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
Turned out nice again.
Hello Holly,
I plan on making a roast on Sunday. I was wondering if I can cook small potatoes around it at the same time. Roast is 3 3\4 lbs
Thanks in advance.
I can’t see any reason this wouldn’t work (onions might burn but potatoes should be just fine).
Roast turned out great! Cooked it to 130F temp went to 145F during 20 min rest. Potatoes slightly undercooked, next time I will cut them in half. They were small 1 to 2″ in diameter.
Thank you.
Hi do you cover the roast when you put it in ?
This is cooked uncovered Jenny. Enjoy!
This was perfect! Thanks for the recipe and tips!
I made your perfect sirloin tip roast. It was perfect for me but most of my family eats it more medium well. So how would I make this to complement different peoples preference?
Hi Jeanne, using a meat thermometer you could check the roast and remove it from the oven when it reaches your desired doneness.
This was fantastic!!! I took it out at 137 and after resting it had cooked further to 144 degrees. Perfectly medium rare. Used the juices as au jus over masked potatoes and served with sautéed asparagus with a touch of balsamic glaze and a sprinkle of fresh parmesan. Thank you so much.
trying a new recipe
I’ve been afraid of roast recipes because they’ve come out dry and/or tough for me in the past. I followed this recipe (with a 4 lb round tip roast), took it out at around 135 degrees and let rest for 20 minutes. It was perfect! I thought I was eating prime rib, it was so tender and juicy. You can play with the seasoning for the rub, but if you follow the cooking instructions, you can’t go wrong. Thank you for this recipe, definitely a keeper!
So happy to hear this J.J. So many delicious roasts in your future!
Do I add water to the pan?
I do not add water to the pan.
The onions will burn!? Or the meat will burn?
The onions will burn if they aren’t covered by the roast.
I have a cast iron roaster I often use for roast beef. Would you cover this to cook?
A cast-iron roasted would work well for this recipe Jaime. I would follow the recipe as written, tenting it with foil only after removing from the oven.
Tried the sirloin tip roast and it was very good even though we slightly overcooked it.
Dear Holly, after trying a few of your recipes and enjoying the results, I decided to follow you. Am not quite sure what that means as I am still learning thru my kids the ins and puts of texting. So today I am trying this recipe and have to tell you my little home smells wonderful!! My husband is so looking forward to dinner. Thank you another hit and making me look good too
So happy you both enjoyed it Jacqueline!
Can you use a disposable roast pan?
I haven’t tried this in a disposable roasting pan. Disposable roasting pans don’t always conduct heat as well as a regular pan so this can increase cook time. If you do use a disposable pan, I would suggest you put the disposable roaster on a large baking sheet if you have one (and allow for extra time if possible). You’ll want to use a meat thermometer to ensure the temperature is right.
Let us know how it goes!
Love this recipe. I found I don’t get much drippings for gravy. Would it effect the cooking if I did it covered? I love how it turns out, so I don’t want to mess with that
If this were covered, it could affect the way it browns so you may not get the same crust on the roast that way.
Does it have to be a dark pan? All I have is a glass casserole dish.
It will work just fine in a casserole dish. The dark pan helps with browning and I find makes a bit of a richer gravy if you’re using the drippings. Enjoy!
great site
I really enjoyed this recipe. The roast was delicious and tender! I love recipes that use common ingredients most people already have. I’d highly recommend it. Thank you for sharing Holly!
perfection, was just as tender as my prime rib
Can you add veggies in the same pan at some point or would they need to be made separate?
Hi Melissa, 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.