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!
Ingredients
- 1 sirloin tip roast 4-5 pounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 teaspoons kosher salt more or less to taste
- 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 75-90 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
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.
Cooking method adapted from Canada Beef – Oven Roast Know How
I made this last night for dinner and I must say it did turn out tender and meat had a lot of flavor
The instructions show some discrepancies in time. I followed them having to read in between the lines to make sense of cooking time….nonetheless, the information was quite useful. We’ll see how it turns out….can’t wait.
Thanks for the information. I see you’re passion and enjoy the way you have written the information.
Cheers and bon appetite!
For those cooking a small roast, I had success cooking a 1.4 pound sirloin tip by baking at 450 for 15 minutes, then reducing the temp. to 325 degrees and checked it every 20 minutes. It only took 45 minutes after reducing the temp. to get to 147 degrees. So, faster than I thought but it came out perfect, juicy and not tough. Thanks for this great and super easy recipe!
That is great to know, Roxy. Thanks for sharing!
My family loved this roast. Very flavorful and easy to make.
My roast is frozen. Can I start with frozen meat or should I defrost in the microwave first?
For this recipe I would recommend defrosting your roast first. Have fun cooking Joyce!
Do u take off the netting on the roast before u fook it or leave on?
If it is plastic netting then definitely Stephanie, but otherwise we remove the netting/string after it is cooked :)
450 for 15min,however, do you do slow release heat temp to 300, or quick release to 300?
Hi Robert, you will just let the oven naturally come down in temperature while the roast is still in the oven.
This is done in the oven, it sounds like you are talking about instant pot instructions
I made this last night with a 3.5lb sirloin tip roast and it was fantastic!! I cut slits in roast and inserted whole cloves of garlic and rubbed outside with Wegmanuns cracked black pepper seasoning. Came out perfectly almost like prime rib
I am doing a 3.5 lb tomorrow and like more med well, how long do u think that will take. It sounds like a great recipe! Tips for a great gravy?
You can find my favorite gravy tips here (it works with any kind of meat drippings).
It depends on how you’d like it done (I go medium-rare) but I would say 450° for 15 minutes and then 300 for about 18-20 minutes per pound (so an additional 60 minutes give or take). I would suggest using a meat thermometer and checking it early so it doesn’t overcook.
Let us know how it goes!
I lean more towards med – med well so will just cook longer…
Delicious! Served with fried mushrooms, steamed broccoli, and baked potatoes. Rubbed potatoes with oil, salted them, and stuck them in oven just before turning temp down to 300. I used an immersion blender to blend the onions with the drippings for gravy, adding a jar of 2 Tbsp flour, salt, pepper, thyme shaken with 1 C cold water until all the lumps are smooth, plus a splash of red wine, bring to a simmer, whisking, until thick.
Oh my! I may be drooling over here, that sounds so delicious!
Cooked sirloin tip roast with the oven at 450 for 15 min. then slow cooked at 300
Roast was excellent.
Do you cover the roast while cooking?
This is cooked uncovered
Do I leave the net on the roast?
You can leave it on, it helps the roast hold its shape while cooking. Remove before slicing.
How about a 13lb sirloin roast? I have a large family for Christmas
Hi Rick, Cook time will depend on how thick your roast is and how cold it is when going into the oven. You will want to make sure the internal temperature reaches 145°F before serving which may take 3.5-4 hours for a roast that size!
This is a fantastic recipe. I usually wreck all my Sunday dinner roasts by overcooking them. My family very kindly would eat without complaints and sometimes even compliment me! I decided to give this recipe a try because most of my family prefer medium rare meat. It turned out absolutely perfect! I’ve used it a couple of times to make sure it wasn’t a fluke and it turns out perfect every time. Thanks so much for this really simple recipe. The compliments now are almost embarrassing.
I followed the recipe exactly and it was the best roast I’ve ever made! My husband has requested it again this week.
So happy to hear that Laura!
So I’m making it again tonight but have a much smaller roast this time (2.5lbs)…how long should I cook it? An hour, maybe?
I would check it at an hour to see what the internal temperature is and go from there Laura! (135°F for medium-rare, 145°F for medium)
Gonna try this tonight Holly. Thanks for taking the time to test this out for us all!! I don’t have a thermometer so I’m gonna pull it out around 60. Yours looks delish and I know it’s gonna be great!
You are welcome Heidi! Enjoy your roast tonight :)
I’m trying to figure out is this roast being cooked with foil on it the whole time; or is foil only place when it comes out of oven?
Just when it comes out of the oven while it rests. It is roasted uncovered.
This was good, but you have to keep an eye on the temperature. My roast reach 150 after only 60 minutes.
Thanks for sharing Julie. I know this will be helpful for others!
Do you cover with a lid?
No cover for this recipe Kim. Enjoy!
all I’m trying to do is get the recipe!!
Hi William, you can scroll to the bottom of the page for the recipe or there is a jump to recipe button right at the top to take you there! Hope that helps!
The pictures included with this blog look like a rare beef to me. Do you call that medium?
No offense meant and I’m just trying to learn. I wouldn’t eat meat that color.
Hi Larry, yes, that would be considered a medium cook. You might prefer medium well!
me, too!!!
I don’t understand recipes that tell you what temp a medium rare roast should be, then tell you to remove it from the oven before it reaches that temp. Just tell us the temp the roast should be when removed from the oven. As in, remove when the thermometer reads 142-degrees for a rested medium roast. I see this direction in so many meat recipes and it just sows confusion.
This recipe couldn’t be written any more clear as is. Thanks to the Writer for sharing!
I appreciate this recipe for a tougher cut meat.
So glad you enjoyed it Marianne!
The recipe writer knows that the meat will raise in temperature after it comes out of the oven with residual heat. So, they kindly let you know that you should remove the roast from the oven BEFORE it reaches the desired temp. They don’t want you having an overcooked roast :)
Nutrition information would be great! Thank you
Nutrition information is located just below each recipe
I love it when the nutrition info is included in recipes for those who are counting numbers for what ever reason. However, I noticed you didn’t include a serving size, it is my understanding that those numbers are based on a certain serving weight. Could you possibly update this, or just fire it off in an email? Thank you very much>
Hi Joe, thank you for your feedback! We’re definitely working on including serving sizes in our upcoming recipes. The nutritional information for this recipe is for ⅛th of the roast. This is an approximation as it can vary in shape and weight.