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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Cooking method adapted from Canada Beef – Oven Roast Know How
I’ve made this twice now with great success. The roasts were flavourful and so easy. Some recipes encourage browning on the stove-top first, but this recipe does it all in the oven. One pan clean-up. The onions under the roast were amazing and added so much to the gravy. Great recipe, thank you!
This recipe was a lifesaver! Last minute decision on how to prepare the roast and by following this recipe I look like an amazing chef!! Huge success and so delicious too.
Best roast I ever made! The pureed onion sauce was so delicious that I saved the remainder to use with other dishes. Thank you
This recipe is so easy. Perfect every time! Just make sure to check your meat temperature after 35 minutes if sirloin is 3 pounds or under.
will try
Do you cover the roast when you turn the temperature down to 300 or is it not covered at all?
We cook this roast uncovered the whole time to give a nice crust.
Do you cover the roasting pan?
We cook this roast uncovered the whole time to give a nice crust.
I made this roast last night. It was PERFECT. JUICY, tender and a wonderful simplistic flavour. I just put garlic powder cracked pepper and a touch of salt in shaker and sprinkled it all over the roast I had rubbed with the olive oil. The onions I had placed under the roast I added to my gravy and used an immersion blender to make a lovely tasting gravy. WOW my hubby asked how I made such delicious gravy. Thank you so much for all the help you gave me with this roast I really appreciate it!
That sounds wonderful Anne! I am so glad you enjoyed this roast recipe!
I’m going to make this tonight for dinner, but my roast is only 1.3 pounds. I fear that if I cook it at 450 for 15 minutes and then at 300 for another 30 minutes, it will be overdone. I certainly plan to use a meat thermometer. Any ideas about how to cook this small roast?
I haven’t tried it with a roast that size so a thermometer is definitely your best bet! Let us know how it goes!