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Get It Now- Why You’ll Love My Sirloin Tip Roast Recipe
- Ingredients & Substitutions
- How To Cook A Sirloin Tip Roast
- Cooking Time Chart
- My Tips For Best Results
- Storage And Reheating
- What To Serve With Sirloin Tip Roast
- More Easy Roast Recipes
- My Tools For This Recipe
- Sirloin Tip Roast (Easy & Tender!) Recipe card
- Recipe Reviews
Once you try this easy, savory, herb-crusted beef sirloin tip roast recipe, you’ll want to make it again and again! Unlike many other holiday cuts I admittedly love so much (I’m looking at you, boneless leg of lamb, roasted beef tenderloin, and filet mignon!), this one is budget friendly — but still packed with flavor.
Why You’ll Love My Sirloin Tip Roast Recipe
- Tender and juicy with a crust – This cut can be tough if you don’t prepare it properly. My method includes a quick sear for a perfect crust, followed by low-and-slow cooking to make the meat so tender. Love. It.
- Herby and garlicky without the fuss – This recipe is packed with savory flavor! You’ll taste lots of garlic and herbs, yet all you need are pantry ingredients (and the roast itself, of course).
- Quick and easy prep – It only takes 10 minutes of hands-on time, so you can make your side dishes while you have your sirloin tip roast in the oven.
- Perfect for holidays – This is one of the best inexpensive cuts for a holiday meal on a budget. Plus, it makes delicious leftovers for sandwiches the next day!
Ingredients & Substitutions
This section explains how to choose the ingredients for this beef sirloin tip roast, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Sirloin Tip Roast – This cut, also called a round tip roast, is cut from the hindquarters of the cow. Even though it’s a tougher cut of beef, sirloin tip roast recipes become tender, mouthwatering masterpieces when roasted slowly at lower temperatures. Choose a roast with a uniform shape and some marbling. The best place to get it is the butcher shop, but grocery stores may also have it. Don’t confuse the roast with sirloin tip steaks, which is the roast in sliced form. If you can’t find it, a rump roast is another budget cut of beef you can make.
- Olive Oil – Oil adds flavor, helps the seasonings stick, and I also using it for searing to get that browned crust. Feel free to use any cooking oil you like.
- Dried Herbs & Spices – This recipe for sirloin tip roast is simple, simple, simple… no need to fuss with fresh garlic or fresh herbs. Instead, I used garlic powder, onion powder, dried rosemary, dried thyme, and dried oregano that I already had on hand. You can also substitute Italian seasoning instead of the individual dried herbs.
- Sea Salt & Black Pepper
How To Cook A Sirloin Tip Roast
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Tie the roast. After refrigerating unwrapped overnight (optional – see tips below for details), tie the roast together at 1-inch intervals with kitchen twine.
- Mix the spices. In a small bowl, combine the garlic powder, onion powder, salt, pepper, and dried herbs.
- Season. Cover the roast with olive oil, then rub the seasoning mixture into the meat on all sides. Rest to come to room temperature, then preheat the oven.
- Sear. Heat more oil in a large cast iron skillet over medium-high heat. Sear the sirloin tip roast on all four sides, until browned.
- Roast. Transfer the meat to a roasting pan with a wire rack and bake to your desired doneness. (See my handy chart for roasting times and temperatures below!)
- Rest. Take the roast out of the oven, transfer to a cutting board, and tent loosely with foil. Rest before slicing.
- Serve. Slice the meat against the grain to serve. If you like, you can serve the roast with juices (au jus) from the bottom of the roasting pan.
Cooking Time Chart
I recommend using a probe thermometer (it will beep when the right temperature is reached) for a perfect sirloin tip roast every time. In case you don’t have one, I made this handy time chart for you. (If you do have one, just go by the target internal temperature!)
Desired Doneness | Searing Time (Cast Iron) | Roasting Time Per Lb (At 300°F) | Roasting Time For 3 Lb Roast (At 300°F) | Target Internal Temperature Before Resting |
---|---|---|---|---|
Rare | 3 minutes per side, on all 4 sides | 10-13 minutes | 30-40 minutes | 115°F |
Medium Rare | 3 minutes per side, on all 4 sides | 13-17 minutes | 40-50 minutes | 125°F |
Medium | 3 minutes per side, on all 4 sides | 17-20 minutes | 50-60 minutes | 135°F |
Medium Well | 3 minutes per side, on all 4 sides | 20-23 minutes | 60-70 minutes | 145°F |
Note: The guidelines above are the temperature that the roast should be when you take it out of the oven, before resting. The internal temperature will rise an additional 10 degrees F while resting.
My Tips For Best Results
- Dry out the surface before cooking. Pat the roast dry with paper towels and leave it uncovered in the refrigerator overnight if possible. This firms up and dries the outside of the roast, allowing it to get a better sear. It will still be juicy inside after you cook it!
- Tie the roast tightly. Tying the roast with twine prevents it from spreading during cooking. This not only makes it look more appealing, but also helps it cook more evenly.
- Test with a thermometer. Cook time can vary based on your oven, the shape of your roast, and even the pan you use. A probe thermometer is the best, easiest way to be certain of the right doneness, but a regular meat thermometer also works if you use the time chart above.
- Resting is a must. Like all roasts and steaks, resting the sirloin tip roast after cooking allows the juices to redistribute inside the meat and keeps it tender. Don’t skip it!
- Slice against the grain. This breaks up the muscle fibers, so each bite is tender as can be.
Storage And Reheating
- Store: Keep leftovers in a covered container in the fridge up to 4 days.
- Reheat: Slices are best reheated in a skillet with a little beef broth to rehydrate them. You can also reheat a whole unsliced sirloin tip roast in the oven, using the same method I use for reheating beef tenderloin. Personally, I prefer to use the leftovers to make vegetable beef soup or a sandwich on grain-free bread.
- Freeze: Place slices between sheets of parchment paper in a zip lock bag and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Sirloin Tip Roast
Hearty roasts call for plenty of side dishes! Here are some of my favorites to serve with this main dish:
- Veggies – I like to balance the rich main dish with some roasted brussels sprouts, roasted cauliflower, or root vegetables on the side. When I’m feeling fancy, I pair this roast with my broccoli rabe recipe, or serve buttery sauteed mushrooms over the slices.
- Potatoes – Classic oven roasted potatoes or creamy mashed sweet potatoes are perfect to round out your holiday meal. I usually make one of these, since they are easy crowd pleasers. For lighter alternatives, try roasted turnips (they are similar in texture and flavor to roasted potatoes), air fryer jicama fries or my mashed cauliflower (shown above).
- Salads – Crisp and crunchy salads like carrot salad, sweet kale salad, or a simple spring mix salad pair well with a sirloin tip roast.
More Easy Roast Recipes
There are so many different cuts you can use to cook a roast, whether it’s the holidays or simply a dinner night in. Here are some others you might like:
My Tools For This Recipe
- Kitchen Twine – Use this food grade twine to tie the roast. Available at Amazon or Target.
- Large Cast Iron Skillet – For getting that golden brown sear. Find my favorite one at Amazon or Target.
- Roasting Pan With Rack – This nonstick pan fits roasts, turkeys, and more! Get it at Amazon or Target.
- Meat Thermometer – Essential for making sure meats cook correctly and don’t overcook. A probe thermometer is ideal, but a regular one will work.
Sirloin Tip Roast (Easy & Tender!)
This beef sirloin tip roast recipe uses olive oil, herbs, spices, and an easy method to transform a budget cut into a rich, tender meal.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pat the sirloin tip roast dry with paper towels.
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If you have time, place it onto a sheet pan and refrigerate, uncovered, overnight. (This will help form a nice crust when searing, but you can skip this step if you didn’t plan ahead.)
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When ready to cook, remove the roast from the fridge and pat dry again if needed. Tie kitchen twine around the roast at 1-inch intervals. (This will help it keep its shape while roasting.)
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Rub the roast all over with 1 tablespoon of olive oil.
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In a small bowl, combine garlic powder, onion powder, salt, pepper, and dried herbs. Rub the spice mixture all over the meat. Let the meat rest for 1 hour to come to room temperature.
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Preheat the oven to 300 degrees F (121 degrees C).
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Heat the remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the roast and sear on all 4 sides, about 3 minutes per side, until browned.
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Transfer the sirloin tip roast to a roasting pan.
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Bake the sirloin tip roast in the oven, until it reaches 115 degrees F for rare (30-40 minutes), 125 degrees F for medium rare (40-50 minutes), 135 degrees F for medium (50-60 minutes), or 145 degrees F for medium well (60-70 minutes).
Note: Cook times are for a 3-pound roast. See the chart in the post above for cook times per pound if your roast is smaller or larger. Also, cook time will be different if you didn't let the roast come to room temperature (in step 5 above) or sear on all 4 sides before roasting.
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Remove from the oven, transfer to a cutting board, cover loosely with aluminum foil, and rest for about 15 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.
Did You Like It?
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Recipe Notes
Serving size: 8 ounces
Note: I re-tested this sirloin tip roast recipe in September 2023. The only change was adjusting the oven temperature to 300 degrees F (instead of 250) and increasing the cooking time estimates.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
50 Comments
Vicky Reid
1Having a culinary background and considering the rising cost of choice cuts of beef. I luckily found this wonderful, delicious recipe. Mine was just over 3.5 pounds. Loved the skillet searing, smelled amazing!!!!!! Also, I might add, its so good to read a recipe and be reminded about things you forget or don’t take the time to do when your in a rush. Like taking it out,10 degrees below your preference for doneness, letting it rest… pulling all the juices back in ,etc This for me, was a check your list moment !!!! Great recipe! 🙂
Kara
1I couldn’t find my cooking twine, so mine wasn’t quite as pretty as yours, but it was still delicious! Such a yummy crust on the outside!
Sara T
1Perfect! I followed your instructions and refrigerated it overnight and it was delicious.
Lisa
1This roast was perfect for an early Christmas dinner. Everyone raved about it.
Carol Anderson
0Do you cover the roast?
Wholesome Yum D
0HI Carol, You only need to cover the roast after cooking it while it rests. You don’t need to cover while cooking.
Linda G
0The seasoning is perfect. The smell in the house is intoxicating! Cant wait for lunch!
m
0I have learned to cut an onion into 3/4 inch slices and place four of the slices (with all the layers) in the pan and place the roast on top (rather than a roaster tray). The onion holds the roast up and adds so much flavor to the dripping for gravy. I serve the onion slices on the side.. YUM so much better than just placing on a roasting tray.
m
0This is a good recipe. First time I used the recommended 300 degrees for the range and the roast took a very long time. Next time I roasted at 350 degrees and the roast was perfect and cooked in a reasonable amount of time.
Kelly J
0Seriously the best way to make sirloin. It comes out perfect every time!
Hed Pullen
0Good rub! Needs an hour and 20 minutes at 300. Comes out perfect!
Maya | Wholesome Yum
0Hi Hed, I re-tested this recipe to confirm the cook times, and did find that 300 degrees F worked best. The adjusted cook times are on the recipe card above, but none of them were 1 hour 20 minutes, unless you want it very well done. Did you sear it on all 4 sides beforehand? It shouldn’t take that long unless it wasn’t seared at all.
Colleen
0Great flavor! I will make again.
Cindy
0The recipe is easy and I liked the flavours but the cooking times were so far off that it took an extra hour to get to to medium rare. My oven runs hot so I don’t know why it would be such a different result.
Maya | Wholesome Yum
0Hi Cindy, Sorry to hear that! I just re-tested the recipe and adjusted cook times a little bit, but not sure how it took an extra hour, unless maybe your roast was very large? I do have time per pound listed in a chart above as well. Did you let it come to room temperature and sear on all 4 sides before roasting?
Krista
0Hi Maya! Do I have to transfer the roast to a pan or can I leave it in the iron skillet after searing? Would I need to adjust temp or time if I’m using skillet in the oven?
Wholesome Yum D
0Hi Krista, You could keep the roast in the skillet when baking, but it cooks more evenly using a roasting pan.
Johanna
0The temperature can’t be right. Other recipes I looked at suggested 350° for these times. At 250°, it was barely warm in the center after an hour. Seasoning was good, if a touch salty for my personal taste.
Johanna
0Yes, I let it come to room temperature and seared each surface for three minutes, as directed.
Maya | Wholesome Yum
0Hi Johanna, Sorry to hear the cook time didn’t match up for you. Cook times can vary depending on the shape of your cut of beef, the pan you use, your oven, etc. This is why I always recommend using a meat thermometer. I’m glad you liked the seasoning. I go by Julia Child’s recommendations for salt, but feel free to adjust to your taste.
Frosty Fred
0I agree, Johanna. I’ve never cooked at such a low temp for such a short time.
Amanda
0I’m excited to use this recipe but I have a concern. Isn’t it unsafe to leave meat uncovered in the fridge because of the concern of cross contamination? Is there another way to dry out the outside without that risk?
Wholesome Yum D
0Hi Amanda, I place the meat on a shelf by itself to avoid cross-contamination.
Kat Klaas
0Still looking for an answer as to whether or not roast should have cover on it while roasting?
Wholesome Yum D
0Hi Kat, This roast does not need to be covered while cooking.
Kathie
0For 12 pounds of sirloin tip how long is it cooked at 250 degrees.
Wholesome Yum D
0Hi Kathie, I have never made a roast that big, but you will probably need to triple the time of the cook. I suggest monitoring the internal temperature to ensure you don’t overcook the roast.
Allyson
0I am making it tonight and wondered if I should put the roaster lid on and/or add water while it is baking in the oven.
Susi
0I don’t have a cast iron skillet…will a copper chef skillet work as good?
Wholesome Yum D
0Hi Susi, That will also work.
Catherine Wittmer
0I was so happy to find this recipe! It turned out great and my whole family liked it! I altered the recipe slightly. I placed my roast in an enamel roaster, added 3 Tbsp. water, covered it, and cooked it at 300 degrees for about an hour. I then removed the lid and roasted it approximately another 30 minutes until it reached an internal temperature of 145 degrees before resting. (My husband prefers his meat well done.) Adding the water ensured that there was juice to make gravy.
Carole
0What temperature would I use for my air fryer and for how long? I have a 0.836 KG roast.
Thanks
Wholesome Yum D
0Hi Carole, I have never made this in the air fryer, but I do have an air fryer steak recipe.
Melissa
0Same as the others- the timing /temperature is waaaaay off. With – 3.5 lb roast I bumped my oven to 300 degrees after searing it first… just checked temp at 45 min … 87 degrees. And yes I also let it come to room temperature. Just bumped the temp to 350 so hopefully that will help the time…
Jeff
045 minutes at 250 F does not get the 3 lb roast to 125 F. There is something wrong with this recipe. Maybe 45 min per lb or temp at 350.
Wholesome Yum D
0Hi Jeff, Sorry this recipe didn’t meet your expectations. Did you let the roast come to room temperature and then sear the roast before putting it in the oven?
Lynn Patton
0Is the oven temperature correct at 250° or should it be 350°?
Wholesome Yum D
0Hi Lynn, 250 is the correct temperature.
Linda
0Recipe looks great, I’m going to try it. Reading thru comments I see temp at 250 and 300 degrees. Was the recipe modified or a typo? Should be 300 or 250?
Wholesome Yum D
0Hi Linda, The oven should be set at 300 degrees F.
Rich
0Do you cover the roaster and do you add any liquid to the roaster
Wholesome Yum D
0Hi Rich, No, you don’t need to do that for this recipe.
T Peterson
0I came across this recipe and I am so happy I did! Our family absolutely LOVED this!! My pickiest child asked for seconds. This recipe is a keeper! Thank you 🙂
Katie
0So tender and flavorful. Love making a meal like this on the weekends!
Barbara
0So glad I found this recipe for my sirloin tip roast! I served it to dinner guests and it was definitely a winner!
Jackie Bailey
0I am using this recipe today for my two roasts…one sirloin tip and one rump roast. So far so good…looks and smells yummy.
Cam
0Love this! So delicious will make this again!
Dana
0I made this for a holiday get together and it was a hit! It cooked perfectly, I was amazed by how tender and flavorful the meat turned out.
Gloria
0This is always a hit with the family for dinner. The perfect meal for entertaining too. Cooked to perfection.
Elena
0This is a great, easy-to-follow recipe. The roast was juicy and tender just as promised. Thank you for a great recipe!