perfect pork tenderloin to baked ham and even roast chicken!
I have both an instant read thermometer for things like steaks and chicken breasts and one I can leave in the oven for things like roasts or roast chicken. Using a thermometer ensures your dishes come out perfectly cooked and meat is juicy and tender, never dry!
How to Cook a Sirloin Tip Roast
A high temp at first creates a crust on this roast and seals in the juices (so I don’t bother to brown first). The lower temperature allows the roast to slow cook to tender perfection. This roast is lean so it is important that it isn’t overcooked (use a thermometer). It is also essential that you let the meat rest at least 15 minutes (I usually do 20 min) before carving.
- Preheat oven to 450°F.
- Allow a 4 or 5 lb roast to sit at room temperature for a good hour.
- Rub the olive oil and seasonings onto the meat and set aside.
- Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan. A stockpot or cast-iron skillet will do! This will be the foundation for the top sirloin roast to rest on while it roasts AND the onions provide flavor!
- After roasting, the onions can be discarded (as they tend to get quite dark) or blended with the juices and into a sauce or delicious gravy. Yum!
How Long to Cook a Sirloin Tip Roast
Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.
The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.
To get this right, I strongly suggest a thermometer. Remove and tent with aluminum foil and let sit for at least 20 minutes before carving.
More Delicious Roast Recipes
- Roast Turkey Breast – super easy!
- Roast Chicken & Vegetables – a complete meal
- Lemon Roast Chicken – uber flavorful
- Slow Cooker Rosemary Beef Roast – the slow cooker does all the work
- Roasted Cabbage Steaks Recipe – a great vegetarian option!
Perfect Sirloin Tip Roast
Ingredients
- 1 sirloin tip roast 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- salt
- 1 teaspoon dried rosemary
- 1 onion
Instructions
- Preheat oven to 450°F.
- Remove roast from the refrigerator at least 45-60 minutes before cooking.
- Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
- Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
- Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
- Remove from oven (a few degrees before it's done), I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
- Discard onions and save any drippings for gravy or freeze to add to soups or stews.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course
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Cooking method adapted from Canada Beef – Oven Roast Know How
What a fantastic guide to achieving the perfect sirloin tip roast! The step-by-step instructions and tips provided are incredibly helpful for anyone looking to create a mouthwatering roast. I especially appreciate the emphasis on proper seasoning and cooking times for optimal flavor and tenderness. This blog has truly demystified the art of cooking a sirloin tip roast, and I can’t wait to try out your tips in my own kitchen. Thank you for sharing your expertise!
I followed this recipe exactly, with the exception of roast size. I used a 3 pound roast instead of a 4-5 pound roast, setting on the counter for 40 minutes before putting in the 450 degree oven for 15 minutes . After 90 minutes in the oven (75 of those minutes at 300), I expected this smaller roast to be 142 degrees. It was 119 degrees. I had to resort to turning it into french dips. It was, however, delicious, and I am now roasting it to doneness in my air fryer for tomorrow’s leftovers.
I have questions…
Covered or uncovered roasting pan? No water in the bottom of the roasting pan for baking?
The roast is baked uncovered and unlike a pot roast, this recipe is more of a dry heat so I don’t add water or veggies. I hope this helps!
I took a huge chance and made this for Easter dinner. Wow, I am so glad that I did! It was AMAZING and the pureed onion gravy was the icing on top. Truly, this dish is meant for company! It was simple but tasted like I spent hours in the kitchen. Can’t wait to make it again. Try it and you will be delighted too!
I don’t know what I may have done wrong but I followed your recipe to the letter.
The AAA sirloin tip roast I got from Costco came out tough and chewy.
I’ve had great success using a skillet in the oven with various other cuts of meat but I will stick to my slow cooker for tougher cuts going forward.
I’ve done this recipe half a dozen times now and I’ve never had to toss out the onions. I’m using a cast iron dutch oven in an electric oven. They come out nice and I just use my hand mixer to break them down into the drippings and make gravy.
Sounds wonderful Lisa!
I’ve made this recipe several times and it always turns out perfect everytime. I rub the roast with unsalted butter, lots of salt and pepper and herbs de provence…delicious!