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 can come 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Cooking method adapted from Canada Beef – Oven Roast Know How
I had a 2 lb roast and it came out perfect! I was a little concerned because my son who loves to cook did a prime rib at Christmas that was awesome, of course $$$ so I really was pleased how well this turned out! Love your recipes. Best regards from Elliot Lake!
Turned out great, family loved it!!!
Used Montreal Steak Rub for the spices and then followed your instructions.
Was awesome with scalloped potatoes and salad
Should the sirloin tip roast be on the middle rack or top oven rack?
Hi Susie, we would use the middle rack for roasting this sirloin tip. Enjoy!
When I bought a 2 1/2 pound sirloin tip, I didn’t realize it was a tough cut of beef – though the CDN 15.00 price tag should have been a clue! However, using this roasting method really worked and the roast was tender and juicy. I used a very different rub made up of black pepper, dried oregano, dried Italian herbs, turmeric, cumin, garlic powder, onion powder and salt and really packed rubbed it in.
The only comment I’d make is on the timing. I thought that after the 15 minutes on high, the roast would be done in about another 45 min – at least according to a review I read below – but it actually took around 90 minutes more, until the thermometer hit 135 and my guests had to wait. One reason is that despite thawing the beef for 2 days in the fridge and then having it out for 5 hours before roasting, the inner temperature was still around freezing when it went in the oven. That core took a long time to heat up.
So happy this recipe worked so well for you, Melissa! Definitely want to make sure that the tenderloin is fully defrosted before cooking in order to match our recommended cooking times.
PERFECT
Excellent. I used a three pound and adjusted time. Making your beef barley soup today.
Very disappointing… I followed the recipe to a T and the meat (organic Australian Angus tip sirloin) came out tough and dry…
I am so sorry that happened, Helene. This recipe usually produces great results for readers. Was your roast 4-5 lbs? You will need to adjust the cooking time if cooking a different size of roast.
This was the best sirloin tip roast I have ever cooked. The herbs gave it a savory taste and the meat was very tender. I actually cooked two 3-lb roasts because we had company, and I put a thermometer into each roast. I did not use the onions as I have an excellent rack in my roasting pan and I like having a crispy crust on all sides of the roast (I’m not sure there would be a crust on the bottom if it rested on the onions). Other than that I followed the directions exactly and took the roasts out when they reached 140 degrees. I let them sit for 30 minutes and they were perfect! The middle slices were red (as I like it) and the outside slices were a little more pink for those who don’t like their meat quite as rare. I will use this recipe again as my go-to for Sirloin Tip Roasts.
So happy you enjoyed it, Betsy! Cooking it on a roasting rack for the perfect crust is a great idea.
Super easy and tasty!
I had a tiny little sirloin tip roast (just under 1lb.) I followed the recipe as written – first 15 min. at 450F then approximately 35-40 minutes at 300F and let it rest as suggested. It was cooked perfectly (tender, juicy and pink in the middle) and the pan juices were all I needed to drizzle on my sliced beef but they would have made a flavourful gravy too.
How many ways can you say perfect! Cooked squash in the oven beside it and yumola so juicy…cooked my 2 lb roast in a cast iron pan and followed your receipy to a “T”…..Thanks
This may be a stupid question, but when roasting do I cover with a lid or foil? Or do I cook the entire time uncovered?
We cook this roast uncovered the whole time to give a nice crust.
Not a stupid question. I was looking for the answer so thanks!
I followed the recipe exactly. I took it out, and let it rest, and it was leaving. I went to carve it after 20 minutes of resting and it was Bloody. I used a meat thermometer, a new meat thermometer. Not an old piece of junk. I wasted a whole piece of meat. I had to put it back in the oven to cook it, I’m sure it will be dry. Good thing I’m not serving it to guests
How disappointing for you LB, if your thermometer reached 135°F, the meat should be cooked to medium rare (this is the correct temperature as I learned at our local culinary school and indicated by beef producers sites as well as other reputable sources like Food Network. At this temperature, the beef should be cooked on the outside with a red (not pink) center.
Once rested, beef should not be bloody, although it should be juicy. If you used a new thermometer and found the beef to be underdone, all I can think of is that perhaps the thermometer wasn’t deep enough into the center of the meat to get an accurate reading. If the meat was cooked to your liking (medium rare) but still leaking juices, it may have needed a little bit more rest time. Hopefully, after you put it back in the oven for a little bit, it came out perfectly!
The FDA has information regarding the placement of the thermometer in meat here. I hope that helps!
I used your recipe with a 2 lb. 10 oz. sirloin tip roast. Had to adjust temps higher for my aging oven. Delicious. We both loved the seasonings you use as well. Made a Yorkshire Pudding as a side with green beans . Thank you.
Kelly from Canada
I was just wondering why you recommended using a dark pan. I was going to use my dutch oven and was wondering if that would work as well.
I find a dark pan helps it to brown well but it should work find in a dutch oven too. Let us know how it goes!