Sirloin Tip Roast
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Get ready to be amazed by this mouthwatering sirloin tip roast. We’ve kept the additions simple to let the rich flavor of the meat shine through.

You’ll notice one thing about this recipe: it’s quick. Unlike my Pikes Peak roast, it’s ready in just over an hour!
You’ll also note that I kept it pretty simple so we can enjoy it on its own. Feel free to dress it up a bit as I do with my pot roast and gravy recipe!
So head on into the kitchen and let us get started, shall we?
Table of Contents
Sirloin tip roast ingredients.
- Beef sirloin tip roast: I like to look for close to a three pound sirloin tip roast. They are generally available at most grocery stores, otherwise, feel free to use just about any other beef roast.
- Olive oil: We will be using olive oil to help us develop the perfect crust!
- Sea salt: Pretty much salt besides table salt will be fine.
- Freshly ground black pepper: If you use fresh ground pepper, you’ll notice it has a more intense flavor than pre-ground pepper.
- Garlic and onion powders: While you could definitely use fresh garlic and onions, I took the convenient route today and am very happy with the results.
- Dried rosemary and thyme: I just love the aroma and flavor these two ingredients add to the dish.
- Dried paprika: Adds a hint of smokiness and depth to the flavor.
Sirloin tip roast recipe
Step 1: Pat the roast dry with paper towels and allow it to sit at room temperature for about 30 minutes.
Step 2: Lightly coat the entire roast with oil. I’ll use about a tablespoon in total.
Step 3: Combine the spices in a small ramekin, then generously coat the entire roast on all sides.
Step 4: Preheat your oven to 300ยฐF. Heat a large cast iron skillet over medium-high heat. Add a little olive oil to the skillet and sear the roast for 2 minutes on each side.
Step 5: Transfer the seared roast to the preheated oven and bake for 50-55 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature.
Step 6: allow the meat to rest for 15 minutes before serving so the delicious juices can distribute evenly throughout the roast.
Expert tips
The meat should pull away easily when flipping it. If it feels like it’s clinging to the skillet, continue cooking until a crust forms and it releases from the skillet.
I pulled the meat out of the oven when it reached an internal temperature of 135ยฐF using an instant thermometer.
Don’t discard the drippings. You can either make gravy with them or, if you have leftovers, pour them over the leftover meat to keep it moist while reheating.
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Serving suggestions
If I am serving this as a sit-down family meal, I like to prepare a hearty potato dish with it.
Often, I will just boil up some potatoes and serve them with butter and freshly chopped herbs, like chives, when they are in season.
Or, if I have time, this sirloin tip roast recipe goes great with any of the following.

Helpful cooking tools
Recipe FAQs
This roast recipe does not require a lid while cooking. You can, however, cover it with foil while it’s resting to keep it warm.
Depending on how you like your meat, you will need about an hour to bake this roast, plus or minus a few minutes.
I suggest taking it out 5 degrees before your desired internal temperature has been reached since the temperature will continue rising for several minutes while resting.
Similar, but not the same. The sirloin tip is actually cut from the round, while the top sirloin is found at the top of the sirloin section of the animal.
The closer to room temperature, the better, for a juicier, more evenly cooked roast.
Roasts should rest for 10-20 minutes before carving into them.
What is a sirloin tip roast?
A sirloin tip roast is a lean and boneless cut of meat found in the back leg, so a working muscle. It should not be confused with the sirloin steak or tri tip steak, both of which are delicious!
That means it is not the most tender of cuts, but it is also not the most expensive. Think rump roast, but even cheaper.
Learning how to prepare budget-friendly and delicious cuts of beef is a great way to save money while still providing an enjoyable meal for your family.
We make the best of those ‘less-expensive’ cuts and put them to work for us. Try this dutch oven round steak or our readers’ favorite: round steak and gravy for meal ideas on a budget.
Storing leftovers
If you have leftovers, store them in a sealed container and place them in the refrigerator. They should last three to four days there.
If you have any leftover drippings, scrape them into your storage container over the leftover roast. I like to use a bit of hot water to get every last bit of tasty goodness out of the skillet.
Waste not want not, especially when it comes to tasty pan drippings.
Related recipes
- Dutch Oven Venison Roast
- How to Slow Cook a Beef Brisket
- From Scratch Pork Cottage Roll
- Marinated Bottom Round Steak
- The Best Dutch Oven Lasagna
- Tender Pork Loin Roast
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How to Cook a Sirloin Tip Roast
Equipment
Ingredients
- 3 lb beef sirloin tip roast
- 3 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon each of crushed black pepper, garlic and onion powders, and dried rosemary
- 1/4 teaspoon each of dried thyme and paprika
Instructions
- Pat the sirloin dry with a paper towel.
- Lightly rub the meat with oil (about a tablespoon).
- Combine the spices in a small bowl, then coat the roast with the rub.
- Allow the meat to rest for one hour at room temperature.
- Preheat oven to 300ยฐF.
- Heat a 12″ skillet over medium-high heat with a tablespoon of oil.
- Sear the meat for 2 minutes on each side, including the ends.
- Add more oil as needed to keep the skillet from drying out.
- Transfer to the oven to bake for 50-55 minutes.
- Allow the meat to rest for 15 minutes before serving.