Sirloin Tip Roast
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This Sirloin Tip Roast is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!
Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for roast beef sandwiches, beef vegetable soup and other dishes.
Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the USDA, much less than a prime rib.
This sirloin tip roast recipe is very easy when cooked low and slow in the oven. You can serve it with pan juices drizzled on top and roasted vegetables on the side.
What is a Sirloin Tip Roast
Contrary to what the name suggests, a beef sirloin tip roast is not a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round roast.
As this muscle gets lots of exercise, the meat is lean and flavorful. While it’s tougher than a top sirloin roast, it’s more tender than eye of round and inside round. It’s also used for sirloin tip steak.
How to Cook a Sirloin Tip Roast
To prepare a sirloin tip for roasting, remove it from the fridge 1-2 hours ahead of time to approach room temperature (this will help reduce cooking time).
You’ll need a shallow roasting pan that can hold the roast with a wire rack in the middle. If you don’t have a rack, you can put vegetables or thick onion slices underneath the meat instead.
Preheat the oven to 450°F. Rub the meat with oil, salt, pepper and seasonings. Then place it into your prepared pan.
Sirloin tip roast is best cooked low and slow in the oven to tenderize the meat. Start it off at 450°F to sear the meat and lock in the juices. Then lower the heat to 325°F for another 60-90 minutes in total or 20 minutes per pound. Note: the exact time will depend on the roast shape and size as well as your oven.
When Is It Done?
Sirloin tip is best cooked medium rare since it’s a leaner cut. That mean the center should have an internal temperature of 125°F, with that number rising another 5°F or more during resting. Note: At this temperature, sirloin tip typically has a warm-pink center that looks more like medium doneness.
Tips for a Tender Sirloin Tip Roast
A few simple tips will help to ensure you to get a tender and juicy sirloin tip:
- Take the roast out of the fridge 1-2 hours before cooking. This allows the meat to approach room temperature for a shorter cooking time.
- Cook it medium-rare or medium, as this cut usually becomes tough with longer cooking.
- Always use an instant thermometer to check doneness.
- Don’t cut into the meat during cooking or resting, as juices will escape causing the meat to dry out.
- Let the meat rest for 15 minutes out of the oven covered in tented aluminum foil. This gives time for the juices to redistribute before carving.
- Slice thinly against the grain to serve.
Serving Ideas
Sirloin tip is delicious served with au jus. Simply collect the pan juices and drizzle on top of the meat, or make them into homemade gravy.
Great side dishes include roast vegetables including potatoes, carrots and parsnips. A crisp green salad also goes well, and other classic pairings include mashed potatoes, rice or cauliflower rice and even broccoli.
More beef roast recipes:
View all beef recipes
Sirloin Tip Roast
Ingredients
- 3-4 pounds sirloin tip roast
- 1 tablespoon oil, canola, sunflower, refined olive oil etc.
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Optional Flavorings
- thyme sprigs, or rosemary sprigs (or 1 teaspoon dried thyme or rosemary)
- 1/2 large onion
- 2 large carrots, cut into 1/2-inch chunks
Instructions
- Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
- Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
- Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
- Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
- Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
- Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
- Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
- Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.
Notes
- Doneness: A wireless dual-probe thermometer is the best way to monitor the temperature during cooking. Insert it into the middle of the meat before placing in the oven. If you don't have one, you can also check periodically using an instant-read thermometer.
- Leftovers: are delicious reheated within 3-4 days or use them to make roast beef sandwiches, beef vegetable soup, steak salad.
- Sirloin Tip Roast Crock Pot: To make it in the slow cooker, substitute it for chuck roast in Mississippi Pot Roast and cook on low for 7-8 hours.
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Made this tonight. Followed directions. 450. 15 minutes, then 325 60 minutes
Highly overcooked! Still tasty but not as tender as expected.
Hi Susan, Thanks for your feedback. Have you checked your oven temp with a thermometer? If it’s even 25 degrees too hot, this roast will overcook. Hope you’ll try it again 25 degrees cooler.
I was SOOO impressed with my roast beef using this recipe & I’ve been cooking them all wrong for “many” years!! It was perfect & lots of pan browning so even the gravy was AWESOME without having to add packets of flavoring! Years ago when cattle was fed grain & hay, the meat was amazing. But when they started to put the poor things in tiny feed lots (should be a criminal offense for animal cruelty!!) & as much as force feed them garbage pellets, the meat has been terrible! (I’m too old to become a vegetarian now!) At least this recipe helps make it much better!!
Hi Kathy, Thanks so much. Agreed that the corn feed these days leave a bitter aftertaste (in more ways than one). You can seek out grass fed beef however. Glad you enjoyed!
I have never been able to cook a good roast beef. I can cook prime rib, but it’s to costly now. I can cook a good pot roast in the crock pot. But, all my roast beef were always tough.
I used this recipe today. I had to guess at the time because I did not know the weight of my roast. Bought from Costco, 2 in package which I separated and threw out the label. But using my trusty instant read thermometer, I took it out of the oven at 130° (I overshot the 125°) and let it rest. I used onions at the bottom of the pan and had added about 1/4 cup red wine during cooking. Excellent gravy!
IT WAS FABULOUS! Perfectly cooked, tender and very tasty!
Hi Di, That’s amazing to hear and thanks for your comment. Taking it out at 125-130 is the key!
do i roast with lid on or off?
Hi Glady, You’ll need to the lid off to allow the roast to brown properly. If it’s getting dark sooner than you expected, you can add a lid during the latter half of roasting only. Good luck!
Would you please stop saying with au jus. Please. Au means with. It’s not necessary to say with with jus 🤦♂️
This was no less than perfect! Just last week I saw that Boar’s Head roast beef was selling for $15.99 a pound. I just knew there was a better way.
I found a sirloin roast on sale for $4.99 lb. and I used a three and a half pound roast, with an internal thermometer, and it came out perfectly!
I pulled the roast when internal temperature came to 115° and let it rest for 30 minutes. In that time it came up to 125°, which was rare. I then wrapped it in foil and hubby sliced it the next day and it was perfect in every definition of the word! Thank you!
Hi Wendy, Thanks and glad you enjoyed! 125° is the secret to keep it juicy as you found out.
This definitely is the easiest & least time consuming method for a great beef roast. Thanks for the reminder that sometimes simplicity really is key!
Hi Lori, That’s so great to hear and thanks for your comment!
Oh my! This is a stunning delicious recipe! I’ve had problems making pot roast in the past because it seemed difficult to get it done correctly. Now I know that I’ve always overcooked it.
This recipe is simple, and it’s important that one follows all the instructions, especially letting the meat rest after taking it out of the oven.
Mine came out a little rarer than we like, but it was delicious and we didn’t mind how rare it was because of the excellent flavor. I’ll be making this recipe many times in the future. Thanks for posting it!
Hi Heidi, Great to hear and thank you for sharing your experiences! Sounds delicious.
This was a winner – SO easy and SO delicious.
Also – the onions add an amazing touch to a leftover roast sandwich. I used some aged white cheddar, freshly toasted bread (french, baguette – whatever good artisanal bread is on hand) and mayo with dijon. It is one of my favorite sandwiches ever (and I love sandwiches haha)
Hi Sara, Great to hear and thanks for your comment!
Making this now all I did is added a few more herbs and garlic for flavor, I also am not using a roasting rack so hoping it turns out just as good as I made it when I used my rack
Hi Ashley, Thanks for your comment. It’ll work without a rack, but try to turn it once or twice so it doesn’t stick to the roasting pan. Enjoy!
Thanks for your tips, it turned out great.
Hi Brianna, Great to hear that and thanks for letting me know. Happy holidays
Will try it tonight and let you know what we think.
This turned out WONDERFUL! Even though I have a roasting pan, I used the thick cut onions for the roast to sit on. The roast was perfect when I pulled it at 125, the onions and drippings made the most awesome gravy. Thank you!
Hi Teri, So great to hear that and thanks for your feedback!
Is this covered in the oven?
Hi Kris, Thanks for your question. There’s no need to cover it, as you want the outside to sear (it’ll steam more if covered). Hope that helps and enjoy!
Had this roast for the first time – so simple. Took out at exactly 125 and it looked just like the picture. Ours was delicious and perfectly tender. With creamery potatoes and sauteed broccoli and corn on the cob. Yum. I’ll be back.
Hi Dean, You really made my day. Isn’t sirloin tip amazing? Glad you enjoyed and thanks for your comment!
Perfect Sunday family dinner and super delicious. The hardest part is to not cut into it right away. The resting period is important.
Hi Sandra, Thanks for your feedback and it’s so true. Don’t cut into it right away!