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
Cooking covered or not?
We cook this roast uncovered the whole time to give a nice crust.
Trying this for the first time! Curious, why do we need to take it out 45 minutes prior to cooking? And is it okay if it’s not out that long? Thanks!
Removing it 45 minutes before cooking allows it to warm up closer to room temperature, which helps it to cook more evenly and will produce better final result.
Turned out excellent! I had a 3.57lb sirloin tip. After the 15 min oven sear, it took about an hour and 15 min to get to just over 135 deg. Next time I’ll check it 10 min sooner, I like it a little darker pink, this was just barely pink after the rest period. But it was till moist and delicious!
I followed this recipe exactly and my roast had absolutely ZERO flavor and was tough and chewy.
Oh no, that is the worst! I am sorry that happened for you, Lala. For best results we recommend using a meat thermometer like this one so you can monitor the temperature. This will help ensure it reaches the perfect temperature to be tender and juicy.
Holly, you can’t possibly be a one-woman show. You would have to have 36 hours in a day to present all these scrumptious recipes and answer all questions so generously.
One thing I wish to suggest with the sirloin tip roast is that certainly any food may turn out tasteless no matter how good the recipe. Not all beef is raised the same way, and so much of our food now is, of a low quality to start with – profit over quality.
Thank you for this recipe. I was just reading all the comments because I’m going to make this roast on Sunday & will def. use your method, so wish me luck. 🥰
That is so sweet of you, Jenny! Holly does have wonderful team surrounding her to make it all happen ❤️
I hope this recipe turns out great for you.
I don’t have a dark pan…. I only have glass. I have clear pyrex or solid glass you can’t see through what do I use?
It will work just fine in a glass dish. The dark pan helps with browning and I find makes a bit of a richer gravy if you’re using the drippings, but both work well. Enjoy!
Wow this recipe really works! I struggle to cook a good roast and this was so tender, unreal., thank you very much.
I just wanted to point out that searing does not in fact seal in the juices; that’s an all-too-common myth. What it does is add the delicious flavour of caramelized meat. You can find online discussions on this and experiments proving it if you care.
This recipe is a good one. If you want to substitute fresh garlic for the garlic powder, I’d recommend shoving garlic slices into deep slits in the meat, because if you leave it out exposed to the oven air it’ll burn and taste nasty.
Great recipe, we have used twice on two different roast. Came out perfect both times!
Simple but great! comes out perfect everytime
Simply put it’s great!!
We are ready for another dinner with
friends to let them know about our family recipe!!!
Joking..
This was perfect.. I am not used to cooking roasts with little fat.. the roast was tender, full of flavour and my family enjoyed it immensely.. Thank you for sharing your recipes..
covered or uncovered? one reply said cover at 300 degree. another said no cover at all???
We cook this roast uncovered the whole time to give a nice crust.
Can we keep the onions and eat them?
Definitely, enjoy!
What pan would you recommend? Can I use a Dutch oven for a 3.5 lb roast?
Yes, a Dutch oven can be used.
Take out well before 5-7 degrees before done, I took mine out at 125 and went up past 140 resting.
Hi Holly,
I don’t ever have much luck when cooking a roast beef. always seems to comes out tough.
I have a 2 lb (.923 kg) AA Sirloin Tip Roast, so based on your recipie would you say I’d cook it for 15 min at 450 then reduce to 300, for say 45min??
I don’t have a meet thermometer but I’m aiming for a medium cook.
Thanks,
Liz
Hi Liz! I’d recommend using a meat thermometer like this one so you can monitor the temperature. Let us know how it goes!
Delicious!!! We sliced it on a meat slicer & everyone raved about it! I’d make it every week if I could
Covered or un- covered?
Uncovered at 450 then covered at 300?
We bake this recipe uncovered.
I’m making this right now and haven’t tasted it yet, but I can’t believe how amazing it smells!!!
I know, right?! Maybe 5 minutes after putting it in the oven my house smelled AMAZING! It’s got about 30 minutes left to cook (and then 20 resting) and we can’t wait to try it!
What would you recommend for cook time for a 3.5lb roast?
Hi Eva, I would roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. Depending on how you prefer your roast (rare, medium rare, well done), it should take anywhere between 60-90 minutes at 300°F.
Can you explain the point of the onions? Is it to make the drippings taste good?
The onions act as a rack for the roast when cooking, as well as add flavor! I hope that helps.
What can I substitute for the onions?
Hi Andrea, I have only made this recipe as listed but you could try replacing them with another vegetable like carrots or celery. Slice them into thick portions to elevate the roast while cooking.