Sirloin Tip Roast

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.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 45

Total Time 46

Servings servings

Calories 229kcal

Author Arman Liew

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.

Video

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