This juicy Sirloin Tip Roast recipe is both fancy and simple, offering perfectly tender and flavorful beef every single time. Crusted with fresh rosemary, thyme, and plenty of garlic, this easy beef meal always wins. I include all my best tips for delectable success!
This recipe for beef Sirloin Tip Roast is the reliable answer to your quest for a beef roast that’s both juicy and delicious at the same time. My family adores the simple yet pronounced flavors of fresh garlic and herbs that infuse the beef. And, of course, they love the sides that usually accompany this entrée, like Mashed Potatoes or garlicky Roasted Potatoes, Honey Garlic Carrots, and a gorgeous Winter Citrus Salad. If there are any leftovers, I’m all set to make a mean Roast Beef Sandwich!
Why My Family Loves This Beef Sirloin Tip Roast
We’re a beef-loving family. Whenever I pose the question, “What should we make for supper?”, you can bet that “grilled steak” is the reply 95% of the time >>> especially Blake’s simple Grilled Ribeye Steak with our signature Steak Seasoning. This beef sirloin tip roast recipe includes those same rosemary and thyme flavors, so it’s no wonder our family loves this recipe! Here’s why we think you’ll love it, too:
- Fancy yet simple. This is a beautifully simple recipe to make – just sear the roast on the stovetop and then let the oven do the work of transforming it into tender, flavorful gloriousness.
- Flavorful. Don’t skimp on the garlic and herbs when you make this sirloin tip roast. They infuse the meat with so much flavor.
- Versatile. Serve this easy sirloin tip roast recipe during the week or for Sunday Supper with your family, when you have an afternoon to let it roast to perfection. Or treat guests to a special dinner or celebratory holiday meal. This is an easy recipe that feels special. See my Serving Suggestions below for complete meal ideas.
Enjoy!
Sirloin Tip Roast vs Top Round Roast
Sirloin tip roast: This is a lean cut from the hindquarters of the cow. Because this is a larger muscle, it’s known to be a bit tougher than other cuts, and definitely benefits from being cooked long and slow at a lower temperature (this recipe has you cook the beef at 300°F for 30 minutes, then drop to 250°F for 1½ to 2 hours).
Top round roast: This is also cut from the hindquarters but typically from the upper thigh. It’s a slightly more tender cut of beef than a sirloin tip. A favorite for making Roast Beef.
What You’ll Need
You’ll only need a handful of ingredients to prepare this roast. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Sirloin tip roast – Choose a good-quality cut of meat.
- Salt & pepper – I use kosher salt and freshly ground black pepper for simple yet perfect seasoning.
- Olive oil – This provides a fat to sear the roast, to attain a golden crust. It also helps the fresh garlic and herbs stick to the meat.
- Fresh herbs – Rosemary and thyme. I HIGHLY recommend using fresh herbs, however, you can substitute dried rosemary and thyme if needed, at half the amounts.
- Garlic – This adds tons of flavor. Don’t shy away from the 6 cloves. If anything, add more!
How to Make Sirloin Tip Roast
As mentioned, it’s so easy to make this wonderful beef recipe. Find the detailed instructions in the recipe card below.
- Prepare. Let the meat rest for 1 hour at room temperature. Preheat the oven.
- Dry. Pat the roast dry with paper towels, then tie with kitchen twine to form its shape.
- Season. Rub the roast with salt and pepper.
- Sear. Now sear the roast on all sides in olive oil over medium to medium-high heat.
- Make seasoning paste. Combine rosemary, thyme, garlic, and olive oil, then spread the mixture over the roast.
- Roast. Place in the oven and cook until the outside is browned, about 30 minutes.
- Continue cooking. Reduce the oven temperature and roast for up to 2 hours until the roast reaches your desired level of doneness.
- Rest, then slice and serve. Let the roast rest out of the oven for 20 minutes before slicing.
How Long To Cook Sirloin Tip Roast
The best sirloin tip roasts are cooked for up to 2 hours; slow cooking helps keep the meat tender and release its natural beef flavors. Use an instant-read kitchen thermometer or a thermometer that can be left in the roast while it cooks, along with the temperature guide below, to ensure your roast is done to your liking. Remember, sirloin tip roast is lean, so it’s very important to not over-cook it.
- Rare: 125°F
- Medium rare: 135°F
- Medium: 145°F
- Medium well: 155°F
Brenda’s Tips for Success
To cook a perfect roast, follow these tips:
- Rest the roast on the counter before cooking it. This helps take off the overall deep chill of the meat, to cook more evenly.
- Use a meat thermometer. Follow the temperature guide above to cook your sirloin tip roast to your desired doneness. An instant-read thermometer or oven-safe thermometer is your best friend when cooking meat, so you know when it reaches your preferred temperature.
- Rest after cooking. Transfer the roast to a cutting board and let it sit for 15-20 minutes under a foil tent before slicing.
- Slice against the grain. Use a sharp knife to cut perpendicular (across) the long beef fibers. This shortens the fibers running through the meat, making it easier to chew and more tender.
- And slice thinly! Keep slices to ½” thickness or less. The thinner you slice, the more tender it will be. For dinner portions, I aim for ¼” to ½”-thick slices. For sandwiches and stir-fries, I prefer ⅛” slices.
- Collect pan drippings. If desired, save the pan drippings and create a simple sauce or gravy.
Serving Suggestions
A beef sirloin tip roast makes a classic centerpiece to a holiday meal, but it’s also easy enough to serve any time you want a hearty main dish. Potatoes and vegetables are natural pairings, or try a side of salad for a lighter touch. Here are a few more serving suggestions:
- Salad. Try a crisp Winter Apple Salad or veggie-packed Roasted Beet Salad. Perfect fresh contrast to a slow-roasted roast!
- Soup. Serve steaming cups of delicious New England Clam Chowder before the main course – especially delightful during the holidays.
- Mashed potatoes. Beef and potatoes just go together. My Buttermilk Mashed Potatoes or Easy Creamy Mashed Potatoes are family favorites.
- Other potatoes. Make a garlicky batch of Roasted Potatoes to go alongside the roast. Or a cheesy-saucy pan of Cheesy Scalloped Potatoes. My warm German Potato Salad is super delicious, for something different.
- Vegetable sides. A simple side of Roasted or Grilled Asparagus is the perfect lighter side to a beef main dish.
- Bread. My soft Rhodes Rolls recipe is always a hit. And I will never, ever pass up steaming Popovers!
How to Store & Reheat Leftovers
If you have any leftover sirloin tip roast, here’s how to store it:
- Fridge – Place the cooled leftover whole roast or slices in an airtight container and store in the fridge for up to 4 days.
- Freezer – Store slices of the roast in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge.
- To Reheat – Warm in an oven-safe dish at 250°F. Cover the roast with foil to keep it from drying out.
More Beef Recipes To Try
Sirloin Tip Roast
Ingredients
- 4 pounds sirloin tip roast
- 3 teaspoons Morton kosher salt
- 2 teaspoons freshly ground black pepper
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 6 large cloves garlic, minced
Instructions
- Remove roast from the refrigerator 1 hour before cooking to ensure it reaches room temperature, promoting even cooking throughout.
- Preheat oven to 300°F.
- Gently pat the roast dry using paper towels. Use kitchen twine to secure the roast's shape.
- Generously season all sides of the roast with the salt and pepper.
- In a Dutch oven or large cast iron skillet, over medium to medium-high heat, warm the olive oil. Once oil is shimmering, add roast and sear on all sides until a golden crust forms, approximately 3 minutes per side.
- While the roast is searing, in a small bowl combine olive oil with rosemary, thyme, and garlic to create a paste.
- Remove the roast from the Dutch oven and evenly coat it with the prepared rosemary and garlic mixture. Add roast back to Dutch oven.
- Place Dutch oven with the roast in the preheated oven and cook for 30 minutes to brown the outside.
- Reduce oven temperature to 250°F and continue cooking for 1½ to 2 hours, or until internal temperature reads 135-150°F, depending on your desired level of doneness (see Notes below).
- Remove the roast from the Dutch oven and place it on a platter. Tent loosely with aluminum foil and allow the roast to rest for 15-20 minutes. The slice thinly, against the grain. Serve hot.
Notes
- Rare: 115°F
- Medium rare: 125°F
- Medium: 135°F
- Medium well: 150°F
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