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 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
My roast was tough. I ended up putting it in my instant pot. I had a 2 lb. sirloin tip. Never again.
Sorry to hear that Marilyn, this recipe is usually a success for readers.
Made this tonight, best cheap roast yet. I’ve tried a few different ways to make something edible out of a Sirloin Tip, but they have all failed so far, tough, dry and tasteless, or worse. Then I found this and decided to give it a try. Amazing, it made a tender and juicy roast.
I followed the instructions and used a meat thermometer, a must have for this recipe I think. I had no burned onions, just nicely caramelized, that I used in the gravy, delicious!
So happy to hear that you enjoyed this recipe as much as we did, Bruce!
I’ve always had problems getting Sirloin Tip roasts tender however, with this method, it turned out wonderfully tender (other than the gristle that was in mine GRRR). This will now be my go to way to prepare. My roast was only a 2 pounder and once I turned the temp down to 300, it came to 145 degrees in just minutes over an hour.
I have a new oven with roast feature. Can I try this or should I stick with bake?
I’ve never tried it Donna, so can’t say for sure. You may want to consult with the book for the oven for tips. Let us know if you do try it!
WOWZA! Thank you so much for this recipe! I had a a tip roast, found your recipe and made it. PERFECT! Made a small batch of garlic mashed potatoes and steamed green beans. Ahhhhh……
Rave reviews from family! Thank you!
You’re welcome Christine!
This recipe is a KEEPER. We purchase our Beef from a local farmer so we get a variety of cuts an I hadn’t roasted a sirloin tip in a while. This recipe was phenomenal. Came out to perfection.. We sliced it very thin an made Beef on wick with it. Thank you. Look forward to trying some of your other recipes.
You’re welcome Susan! So glad you enjoy this roast!
Do you cover the roast in oven?
This is cooked uncovered the whole time to give a nice crust.
I never write reviews but felt compelled to do so. I had very low expectations of this type of roast. We treat ourselves to a prime rib roast now and then when they go on sale but this roast was AMAZING! I used diced fresh Rosemary on the roast and placed a sprig on top of the onions (added carrots too). The roast was so tender and flavorful. I served it with Yorkshire pudding but cheated on the gravy. Had to use a package as wasn’t enough drippings. Way more economical than a prime rib roast and didn’t sacrifice on taste or tenderness.
I’m so very happy to hear that Shannon! Thank you for leaving your comment.
Have to say I was a bit skeptical when I first saw this recipe. Seemed too simple to be true. Tried it with a sirloin tip roast for dinner last night and it turned out excellent! I have never had a roast turn out so tender. Cooked it medium-rare. Took longer than the recipe said, but I have a “slow” oven. I did add some liquid (some diluted beef broth) when I turned it down to 300 because the roast hadn’t produced much juice for basting. I added a bit more later on for the same reason, but you probably wouldn’t need to if you have a roast with more fat. Anyway, I will definitely be going this route in future when cooking a sirloin tip roast. Thank you!
You’re welcome! I’m happy to hear it turned out so perfectly Hally!
Perfection! After 45 years of cooking this is the best recipe I have found for a sirloin tip roast. Followed the recipe exactly. I don’t understand how some commenters didn’t like it. Very flavourful and tender. Thank you!
You’re so welcome Michi! We love this roast!
The one I have is 3 pounds, we like it just a little pink inside.
How long should I cook it ?
I’m cooking it in an enameled cast iron dutch oven.
Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. If you like a little pink, you should go for 145°F for medium. For a smaller roast, this will definitely be less than the amount listed in the recipe. 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. Enjoy
Do I have to give it a star? The roast was absolutely flavourless….and all directions were followed to a ‘T’. Makes me wonder about the validity of other recipes posted here.
A total Fail.
Oh no! I’m sorry that you didn’t enjoy the roast, and very surprised to hear this. This recipe is well loved by my family and readers, with 4.98 rating from over 150 people. What type of roast did you use?
I made this today and didn’t like it, but I don’t think it was the fault of the recipe. It was flavorful – full of flavor I didn’t like, so maybe I’m just not a roast person? I prefer fattier cuts (i.e. chuck roast.) Not at all dry – I did cut it thin against the grain, which helped with chewability. I’m going to look up some “leftover roast beef” recipes and make something richer out of this. Something soaked in gravy
(pot pie?), or maybe as a component in soup.
Simply delicious, definitely take out the smaller roast and use the thermometer after 30 minutes on 300 degrees, I only cooked my for 30-40 minutes after searing it was just under 3 lbs.
Fabulous! Perfectly moist and medium rare.
Do you add any water to the pan or just the onions? I usually add water to my roasting pan for gravy. Also, do you add any veg to the pan like potatoes or carrots?
Unlike a pot roast, this recipe is more of a dry heat so I don’t add water or veggies.
Wow! This recipe is spot on. I followed it exactly as stated and it came out PERFECT! The au jus is sooo flavorful too because of the onions. Many thanks for this wonderful recipe!
Do you roast on high without a lid?
Do you slow roast with or without a lid?
This is cooked uncovered the whole time to give a nice crust.
We didn’t eat roasts growing up and I had never made a roast until I saw a very good deal for a tip roast at my local grocery store. This was the most traight forward recipe I could find and it worked out so good! My husband loves deli roast and my kids had seconds so will definitely be making this a regular.
Would it be ok to cook this in an enameled Dutch Oven?
Yes, that should work fine. You’ll want to ensure it is uncovered.
The roast is covered, right?
It is cooked uncovered in this recipe!
I only have red onion :(
That’ll work just fine.
Sadly mine turned out so tough. I generally do not buy cheap cuts of meat for this exact reason.
Turned out perfect!