Sirloin Tip Roast
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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.
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.
Back in culinary school, I learned that leaner cuts like sirloin tip can easily dry out if you don’t control temperature, so I tested this recipe with different fats, spice blends, and resting times. Now, it’s become part of my Sunday ritual- something my family looks forward to every week. I can honestly say it rivals pricier roasts when cooked this way.
Contrary to popular belief, it’s SO easy to make. I promise you, if you follow my simple step-by-step directions, you’ll never have to worry about dry, rubbery, undercooked, or overcooked beef 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. Because it comes from a hardworking muscle, many people assume this cut will always be tough. In my testing, though, slow roasting with the right amount of fat and seasonings transforms it into something surprisingly tender.
Table of Contents
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.
- 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.
Step 1- Prep the sirloin tip. Rub the roast with olive oil, making sure to get in all the nooks and crannies.
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.
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 135°F.
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 is something drilled into me in cooking school- always pat the meat dry first. Moisture prevents browning, so a quick blot with paper towels ensures a proper crust.
- 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. For food safety, always refrigerate leftovers within 2 hours of cooking, as recommended by the USDA.
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: Place the cooled roast in an airtight container or freezer-safe bag and freeze for up to 3 months.
Frequently asked questions
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 frozen 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.
The time it takes to cook your sirloin roast depends on how you prefer it. For rare, look for an internal temperature of 120°F; for medium-rare, look for 135°F; for medium, look for 145°F. I recommend using an instant-read thermometer (I use a Thermopro) because oven times vary widely. Relying on internal temp instead of time is the best way to guarantee consistent results.
If you can’t find a sirloin tip, you can substitute it with an eye of round or chuck roast. In my recipe testing, eye of round worked well, though it’s slightly leaner. Chuck roast is another option if you prefer more marbling and a richer flavor.
More easy roast beef dinners
- Oven baked tri tip roast
- Rump roast
- Bottom round roast
- Chuck tender roast
- Eye of round roast
- Top round roast
Sirloin Tip Roast
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.
Such a beautiful colour, just as I like, like almost bloody hehe. Very good.
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.
So many flavours. It should taste really amazing. Thanks!
This is the best sirloin tip roast recipe, and I’ve made a few. A weekly staple now.
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.
Aw, thanks Vicky!
Absolutely juicy and fabulous!
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!
SO good. I had a roast in my freezer. And this was the perfect recipe. SO flavorful and juicy. Thanks Arman!
using fresh rosemary and thyme shouldnt change this recipe too much, right?
Not at all 🙂
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!
where is the oven temp
As stated in the recipe: 350°
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!
Thanks for letting me know, Julia!
So easy and excellent!
Cheers, Amy- we love this roast!
Smells amazing and tastes even better!
Would this recipe call for leaving the dish uncovered, or covered while cooking?
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 🙂