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sirloin tip roast carved on a plate served with potatoes and peas. gravy drizzled over roast with a spoon.

Irresistible Sirloin Tip Roast

Course: Main
Cuisine: American
Keyword: Comfort Food, Family Friendly, Make-Ahead
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 245kcal
Author: Marilyn
Slow roasting and an inexpensive cut of beef make this sirloin tip roast a delicious and economical beef roast that your family will love. It is easy to make-ahead and perfect for leftovers.  This sirloin tip roast recipe is destined to become one of your go-to recipes.
Print Recipe


  • 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


  • 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.


If you are looking for more delicious beef roasts, then you owe yourself to try this fan-favorite oven chuck roast recipe or my recipe for rump roast. Another economical beef cut that comes out tender and delicious is top round roast.

You may find sirloin tip roast also call round tip roast, ball tip roast, or crescent roast. Ask the butcher if you are unsure which beef cut is the one you want.
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.
Pat the roast dry with paper towels. Your meat can't brown until that moisture has evaporated. Don't let the roast sit out at room temperature as you have often read about in other recipes.
Sirloin tip is wonderful as leftovers in sandwiches and 
An instant-read meat thermometer 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.


Calories: 245kcal | Carbohydrates: 2g | Protein: 37g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 681mg | Potassium: 601mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg