This easy-to-make, beef sirloin tip roast is a tender and inexpensive cut of beef roast. Not only is sirloin tip roast tasty the first time you serve it, but the roast is also perfect for leftovers. You can even make this sirloin tip roast ahead of time and find out how delicious it is when reheated.
Sirloin tip is a great recipe for Sunday dinner or holiday dinners. Any time you want an easy way to make a perfect roast with only a few minutes of prep time. and this roast is set to become one of your favorite beef roast recipes. If you enjoy this type of slow roasting, you will also enjoy this Rump Roast recipe.
⭐ Why This Recipe Is a Favorite
Great Value. A sirloin tip is a lean and inexpensive cut that comes from the rump area. That muscle area is used for moving so the cut is also less tender. This recipe will improve the tenderness and taste of your finished roast.
Easy Preparation. You don't need many ingredients to flavor this sirloin tip roast. And while it takes a bit of time in the oven with the slow cooking, that time is all hands-off. Just let your oven and an instant-read thermometer do the work. Roasting is the best way to make a sirloin tip roast but a slow cooker or crock pot is also a nice alternative.
Great Leftovers. Slice the sirloin tip roast thin and you have the perfect filling for sandwiches the next day. Add in your favorite condiments and some cheese and onions, and you have a delicious sandwich. Leftovers are also perfect for on-the-go lunch or a scrumptious sit-down roast beef au jus.
Less Fat. Sirloin tip roast is a leaner cut that has much fewer calories than other types of beef roasts. It is much less marbled than a chuck roast which is often used for pot roast, but you will find this cut as delicious.
If you are looking for even more delicious beef roasts, try oven chuck roast recipe or my recipe for rump roast. Both of these are fan favorites. Another economical beef cut that comes out tender and delicious is this top round roast.
- Sirloin tip roast - this cut comes from the rump and hind leg area where the muscles are used for movement. As a result, this is a lean cut and less tender than other cuts of beef. But by following this recipe, you can get a less expensive cut of meat that cooks up deliciously. You may find beef sirloin tip roast also called round tip roast, ball tip roast, or crescent roast. Ask your butcher if you are unsure.
- Yellow onions - this type of onion is your best choice for this roast as it holds up very well during roasting. Yellow onions have a stronger flavor than other varieties. Yet they become sweet and flavorful when roasted. Place them on the bottom of the pot. This causes the beef roast to caramelize the onions and absorb the flavors from the roast.
- Homemade seasoning rub - this simple rub is perfect for this roast. It only contains kosher salt, black pepper, dried rosemary, and garlic powder.
- Gravy - the beef gravy uses beef broth, Worcestershire sauce, onion powder or onion flakes, and cornstarch.
Tip: You may find sirloin tip roast also called round tip roast, ball tip roast, or crescent roast. Ask the butcher if you are unsure which beef cut is the one you want.
🔪 How To Cook a Sirloin Tip Roast
- Place sliced onions on the bottom of your roasting pan to add flavor and act as a rack for the roast. Do not separate the sliced onions into rings.
- Pat the roast dry with paper towels before coating it in olive oil and seasonings. This step helps build a nice flavorful, browned exterior.
- Begin roasting on a high temp to create a nice outside sear to the roast. Reduce the heat to a low temperature and roast for at least an hour or until the meat reaches 145 degrees f for medium. The total amount of time for cooking, including the resting time, will be about 1 and ½ hours.
- Let your sirloin tip roast rest at room temperature.
- Cut the roast across the grain for the most tender results. Serve with gravy, if using.
💭 Cook's Tips
- Pat the roast dry with paper towels. Your sirloin roast won't brown nicely until that moisture has evaporated.
- Use an instant-read meat thermometer. It is an extremely important tool to use to get this recipe done to perfection. You can also use an oven-safe food thermometer with a probe if you prefer.
🍽 Equipment for Best Results
Cookware: A dark roasting pan, cast iron pan, or a heavy Dutch oven all work well for roasting sirloin. No need for a roasting rack either! The thickly sliced onion does double duty, not only adding flavor but acting as the roasting rack.
Thermometer: I use an instant-read digital meat thermometer. Insert it into the thickest part to check the internal temperature. I use this anytime I cook meats, poultry, or fish. I also like to use an oven-safe food thermometer. This works well in recipes such as this tip roast recipe that have longer cooking times. Either of these tools will make sure you have a perfectly done roast and not one that is over or undercooked.
🥣Leftovers and Storing
- Refrigerate fresh sirloin tip roast can in an airtight container for 3 to 5 days and freeze for 4 to 12 months.
- Refrigerate cooked beef roast can in an airtight container for up to 4 days and freeze for up to 3 months.
- Refrigerate beef gravy or broth can in an airtight container for up to 2 days and freeze for up to 3 months.
- For ease in reheating, measure and package the sliced roast. Label with the amount and date.
- For storing or freezing, cook the sirloin tip roast to medium rare. When reheated, the roast will turn out medium to medium-well.
Herb Packed Rub: Omit the garlic powder and add 1 teaspoon dried oregano leaves, 1 teaspoon dried thyme leaves, and 1-½ teaspoon ground mustard along with salt, pepper, and rosemary.
Lemon Herb Rub: For the seasoning, rub and increase the garlic powder to 2 teaspoons and add 2 tablespoons dried parsley, and 1 teaspoon dehydrated lemon peel.
🥗 Serving Suggestions
If you decide not to make the gravy, a nice alternative is to serve the roast with a horseradish sauce.
Potatoes are always a nice choice as a side dish. They are especially nice for the more traditional Sunday night dinner. A great option is these creamy mashed potatoes.
A couple of my reader's choice recipes work well too. These are my perfectly crispy and tender Roasted Baby Potatoes. And, these sweet and crispy Roasted Carrots and Potatoes. The cooking temperature for these side dishes is different from the beef roast. I would suggest making them ahead of time. Then follow the instructions in their recipe card for reheating them. This can be done while your roast is resting.
Green vegetables like easy Sautéed Green Beans with Brown Butter and Almonds are perfect. This Easy Sautéed Broccoli is always a nice accompaniment. Neither of these recipes requires the oven. Both can cook up quickly and easily while your roast is resting.
This recipe will improve the tenderness and taste of your finished roast. Your reward will be a juicy sirloin tip roast.
Tender Beef Sirloin Tip Roast
- 1 sirloin tip roast, about 3 pounds
- 1-½ tablespoons vegetable or canola oil
- 1 onion, sliced into thick rings do not separate rings
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
Optional Beef Gravy
- 3 cups reduced-sodium beef broth approximately
- 2 tablespoon Worcestershire sauce
- 2 teaspoons dried onion flakes
- ½ cup cold water
- ¼ cup corn starch or Wondra
- Kosher salt and freshly ground black pepper
- Preheat oven to 450°F.
- Arrange whole onion slices on the bottom of the roasting pan. Set aside.
- Using paper towels, pat the roast completely dry. Using your hands, rub the oil all over the roast.
- In a small bowl, combine salt, pepper, rosemary and garlic powder. Sprinkle seasoning rub all over the roast.
- Place the roast on top of the onions. Make sure the onions are completely covered by the roast. Remove any onions that are not covered.
- Roast for 15 minutes. Reduce the heat to 300°F. Continue roasting for 60 to 75 minutes or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare or140°F for medium. (The internal temperature will increase 5° when resting.)
- Tent the roast with foil. Let stand 20 minutes. Discard onions. Reserve the juices in the pan for making gravy, if desired.
- Transfer roast to a carving board. Slice thinly across the grain. Serve.
Optional Beef Gravy
- Strain pan drippings. Measure drippings and add enough beef broth to measure 4 cups. Pour into a medium sauce pan.
- Heat broth mixture over medium-high heat until boiling. Stir in the Worcestershire sauce and the onion flakes.
- In a small bowl mix cold water and corn starch until you have a slurry. Reduce heat to medium-low and add the slurry. Cook, stirring, 5 minutes or until thickened.
- Season to taste with salt and pepper.
- Fresh sirloin tip roast can be refrigerated in an airtight container for 3 to 5 days and frozen for 4 to 12 months.
- Cooked beef roast can be refrigerated in an airtight container for up to 4 days and frozen for up to 3 months.
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