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
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Cooking method adapted from Canada Beef – Oven Roast Know How
Followed the recipe cooked med rare – turned out perfect! Thank you!
There is a mention, at end, of covering with Al foil. Should the 50-75 minutes in oven also be covered with Al foil? Unclear. Thanks.
It should be baked uncovered to create a nice crust. Cover it with foil just while it rests. Enjoy!
my sirloin tips are always tough im going to do a,dry rub of baking soda on a 2lb roast shoukd I marinade the dry baking soda in it over night for Tender beef of not how long
If you don’t have one, I recommend a meat thermometer like this for roasts. The most important tip is to ensure it doesn’t overcook, remove it from the oven about 5°F BEFORE it is done cooking as the temperature will continue to rise as it rests.
I haven’t tried a baking soda rub with this recipe. The general rule of thumb is 1% of weight in baking soda so for a 2lb (32oz) roast, you will need about 0.32oz of baking soda, approximately 1 ¼ teaspoons. It can rest overnight and then the baking soda should be thoroughly rinsed off the roast. Be sure to pat it dry with paper towel before proceeding with the recipe. Let us know how it goes!
can u cook the sirloin tip on a few inches of beef broth during the cooking process?
No beef broth is needed for this recipe as it will steam the roast.
How would I modify this for a 2-lb roast? Shorter time at the lower temperature?
I would use a meat thermometer to ensure you are not overcooking. For medium rare, it should reach an internal temperature of 135°F. So 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. It should take approximately 20 minutes per pound to cook. I hope that helps!
I would like to add veggies, like potatoes, carrots, celery to the pot.
Should I add them when II put the roast in the oven or wait some time?
Hi Barbara, we haven’t made this with veggies in the same pot. But since the veggies won’t need as long to cook I would recommend cooking them separately.
First time roasting a sirloin tip, and it turned out great. thanks!
di d u marinade it prior
winner! made tonight was very good!
Could I just keep it at a lower temp longer instead of starting the oven higher? Is there a way to keep the oven at the same temp the entire time?
Hi Colleen, We reduce the temperature after 15 minutes because that first blast of high heat helps to sear the outside of the roast. It helps form a flavorful crust and locks in juices. Then the reduced temperature allows for even slow cooking of the roast. So for the best results we recommend following the recipe as listed.
do u cook covered in the roasting pan or uncovered.
This roast is cooked uncovered.
Followed recipe, cooked to 135 degrees and removed and tented the meat as instructed. Let rest for 20 minutes. Meat was medium rare to medium. Never had tender/juicy sirloin tip roast before, but this time it was. The key is to slice it thin! Very satisfied!
Made this today. Delicious and so easy. I took Warren’s advice and made a gravy from the onions. Just added beef broth, made a slurry with red wine and cornstarch. So good!
I’ve never cooked a sirloin tip roast I liked until I tried this recipe. Was perfect!
fat side up or down in the dark pan?
You will want to cook it with the fat side up. Thanks for clarifying, Michele.
Better to take it out earlier for medium because as it rests it could go up in internal temp right? My gang likes red – I prefer pink. But they can eat the middle and I can eat off the ends right? 😊
Hi Alyssa! I definitely recommend taking it out about 5-7° before it is at your desired temperature as it will continue to cook while resting under tented foil. In your case I would recommend 135°F for medium-rare!
Made as directed and was juicy, delishious.
Do you cook this covered or uncovered in the oven?
Anissa, we cook this roast uncovered the whole time to give a nice crust.
thank you for asking this question.
I wondered too.
I love so many of your recipes. But I have a question about this one. What if I don’t have a dark pan
Laura, it should work in a glass oven proof dish or a Dutch oven.
salt to taste?
Hi Eric, we use 1 tablespoon of kosher salt or 1¾ teaspoons of table salt. You can use more or less depending on your preference. Enjoy!
angh. 142 degrees was too warm. Left to sit, it got too done. Finding it difficult to find a good recipe to use for a sirloin tip roast.
Oh no! If you prefer yours more rare, I would take it out sooner. 135°F is for medium-rare, so I would take it our around 130-132°F. I hope this helps Renee.
how long typically does it take to cook a 2lb and wjat if u want to cook it in a,crock pot ?
This recipe has not been tested in a slow cooker.
This has been my go-to recipe for Sirloin Tip Roast for yeaers. It has worked every time. I, however, do not discard the onions. I add a little water or wine; boil it up; hit it with an immersion blender; add corn starch to thicken; and add salt and pepper to taste. This makes a great gravy to go along with the mashed potatoes I serve along side the roast.
I also use the leftovers as lunchmeat for packed lunches. thinly sliced beef with mustard and swiss cheese on home-made sourdough bread is great for a weekday lunch.
I usually get great results when I follow a recipe. This one was not successful even though I followed it as written. The meat was tough and flavorless. My poor husband choked it down and kept saying sirloin is difficult to cook. This is my first and last attempt at a sirloin tip roast. An error on my part and not the author.
How disappointing, Jenni. I’m sorry to hear that your roast didn’t turn out as tender as you had hoped. Was it still a little bit pink inside (indicating that it wasn’t overcooked)? Sirloin Tip Roasts can be a bit lean and may not have as much marbling as other cuts of beef but at the temperature indicated, it shouldn’t have been tough.