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.

Sirloin Oven Roast not sliced

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!

Sirloin Oven Roast in baking dish

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.

  1. Preheat oven to 450°F.
  2. Allow a 4 or 5 lb roast to sit at room temperature for a good hour.
  3. Rub the olive oil and seasonings onto the meat and set aside.
  4. 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!
  5. 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!

Sirloin Oven Roast with herbs

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.

Sirloin Oven Roast sliced up close

More Delicious Roast Recipes

up close picture of oven roast sirloin
4.96 from 360 votes↑ Click stars to rate now!
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Perfect Sirloin Tip Roast

This sirloin tip roast recipe is one of our favorites! It can be prepped, roasted, and served in no time at all!
Prep Time 10 minutes
Cook Time 2 hours
Resting time 15 minutes
Total Time 2 hours 10 minutes
Servings 8 servings


  • 1 sirloin tip roast 4-5 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh cracked pepper
  • salt
  • 1 teaspoon dried rosemary
  • 1 onion


  • 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.


Leftovers can be kept in a covered container in the fridge for up to 3-4 days. 
4.96 from 360 votes

Nutrition Information

Calories: 294 | Carbohydrates: 1g | Protein: 52g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 140mg | Sodium: 114mg | Potassium: 929mg | Vitamin C: 1mg | Calcium: 14mg | Iron: 1.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course
Cuisine American

Cooking method adapted from Canada Beef – Oven Roast Know How

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. THANK YOU for this amazing recipe! My husband is Welsh and we returned from a vacation to Wales late last week so I got the brilliant idea to make him a proper Sunday “lunch” today. Bought a 3.5 lb Sirloin Tip Roast, brought it to room temp (about 2 hours) and followed your directions for prep and the 450 degree cooking followed by the 300 degree cooking. After about 30 mins at 300 degrees I raised the temp to 325 (because I was worried about timing) and cooked it for a total of 90 minutes after the initial 450 degree cooking (15 mins at 450, 30 minutes at 300, then 60 minutes at 325). The temp after I took it out of the oven read 148 so I was concerned I overcooked it but tented it with aluminum foil for about 25 – 30 mins while I cooked the rest of the food. It was ridiculously tender and delicious! Served it with green beans, mashed potatoes, brown gravy and Yorkshire pudding. Thank you for this amazing recipe!5 stars

  2. I made this last night with a 2 lb Sirloin Tip Roast and I’m not sure what I did wrong but my roast was so tough. Rubbed with olive oil and spices and cooked on onions. Uncovered. I cooked it exactly to 135 internal temp and let rest 20 min in foil. Any ideas? And also how to use leftover tough beef? (the gravy was really good btw).

    1. How disappointing. 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 overcooked.

      As for the leftover tough beef, it can be used for dishes like slow cooked stews where the meat is shredded or cut into small pieces or cut small and used in beef barley soup. I’m glad to hear that your gravy was good though!

      1. Exact same thing happen to me and my 2lb. Cooked to 130 and inside was perfect pink but still so dry. Only took 45 min to get to that temp so I think if I could do it again I’d cook not at 300 but at 200 for double the time..

  3. So easy! We used a cast iron skillet which we placed on the stovetop afterward, added 3 cups of beef broth and some cornstarch to the drippings and onions and made an AMAZING gravy!5 stars

    1. Hi Kristine, 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.

  4. I’ve made this twice now with great success. The roasts were flavourful and so easy. Some recipes encourage browning on the stove-top first, but this recipe does it all in the oven. One pan clean-up. The onions under the roast were amazing and added so much to the gravy. Great recipe, thank you!5 stars

  5. This recipe was a lifesaver! Last minute decision on how to prepare the roast and by following this recipe I look like an amazing chef!! Huge success and so delicious too.5 stars

  6. Best roast I ever made! The pureed onion sauce was so delicious that I saved the remainder to use with other dishes. Thank you

      1. I just blend the onions with the drippings in the pan after cooking. It’s delicious Nancy!

  7. This recipe is so easy. Perfect every time! Just make sure to check your meat temperature after 35 minutes if sirloin is 3 pounds or under.5 stars

    1. If the roast is 3 lbs or under, do you still bake it at 450 degrees for 15 minutes and then cook it at 300 degrees until the correct temperature is reached, or do you reduce the first 15 minutes?

      1. I would still roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature Emmie.

  8. I made this roast last night. It was PERFECT. JUICY, tender and a wonderful simplistic flavour. I just put garlic powder cracked pepper and a touch of salt in shaker and sprinkled it all over the roast I had rubbed with the olive oil. The onions I had placed under the roast I added to my gravy and used an immersion blender to make a lovely tasting gravy. WOW my hubby asked how I made such delicious gravy. Thank you so much for all the help you gave me with this roast I really appreciate it!

  9. I’m going to make this tonight for dinner, but my roast is only 1.3 pounds. I fear that if I cook it at 450 for 15 minutes and then at 300 for another 30 minutes, it will be overdone. I certainly plan to use a meat thermometer. Any ideas about how to cook this small roast?

    1. I haven’t tried it with a roast that size so a thermometer is definitely your best bet! Let us know how it goes!