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!
Perfect Sirloin Tip Roast
Ingredients
- 1 sirloin tip roast 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- salt
- 1 teaspoon dried rosemary
- 1 onion
Instructions
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Preheat oven to 450°F.
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Remove roast from the refrigerator at least 45-60 minutes before cooking.
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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.
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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).
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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.
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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.
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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
Cuisine American
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Cooking method adapted from Canada Beef – Oven Roast Know How
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Wow, 1 full tsp of black pepper for this roast is bonkers to me. I had a 4 lb roast, cut the pepper to 3/4 tsp and it is still way too much! Really not thrilled with the results on this one.
Wow! Just wow! It turned out absolutely perfect! Tastes like I slaved and looked like I knew what I was doing. Thank you for making me look good!
I heard sirloin tip roast was rather tough. is this true?… how do you add flavourful since my sirloin tip roast has no fat?
I add flavor by seasoning the roast and cooking at a high temperature to get a nice crust. I find it tender as long as it isn’t overcooked and it is thinly sliced. Enjoy!
First time ever making a roast and it turned out perfect! Such a great and easy to follow recipe. I also used a digital meat thermometer which was game changer.
I have a much smaller sirloin tip roast (under 2 pounds). Do I roast it at the same temperature? How do I determine time time per pound to ensure I don’t turn it into leather?
Thanks so much
Hi Alex, I would use a meat thermometer to ensure you are not overcooking. For medium rare, it should reach an internal temperature of 135°F. So 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. It should take approximately 20 minutes per pound to cook.
What rack of the oven should this cook on?
Hi Rachel, we would use the middle rack for roasting this sirloin tip.
You do not add water ?
We do not, Crystal. I hope you enjoy it!
Can I put potatoes and carrots in with the roast, or cook separate?
Since the veggies won’t need as long to cook I would recommend cooking them separately.
I have a 1.5 lb sirloin tip roast. is there any disadvantage bc it it very small? There is no fat on it. Also does it need less time on 450 degree? ie 5 or 10 min. You say 20 min per lb so it should be ready in 30 min after the high temperature? So mb 40 minutes. Right?
I would still roast it at 450°F for 10-15 minutes. Then reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium). For that size of roast it will probably only take 30-45 minutes more but you will want to use a meat thermometer to ensure it is cooked through without overcooking. I like to remove it from oven a few degrees before it’s done and loosely tent with foil. Let rest at least 20 minutes before slicing!
trying recipe now.
Made this today and it was perfect! Tyvm!
is the roast supposed to be cooked with the lid on or off?
It should be cooked uncovered.
it was a really delicious tender roast. thank you.
covered or uncovered ?
This is roasted uncovered.
I’ll be making this recipe for New Years day, sounds perfect! I have two smaller roasts (approx 2.5lb each) that I will be cooking in the same pan. Will I need to adjust the instructions at all? Thanks!
Hi Kim, cooking two 2.5 lb roasts should be similar to cooking one 5 lb roast, so you can follow the recipe for the most part. I would just keep an eye on and check the temperature of the roasts to ensure they cook to your liking. 145°F in the center means the roasts will be juicy without being overdone. I Hope that helps!
Can you use this method with a 3 pound roast? What adaptations are needed?
Hi Corinne, yes you can use this method with a 3 pound roast. You can follow the recipe directions but once you turn the oven temp down to 300°F, you will not have to cook the roast for as long. Keep an eye on the roast and use a meat thermometer to cook it to your desired doneness. I hope that helps!