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
I really love this recipe. I’m wondering- could you cook this in the air fryer? I know this cut is usually kinda tough. Usually cooked slow and low…thoughts? Ok
I haven’t tried it but do think it would work depending on your AF (and if the roast fits). On mine I can turn it down nice and low. Let us know how it works out for you if you try it!
I am planning to make this tonight. My roast is only 3 lbs though, so wondering if I should adjust the temp down, to allow it to cook longer?
I would leave the temperature as directed as this is what produces a beautiful crust. Keep an eye on it using a thermometer as your roast will cook quciker.
Yummy perfection!!
This was the easiest and most delicious roast I’ve made! It was perfectly even cooked, moist, and delectable. I would do this again without hesitation or any changes to this recipe! Thank you!
Do you put a lid on while cooking?
This is cooked uncovered.
Does it make a difference where in the oven I cook this roast? Bottom rack vs middle rack? Which do you typically do? My son and I are having this debate.
I personally cook this on the middle rack to get the heat more even around the meat.
HOLY SHIT!!!!! this worked!! I have never roasted meat right, ever! This was spot on. Happy guy.
We just enjoyed this wonderful roast! The only addition I made was to add a can of beef broth about halfway through the baking. The sauce is amazing! Already looking forward to making this again! Thank you Holly!
Yum, great addition Marcinda! Thanks for sharing :)
Plan to make this for New Year’s Eve. Question: Can I use a table top roaster oven (like a turkey roaster) instead of using my stove’s oven? Will it still turn out just as delicious if cooked in it? I don’t want to risk ruining the roast. I know my turkeys always come out perfect when I use my roaster, so was wondering if a beef roast would as well. Thanks.
I haven’t tried it but would be worried you wouldn’t get the same nice crust as you would in the oven. If this is your New Year’s dinner, I would suggest using the oven and maybe testing the roaster when you’re not enjoying a special occasion just to be sure. Let us know how it works out for you!
Agree, I don’t want to risk NYE dinner with the roaster. Will try another time using the roaster for sure and will let you know. Tonight, I’ll use the oven to be safe. I do have some questions though…what rack position in the oven is best for this roast? Bottom or middle? And, my roast is only about 2 inches thick (top to bottom) and about 6 x 9 inches width and length. I assume that will mean a lesser cooking time. If so, will the roast still be tender if it is in the oven for significantly less time? I’m worried that it won’t be tender because it will be done cooking too quickly because of it’s thinness. That’s all my grocery had to pick from. Nothing thicker.
UPDATE: So, I went ahead and made the roast in my stove oven. I cooked it on the bottom oven rack until it read the correct internal temperature via my digital in-oven thermometer. I was worried when the thermometer reached the “done” temperature only 30 minutes after lowering the temperature to 300. Was it really done so soon? Would it be tender? With fingers crossed, I served the roast after letting it rest the appropriate time. It was spectacular! Like eating prime rib! Absolutely delicious and received rave reviews! I will definitely make this recipe again. Thank you for creating this recipe and sharing it with us! Hope you had a Happy New Year’s Eve!
Yay Christina!! I’m so glad this was a big success for you! Happy New Year.
Oh my goodness! This was so delicious! Followed the recipe exactly as stated. Just enjoyed some delicious leftovers tonight. Definitely a keeper. Thank you!
Is it feasible to season/marinade this roast 12-24 hours prior to starting the roasting?
This can be seasoned/marinated ahead of time if desired.
Hi Holly,
Do I need to put the roast on top of a rack to cook? Or the onions will do the job of the rack?
The onions act as a rack in this recipe.
Hi Holly,
I’m making this for Christmas dinner. I was wondering, can I use a cast iron to cook the roast in the oven?
Thank you!
That should work just fine.
Could I do this in a crockpot?
While a roast can be cooked in the slow cooker, the results will not be the same as it won’t produce a nice crust as in this recipe. I would suggest finding a recipe that is designed for the slow cooker too get the best results.
Hi Holly,
I love your website and your recipes are great. But I had a little problem with this one. My roast came out well done and I even cooked it 10 minutes less than recommended. When switching from 450 degrees to 300, do you take the roast out until the oven has cooled down to 300? I left mine in, so actually it was still cooking at a high temp for a while. Thought maybe your recipe allowed for this. Thanks!
Oh no Ronni, that’s disappointing! I do not remove the roast as the oven cools down.
Did you use a thermometer? The shape of the roast could have an effect on cook time as well (a longer thinner roast will cook quicker than a thicker rounder roast even if they weigh the same). I would suggest a thermometer if you don’t have one, you can get them on Amazon fairly inexpensive and they’ll ensure meat is cooked to the right temperature. I hope that helps!
I actually have a thermometer like the ones you suggested. I used it to check on the roast near the end (that’s where the 10 minutes less time came in. When I checked it the internal temp was 175 degrees so I knew I was in trouble. I think my roast was on the thinner side which probably made the difference. I think I need to get one of the thermometers that can stay in the meat while it cooks… and a thicker roast! :-)
perfectly done – I tried this cooking method tonight and the roast was perfect. Everyone raved about the roast. This will be my go-to roast recipe from now on! I added a little water in the pan so the onions would not burn. I removed the onions before making gravy. The gravy was absolutely delicious with that bit of onion flavour. I want to make roast every night now :)
Seriously, I have made this recipe 4 times during the past 5 weeks. It is full proof, juicy and impressive, prepared with minimal ingredients. Thank you!
This is a fail safe recipe. The roast is so tender and tasty. Perfection!!
After over 45 years of cooking I pretty much had given up on roasts – I’ll occasionally make a crockpot pot roast but was tired of dry, tough meat. After at least a 10 year hiatus I really wanted a good slice of roast beef and tonight I had it! We just finished having our fill of a VERY tender, juicy and tasty roast beef dinner and we ALL thank you for a perfect recipe! I used Montreal Steak Seasoning on a 5 lb. roast and had total cook time of 2 hours with 20 minute rest time and it was perfectly medium rare on the ends and rare in the middle, just like we like it! I added a can of beef broth to the drippings and now have some tasty au jus for leftovers. Looking forward to French Dip and Philly Cheesesteak sandwiches later this week! Thank you so much!
So glad you liked it, Sharon! :)
I read your reply to the recipe for your roast and what I’d like to know is …was this made in a toaster oven? I like my meat rare and your reply was just what I was looking for. Thanks
Do you rotate the roast and if so how often
The roast is not rotated.
Thanks. Trying it out today