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
Perfection!
I acquired a 4 lb tip roast as part of a side of beef I purchased from a farmer. The roast came frozen in cryopac with a small slab of fat included. Would it make any difference in using that vs. olive oil to help adhere the spices? I was also contemplating the use of store bought beef tallow. Advice?
I haven’t tried it but I think as long as the spices stick it would work just fine—I think the flavor difference would be fairly minimal. Depending on the packaging, if it’s quite wet when it’s opened, I’d suggest dabbing it dry with a paper towel.
We made this ,with about a 6 lb. roast. It took about 2 hrs ,15 min after lowering temp but tasted delicious. Will definitely make thus again!
I only had a 3lb roast, but it took almost 3 hrs using this recipe. other than that it was wonderful.
Cooked exactly as directed
Very dry – no flavor – definitely looking for a different recipe
Thanks for trying our recipe, Diane. Sorry to hear this didn’t turn out as expected for you.
You must have been confused about following directions exactly. This is my #1 go to recipe for a perfectly cooked and seasoned beef sirloin tip roast. Thank you to Holly!
Hi, Does the recipe need to be adjusted at all if we have a 6 lb. roast?
Thanks,
Sherri
You might like to increase the amount of seasonings. The cooking time (at the lower temp) will need to be adjusted for a larger roast—I would suggest using a meat thermometer.
Hello can I use this method with a Too Sirloin Roast it’s 6 lbs?
This method will work with a Top Sirloin Roast, since the roast is larger, the lower cooking time will need to be increased. I would recommend a thermometer like this one.
Do you add any liquid to the roasting pan?
I do not add liquid
Do you cover the roast while cooking?
We cook this recipe uncovered.
How lo g for a 2lb roast?
It’s just me
Hi Adrianna, I would still follow the cooking instruction in step 5 and cook the desired internal temperature. I think it should take between 40-50 to get there.
Thanks
Hi Holly! I will cook a 10 pd roast for new years day. should I do the same cooking method and time? Thanks!
The method will work for a 10lb roast however you might like to double the seasonings. The cooking time at 300°F will change as the roast is much larger. I would suggest a meat thermometer like this one that will stay in the meat so you can ensure it reaches the right temp.
this method was perfect .. used a thermometer and the result was tender medium rare beef..
Holly, I’ve made many of your recipes and I’ll be making your sirloin tip roast recipe in a couple days which I’m sure will be wonderful like all of your recipes. I want to say I appreciate how you answer all of the questions your readers have. It means a lot.
Thank you so much for your kind words Karen, I’m so glad you’re here!
can you recommend how to make a pan sauce for this roast. I will be using for Christmas and would like to drizzle a sauce over it after it has been sliced.
This Rosemary Red Wine Pan Sauce pairs beautifully with beef. Merry Christmas!
Is a dark pan a must?
I find a dark pan helps it to brown well but it should work find in a dutch oven too. Let us know how it goes!
Covered or uncovered in a dutch oven?
We bake this recipe uncovered.
I usually do my roasts in the crockpot after searing it on all sides but they have been coming out dry. I want to try this recipe and am wondering if anyone has tried surrounding their roast with veggies in the oven? Normally I incorporate onion along with carrots and potatoes in the crockpot.
You can certainly roast veggies alongside this roast.
made this for dinner exactly as directions stated. cooked to medium rare. it was perfection
have leftovers fir tomorrow. I have never made this cut of beef.
Was it moist and tender? Like what would you compare it to in terms of other cuts
Do you cover the roast when it’s cooking?
T
The roast is cooked uncovered.
going to try now
can I leave out the onions?
Hi Robyn, I have only made this recipe as listed. The onions act as a rack for the roast when cooking so I don’t recommend leaving them out.
Use carrots or another vegetable as a substitute, hope this helps you!