Ingredients & Substitutions
Here I explain the ingredients for this beef sirloin tip roast, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Sirloin Tip Roast – This cut, also called a round tip roast, is cut from the hindquarters of the cow. Even though it’s a tougher cut, sirloin tip roast recipes become tender, mouthwatering masterpieces when roasted slowly at lower temperatures. Choose a roast with a uniform shape and some marbling. I prefer to get it at the butcher shop, but grocery stores may also have it. Don’t confuse the roast with sirloin tip steaks, which is the roast in sliced form. If you can’t find it, a rump roast is another budget cut of beef you can make. Olive Oil – Oil adds flavor, helps the seasonings stick, and I also using it for searing to get that browned crust. Feel free to use any cooking oil you like. Dried Herbs & Spices – My recipe for sirloin tip roast is simple, simple, simple… no need to fuss with fresh garlic or fresh herbs. Instead, I used garlic powder, onion powder, dried rosemary, dried thyme, and dried oregano that I already had on hand. You can also substitute Italian seasoning instead of the individual dried herbs. Sea Salt & Black Pepper
How To Cook A Sirloin Tip Roast
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cooking Time Chart
I recommend using a probe thermometer (it will beep when the right temperature is reached) for a perfect sirloin tip roast every time. In case you don’t have one, I made this handy time chart for you, but as you can see the time varies widely depending on how thick the roast is and how you tie it. (If you do have one, just go by the target internal temperature!) Note: The guidelines above are the temperature that the roast should be when you take it out of the oven, before resting. The internal temperature will rise an additional 10 degrees F while resting.
Storage And Reheating
Store: Keep leftovers in a covered container in the fridge up to 4 days. Reheat: Slices are best reheated in a skillet with a little beef broth to rehydrate them. You can also reheat a whole unsliced sirloin tip roast in the oven, using the same method I use for reheating beef tenderloin. Personally, I prefer to use the leftovers to make vegetable beef soup or a sandwich on grain-free bread. Freeze: Place slices between sheets of parchment paper in a zip lock bag and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Hearty roasts call for plenty of side dishes! Here are some of my favorites to serve with this main dish:
Dry out the surface before cooking. Pat the roast dry with paper towels and leave it uncovered in the refrigerator overnight if possible. This firms up and dries the outside of the roast, allowing it to get a better sear. It will still be juicy inside after you cook it! Tie the roast tightly. Tying the roast with twine prevents it from spreading during cooking. This not only makes it look more appealing, but also helps it cook more evenly. Test with a thermometer. Cook time can vary based on your oven, the shape of your roast, and even the pan you use. A probe thermometer is the best, easiest way to be certain of the right doneness, but a regular meat thermometer also works if you use the time chart above. Resting is a must. Like all roasts and steaks, resting the sirloin tip roast after cooking allows the juices to redistribute inside the meat and keeps it tender. Don’t skip it! Slice against the grain. This breaks up the muscle fibers, so each bite is tender as can be.
Veggies – I like to balance the rich main dish with some roasted brussels sprouts, roasted cauliflower, or root vegetables on the side. When I’m feeling fancy, I pair this roast with my broccoli rabe recipe, or serve buttery sauteed mushrooms over the slices. Potatoes – Classic oven roasted potatoes or creamy mashed sweet potatoes are perfect to round out your holiday meal. I usually make one of these, since they are easy crowd pleasers. For lighter alternatives, try roasted turnips (they are similar in texture and flavor to roasted potatoes), air fryer jicama fries or my mashed cauliflower. Salads – Crisp and crunchy salads like carrot salad, sweet kale salad, or a simple spring mix salad pair well with a sirloin tip roast. Sauces – This time I just whisked together some mustard, mayo, and horseradish. But you can also make au jus or gravy from the pan drippings.
More Easy Roast Recipes
There are so many different cuts you can use to cook a roast, whether it’s the holidays or simply a dinner night in. Here are some others you might like:
My Tools For This Recipe
Please enter your first name for your account. Your saved recipe will also be sent to your email. Note: Cook times are for a 3-pound roast. See the chart in the post above for cook times per pound if your roast is smaller or larger. Also, cook time will be different if you didn’t let the roast come to room temperature (in step 5 above) or sear on all 4 sides before roasting. Note: I re-tested this sirloin tip roast recipe in September 2023. The only change was adjusting the oven temperature to 300 degrees F (instead of 250) and increasing the cooking time estimates. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
