Are you feeling intimidated by cooking roast beef? Well, not to worry! We will walk you through, step by step for cooking the perfect sirloin tip roast! It’s easier than you may think.
This recipe really is about as easy of a roast recipe as it gets. You can enjoy it on its own, or you can always dress it up a bit as we do with our pot roast and gravy recipe!
My mouth is watering just looking at these pictures. Too bad I can’t share the aroma, as well, because the smell of this sirloin tip roast recipe in the oven is truly incredible!
So head on into the kitchen and let us get started, shall we?
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.
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: smothered round steaks for meal ideas on a budget.
Why you will love this recipe
This is a delicious meal that is perfect for a busy weeknight. And with minimal prep work and just one dish, clean-up is a breeze, so you can get back to spending more time with your family.
Try it today; you won’t regret it!
How to cook the perfect sirloin tip roast
Gather your ingredients
- 3 lb beef sirloin tip roast
- 3 tablespoons of olive oil
- 1 1/2 teaspoons of pink Himalayan salt (or sea salt)
- 1/2 teaspoon each of fresh ground pepper, garlic, and onion powders and dried rosemary
- 1/4 teaspoon each of dried thyme and paprika
Prep your sirloin tip roast
First, pat the sirloin dry with a paper towel. Next, lightly rub the meat with oil. I use about one tablespoon for this step and massage it in with my hands.
Measure the spices into a small bowl and stir them together.
Then coat the roast with the rub.
Again, I use my hands to spread the rub over the meat. Then allow your prepped sirloin tip roast to rest at room temperature for about an hour.
Sear all sides of the meat.
Once your meat has rested in the spice rub, you are ready to sear it on all sides.
Go ahead and preheat your oven to 300°F, so it is ready for the roast as soon as we are done searing it.
Heat a 12″ cast iron skillet over medium-high heat with a tablespoon of oil. Make sure the skillet is hot before adding the roast.
Sear the meat for 2 minutes on each side, including the ends.
Add more oil as needed to keep the skillet from drying out.
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.
Bake for about 50 minutes in a 300°F oven.
Transfer to the oven to bake for about 50 to 55 minutes. I pulled the meat out of the oven when it reached an internal temperature of 135°F using an instant thermometer.
Make sure you allow the meat to rest for 15 minutes before serving, so the delicious juices can distribute evenly throughout the roast.
Don’t forget to save the dripping from the meat! Whatever you do, don’t throw it out.
The drippings make excellent gravy, and if you have leftovers, pour them over the leftover meat to keep it moist while reheating.
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What to make with a sirloin tip roast
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
Frequently Asked Questions
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.
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.
What to do with leftover sirloin tip roast
I like to slice the leftover meat into thin strips. Then, I pan-fry a selection of vegetables with olive oil in a cast iron skillet.
When the vegetables are almost done, I add in the sliced roast beef and saved pan drippings. I stir them together in the pan for a minute or two to heat them through. This makes a quick and easy meal.
Another great idea is our quick steak and potato recipe: 20 Minute Steak and Potato Bites.
Key takeaways
If you’re looking to improve your kitchen skills, this perfect sirloin tip roast recipe will help you up your game.
This dish is so straightforward you will wonder why you ever feared cooking a lean chunk of beef.
Let me know how this recipe worked for you, especially if this was your first sirloin tip roasting experience. I’m interested to hear if this recipe helped you expand your kitchen skills.
If you are ready to expand your skills further, try one of these:
- 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
How to Cook a Sirloin Tip Roast
With its delicious blend of spices, sirloin tip roast is the perfect choice for an irresistible weekend meal. This flavorful cut of beef is sure to satisfy all your cravings!
Ingredients
- 3 lb beef sirloin tip roast
- 3 tablespoons of olive oil
- 1 1/2 teaspoons of pink Himalayan 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 300°F.
- 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.
Notes
Make sure the skillet is hot before adding the roast.
The meat should pull away easily when flipping it. If it feels like its clinging to the skillet, continue cooking until a crust forms, and it releases from the skillet.
Take the roast out of the oven when its internal temperature reaches 135°F.
Save the drippings to pour over the leftover meat to keep it moist while reheating.
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