Sirloin Tip Roast

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5 from 867 votes
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My sirloin tip roast recipe combines simple ingredients to make an incredibly juicy and tender cut of beef that’s ready with just 5 minutes of prep time. No dry or rubbery meat ever.

Love roasted beef recipes? Try my bottom round roast, chuck tender roast, eye of round roast, and top round roast next.

sirloin tip roast.

Sirloin tip is one of my go-to cuts of beef because it’s affordable, and yet with just a few ingredients and a little bit of patience, you are left with the most juicy and tender roast ever.

It’s become a staple for Sunday night dinners, and contrary to popular belief, it’s SO easy to make. I promise you, if you follow my simple step-by-step directions, you won’t ever have to worry about dry, rubbery, under-cooked, OR overcooked beef ever again!

What is a sirloin tip roast?

A sirloin tip roast, also known as a round tip roast, is a cut of beef from the sirloin area that offers a balance of tenderness and flavor. It comes from the front of the rear leg, so it’s used for movement, making it lean and perfect for roasting.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to cook a sirloin tip roast
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More cozy beef dinners
  8. Sirloin Tip Roast (Recipe Card)

Why I love this recipe

  • It’s affordable. Because of its leanness, sirloin tip is one of the most affordable cuts of beef. I promise you, it won’t break the bank and tastes incredible.
  • Simple and sophisticated. I love making this for a cozy Sunday roast, but I’ve also cooked this up for guests too.
  • Little prep time. Like with my ribeye roast, a quick rub is all you need before roasting. The oven does the heavy lifting, so you barely have to lift a finger. 

★★★★★ REVIEW

“Amazing! My family and I like it so much that we have had it at least once a week since I made it the first time.”Vicki

Ingredients needed

  • Beef sirloin tip roast. I like to get my sirloin tip from the butcher because I find it generally fresher, but more and more mainstream grocery stores stock it, too. If you are choosing your own, look for beef that is firm to the touch and with minimal or no excess liquid in the packaging/pouch.
  • Olive oil. To add essential fat and help develop a caramelized crust. You need some form of fat to develop a caramelized crust. I tested this with both butter and olive oil and found the oil to hold onto the seasonings much better.
  • Kosher salt and black pepper. To taste.
  • Fresh parsley. For a pop of color and fresh flavor.
  • Spices. I use dried thyme and dried rosemary for this recipe. 
  • Garlic. Please use fresh cloves, not the dried kind. It makes all the difference in terms of flavor.

How to cook a sirloin tip roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

raw beef sirloin roast with seasonings.

Step 1- Prep the sirloin tip. Rub the roast with olive oil, making sure to get in all the nooks and crannies. 

beef rubbed with spices and herbs.

Step 2- Mix the spice ingredients. In a small bowl, whisk the spices. Rub this seasoning mix all over the beef, again making sure to get the entire surface of the roast. 

roasted beef in a roasting pan.

Step 3- Roast. Place the seasoned roast in either a roasting pan or baking dish and roast for 45-50 minutes or until the meat reaches an internal temperature of 135F.

sliced beef on a chopping board.

Step 4- Rest, then serve. Once the roast has reached your desired level of doneness, remove it from the oven and loosely cover the roast in foil for 10-15 minutes.

How long to cook a sirloin tip roast

I find that sirloin tip is best enjoyed medium-rare (as pictured). For this level of doneness, the meat needs to reach an internal temperature of 135°F. Because we are resting the beef before slicing, you can remove the meat from the oven about 5°F earlier.

If you really don’t enjoy rarer cuts of meat, opt for 145°F for medium, 150°F for medium-well done, and 160°F for well done. As always, use a meat thermometer to check for doneness.

Arman’s recipe tips

  • PLEASE REST YOUR MEAT. Sorry for the caps, but the extra 5-10 minutes you rest the meat will reward you with the juiciest meat ever. So please, don’t skip this part.
  • Pat the roast dry with paper towels before adding the oil. This will help the roast develop a more crispy and browned surface. 
  • Sear the roast in the roasting pan after covering it with your oil and spices to lightly brown the roast. While this is optional, I find it helps make for a more caramelized outside. 
  • Be sure to carve against the grain to help break up those tough muscle fibers and make each bite tender. 

Flavor variations

The best part about this recipe is that it’s kept simple, so you can easily customize it to suit your taste buds. Here are some ideas:

  • Swap the spices. Play around with any combination of fresh or dried herbs and spices. Paprika, onion powder, and dried oregano are all great options.
  • Cook with pan-roasted veggies. Toss chopped carrots and potatoes in a little oil and add them to your roasting pan. By the time the roast is done, you’ll also have an easy side dish. 
  • Use a marinade. My easy 3 ingredient steak marinade is perfect for adding more juicy and savory flavor, or you can use any marinade of your choice. Keep in mind you’ll still want to coat the sirloin tip in oil since it needs that additional fat. 

Storage instructions

To store: Once the roast cools, transfer leftovers to an airtight container and refrigerate for up to 4 days. 

To reheat: Transfer leftovers to a baking dish and heat, uncovered, at 250°F, until the roast has fully warmed through and the internal temperature of the thickest part reaches 120°F. Microwaving will also work, though that’s less preferred as it tends to dry out the roast. 

To freeze: Placed cooled roast in an airtight container or freezer-safe bag and freeze for up to 3 months. 

beef sirloin tip roast.

Frequently asked questions

What to serve with this dish?

This beef tip roast is incredibly hearty and seasoned simply, so it’s best paired with flavorful veggies or starches. For lighter veggie sides, I typically serve air fryer broccoli, air fryer brussels sprouts, or air fryer asparagus. For more hearty potato sides, you can’t go wrong with mashed potatoes, roasted potatoes, or a simple rice pilaf.

How long does it take to cook a sirloin tip roast?

How long it takes to cook your sirloin roast depends on how you like it. For rare, look for an internal temperature of 115°F; for medium-rare, look for 135°F; for medium, look for 145°F. 

Are there any substitutes for sirloin tip?

If you can’t find a sirloin tip, then you can swap it for an eye of round or chuck roast.

More cozy beef dinners

sirloin tip roast recipe.

Sirloin Tip Roast

5 from 867 votes
My sirloin tip roast recipe combines simple ingredients to make an incredibly juicy and tender cut of beef that’s ready with just 5 minutes of prep time. No dry or rubbery meat ever. Watch the video below to see how I make it in my kitchen.
Servings: 8 servings
Prep: 1 minute
Cook: 45 minutes
Total: 46 minutes

Video

Ingredients  

  • 3 pound sirloin tip roast
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons parsley chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 5 cloves garlic minced

Instructions 

  • Preheat the oven to 180C/350F.
  • Rub the roast with olive oil. In a small bowl, whisk the salt, pepper, parsley, dried thyme, dried rosemary, and garlic, then rub it all over the beef.
  • Place the meat in a roasting pan or baking dish and roast the beef for 45-50 minutes, or until it reaches a medium-rare temperature of 135F.
  • Remove the beef from the oven and place it on a sheet of tin foil and loosely cover it. Let the meat rest for 10-15 minutes before carving against the grain.

Notes

TO STORE: Once the roast cools, transfer leftovers to an airtight container and refrigerate for up to 4 days. 
TO REHEAT: Transfer leftovers to a baking dish and heat, uncovered, at 250°F, until the roast has fully warmed through and the internal temperature of the thickest part reaches 120°F. Microwaving will also work, though that’s less preferred as it tends to dry out the roast. 
TO FREEZE: Placed cooled roast in an airtight container or freezer-safe bag and freeze for up to 3 months. 

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 1gProtein: 37gFat: 8gSodium: 681mgPotassium: 596mgFiber: 0.4gVitamin A: 113IUVitamin C: 2mgCalcium: 53mgIron: 4mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published January 2023, updated and republished September 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I followed the recipe exactly. It came out a perfect medium rare. Which is why I gave it 5 stars. However I will not be buying this cut of meat again. My husband and I agreed that the interior of the meat, while cooked perfectly, packed any flavor. The only flavor was the seasoning on the outside of the to roast.

  2. 5 stars
    Amazing! My family and I like it so much, that we have had it at least once a week since I made it the first time.

  3. 5 stars
    I LOVE this recipe. It is the most delicious way of cooking Sirloin tip roast. However, the timing seems to be off for me. I always need to add at least 30 mins. to get to the 135 degrees. My oven even tends to run warm, so I’m just wondering if anyone else needs to add time. Nevertheless, I will keep making this! Thanks so much!

  4. 5 stars
    SO good. I had a roast in my freezer. And this was the perfect recipe. SO flavorful and juicy. Thanks Arman!

  5. 5 stars
    Haven’t used this recipe yet but plan to, as soon as sirloin tip roasts go on sale … it sounds fabulous and the pictures make me drool!! Was wondering, though, what do you consider a “serving” in this case? I saw the calories and protein in the Nutrition info, but I’m a calorie counter and would appreciate knowing what size serving might equal the 229 calories and 37 grams of protein. Thanks much … I look forward to more mouth-watering recipes coming from The Big Mans World in the future!

  6. 5 stars
    I made this tonight for four. Meat was on sale, so I searched up how to cook it, as I have bad luck cooking beef nicely. I chose this for its high rating and video made it appear encouragingly simple! Turned out perfectly. I made double the amount of seasoning and used the extra on some diced potatoes, which I roasted on the sheet pan at the same time, for the same duration as the meat, adding a few extra minutes due to the potatoes also being in the oven, along with some beets I roasted. Wrapping meat in foil to rest is an important step. Worked out perfectly — thanks for a great recipe so easy. Printed this one off to add to rotation!

    1. Hi William- I only cover it once it is cooked to let it rest. If you have a super powerful oven that typically browns foods on top, I’d suggest covering it after 25 minutes 🙂

  7. 5 stars
    So easy to make and really tasty. The meat has tons of flavor and is very tender. This cut of beef was new to me and I am happy to add it to my rotation.

  8. 5 stars
    Absolutely love this recipe.
    Delicious combination of herbs for flavor. Cooking and resting time allows for juicy tender meat.
    Perfect for the carnivore eating plan.
    And leftovers to enjoy later.
    Thank you!

  9. 5 stars
    I absolutely love this recipe! It’s often how I prepare any steak for my family, as we try to be health conscious, while still getting tons of flavor from our dishes! So far, no one else has taken on the tasks of steak cooking in my family, because they love this recipe so much!

  10. 5 stars
    Was good. Rosemary a bit overwhelming. Family enjoyed it. Will make it again minus the Rosemary.

  11. 5 stars
    I’m an occasional cook. I didn’t want to go out to eat so my plan was to cook a pot roast. I saw this beautiful piece of meat at Raley’s. I followed this recipe. I forgot to get fresh parsley but used dried parsley instead other than that I followed the recipe. It took an hour to get 135 temp and let it rest for 15 minutes. All my sides were frozen from Trader Joe’s. It turned out great. Thank you for this recipe! Great for a novice cook.

  12. 5 stars
    The best roast I have ever had. The gravy was amazing. The Reynolds Oven bag was so easy . Merry Christmas Y’all 🎄🎄🎄🎄🎄
    Have the Happiest New Year 2024……………
    Lord Jesus hear our prayers for peace around the world❤️🎄🎄❤️🎄🎄❤️🎄🎄❤️

  13. 5 stars
    Thanks for the recipe! I followed all the steps one by one and my family loved it. What a success. We had roast beef for Thanksgiving since we didn’t want turkey and after that we had French dip sandwiches with the left overs.

      1. 5 stars
        Perfect!
        Used the spice grinder and kosher salt
        Do not change a thing
        6 stars the wife whent back for seconds
        Will be in rotation 👌

  14. 5 stars
    I bought a sirloin tip roast the other day and headed online to find a simple, tasty recipe. This did not disappoint! Ohmygoodness it’s delicious. Tender, juicy, perfectly medium rare, so flavorful. Mine was only 1.7 lbs but I kept checking it to make sure it wasn’t overdone. Thanks!!!!

      1. 5 stars
        Made this for dinner tonight. Over 4lbs. After searing, removed the roast from iron skillet, poured broth and wine in and scraped the bottom, placed roast back in it with a thinly sliced yellow onion and fresh rosemary. Took out at 120° and let it rise to 132° while sitting in the skillet covered with foil. Made gravy with the broth and golden mashed potatoes. Turned out perfectly. Tender, juicy and flavorful.

  15. 5 stars
    Going in xfor the kill this week. First time for this recipe. Like looking up recipe on your site. Let you know how it work out.
    Thank again

  16. 5 stars
    I followed the recipe, but used the stove top when my heavy waterless cookware. I placed the roast with the oil and rub in the large pot with the lid on without oil or liquid, brought the pot to a med high heat, turned it down to the lowest temp once it was producing steam, and did not touch it again until 50 minutes. It had reached 180 F so 30-40 would have been a good time to take the lid off to check the temp. But it was wonderful. So moist and tender. The liquid it generated made a wonderful gravy.

  17. 5 stars
    This recipe was my first followed on The Big Mans World by Arman for this savory pink meat with everyone at the dinner table enjoying the flavors and pink meat. I rubbed in the oil and seasonings in the morning. It seemed to cook a little faster than expected. I had 2 cuts at 2lb each so maybe I’d try 300F oven temp next time. Pulled it out at 130F and trust my cooking probe and temp alarm. Spot On recipie. Looking forward to following more recipes by Arman! I think Keto bread and butter would go great with this one. Cheers.

  18. Why do we not hear about any recipes for beef ribs ?. Is this even a cut available in the market?

  19. 5 stars
    This recipe sounded good, but I found that the meat turned out to be tough. Next time I’ll use a marinade and a lower slower roast on this cut.