This easy to make, slow roasted sirloin tip roast is a wonderfully delicious and an economical cut of beef roast. Not only is sirloin tip roast tasty the first time you serve it, it is also easy to make-ahead and perfect for leftovers. This sirloin tip roast recipe is destined to become one of your go-to recipes.
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Why This Recipe Is a Favorite
Great Value. Sirloin tip roast 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. Because of this, it is more economical than other types of beef 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, that time is all hands off. Just let your oven and an instant-read thermometer do the work.
Great Leftovers. Thinly slice the sirloin tip roast and you have the perfect filling for sandwiches. Add in your favorite condiments and maybe some cheese and onions, and you have a delicious sandwich for on-the-go or a scrumptious sit-down roast beef au jus.
Less Fat and Calories. Sirloin tip roast is a leaner cut that has much fewer calories than other types of beef roasts.
How to Cook Sirloin Tip
Ingredients: You may find sirloin tip roast also call round tip roast, ball tip roast or crescent roast. This roast is not the same as a sirloin roast or prime rib. Ask the butcher if you are unsure. Next, a few herbs and spices, olive oil and an onion are all you need to make this sirloin tip roast outstanding.
Cookware: A dark roasting pan, cast iron pan, or a heavy Dutch oven all work well for roasting sirloin. No need for an roasting rack either! The thick sliced onion does double duty, not only adding flavor but acting as the roasting rack.
Thermometer: I use an instant-read meat thermometer anytime I cook meats, poultry or fish. I like to use an oven-safe food thermometer 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 under cooked.
Roasting Sirloin Tip: Make sure your oven is preheated to 450°F. The effect of roasting at this higher temperature, if only for 15 minutes, is robust flavor and deep brown coloring. The next period of slow roasting tenderizes the roast.
Preparing the Roast: Pat your roast dry with paper towels. This removes any excess moisture and enables browning. This is much better than letting your roast sit out for a period of time; up to 2 hours is quite often recommended in recipes. Simplicity with better results is the goal.
Leftovers and Storing
- 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.
- Beef gravy or broth can be refrigerated in an airtight container for up to 2 days and frozen for up to 3 months.
- For ease in reheating, slice the roast and package into measured quantities and labeled with the quantity 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.
Variations
Herb Packed Rub: For the seasoning rub omit the garlic powder and add 1 teaspoon dried oregano leaves, 1 teaspoon dried thyme leaves and 11/2 teaspoon ground mustard along with salt, pepper and rosemary.
Lemon Herb Rub: For the seasoning rub increase the garlic powder to 2 teaspoons and add 2 tablespoons dried parsley, 1 teaspoon dehydrated lemon peel.
Southwest-Inspired Chili Rub: For the seasoning rub increase the garlic powder to 2 teaspoons and add 2 tablespoons ground ancho chili powder, 2 teaspoons unsweetened cocoa powder, and 1 teaspoon ground cinnamon.
Serving Suggestions
- Serve with horseradish sauce for dipping.
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This recipe will improve the tenderness and taste of your finished roast, so let's get started.
📋 Recipe Card
Irresistible Sirloin Tip Roast
Ingredients
- 1 sirloin tip roast, about 3 pounds
- 1-½ tablespoons vegetable or canola oil
- 1 onion, sliced into thick rings do not separate rings
Seasoning Rub
- 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
Instructions
- 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.
Danielle says
The roast was very good, tender and cooked to medium rare with a nice crust in a total of 90min including the 15min at 450. Then I let it rest. The instant thermometer was key. The flavours were good but when I made the gravy exactly as directed, I found the flavour was not what I prefer and I did not like the consistency of the corn starch. Next time I would thicken the gravy with a water/flour slurry and use plain beef broth, not red wine beef broth. For more drippings I would put a chunk of fat on the roast while cooking and hopefully that would give the gravy a more beefy flavour. I would use less Worcestershire sauce as well.