A sirloin tip roast is an underrated cut of beef that deserves a place at your dinner table. This beautiful, budget-friendly roast becomes incredibly tender and flavorful when prepared with the right techniques and seasonings. Perfect for Sunday dinners or special occasions, this recipe transforms a humble cut into something truly spectacular.
The key to the best sirloin tip roast lies in proper seasoning, careful temperature control, and allowing the meat to rest after cooking. Unlike more expensive cuts, the sirloin tip benefits from a longer, slower cooking method that breaks down the muscle fibers and creates a melt-in-your-mouth texture. Whether you’re cooking for a small family gathering or a larger crowd, this recipe scales beautifully and delivers restaurant-quality results every single time.
I’ve been making sirloin tip roast for years, and I’ve finally perfected the method that produces the most tender, juicy results. The secret is starting with a hot sear to develop a beautiful crust, then finishing low and slow in the oven. This two-stage cooking method ensures maximum flavor development while keeping the interior perfectly pink and juicy. Paired with roasted vegetables and a rich pan sauce, this sirloin tip roast will become your go-to showstopper dinner.
Why choose sirloin tip roast? Beyond the budget-friendly price point, this cut is lean and flavorful, making it perfect for those watching their fat intake while still enjoying a satisfying, protein-packed meal. The preparation is straightforward enough for weeknight dinners but impressive enough for entertaining. You can prepare components ahead of time, making this an excellent choice for meal planning. Just like with any quality recipe, the foundation matters—starting with quality beef and fresh seasonings makes all the difference.
This recipe has become a family favorite because it’s foolproof, forgiving, and absolutely delicious. The roast stays moist even if you cook it slightly longer than intended, and the leftovers make amazing sandwiches and beef salads. I love serving this with creamy mashed potatoes, roasted root vegetables, or fresh greens dressed with a light vinaigrette. For more detailed cooking techniques, Serious Eats offers excellent guidance on meat preparation, and Bon Appétit has wonderful side dish inspiration.
Ingredients
- 1 sirloin tip roast (4-5 pounds)
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 medium onion, quartered
- 3 carrots, cut into 2-inch pieces
- 4 medium potatoes, cubed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Remove the sirloin tip roast from the refrigerator 30-45 minutes before cooking. This allows the meat to come to room temperature, ensuring even cooking throughout. Pat the roast completely dry with paper towels—this is crucial for achieving a beautiful, golden crust.
- Preheat your oven to 325°F. Position the oven rack in the lower-middle position to allow for even heat circulation around the roast.
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Mix thoroughly until evenly distributed.
- Generously rub the entire sirloin tip roast with the seasoning mixture, making sure to coat all sides, edges, and crevices. Don’t be shy with the seasoning—this creates a flavorful crust. Let the seasoned roast sit for 10 minutes to allow the seasonings to adhere.
- Heat olive oil in a large, oven-safe Dutch oven or roasting pan over medium-high heat. Once the oil is shimmering and very hot, carefully place the roast in the pan.
- Sear the roast for 3-4 minutes on each side until a deep golden-brown crust forms. Work carefully and don’t move the meat around—let it sit undisturbed to develop that beautiful crust. Use tongs to turn the roast gently.
- Once all sides are seared, remove the roast from the pan and set aside on a clean plate or cutting board.
- Add minced garlic to the same pan and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze the pan by pouring in the red wine (or additional beef broth if you prefer not to use wine), scraping up all the flavorful browned bits stuck to the bottom. This adds incredible depth to your pan sauce.
- Add beef broth to the pan and stir well to combine. Return the seared roast to the pan, nestling it into the liquid.
- Add fresh thyme sprigs, fresh rosemary sprigs, and the bay leaf to the pan around the roast.
- Cover the Dutch oven with a lid and transfer to the preheated 325°F oven.
- Roast for approximately 1 hour to 1 hour 45 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, cook to 135-145°F. Use a meat thermometer inserted into the thickest part of the roast for accuracy.
- About 30 minutes before the roast is finished, add the quartered onion, carrot pieces, and cubed potatoes to the pan around the roast. Stir them into the cooking liquid and continue roasting.
- When the roast reaches your target temperature, remove the pan from the oven. Transfer the roast to a cutting board and tent loosely with aluminum foil. This resting period is absolutely essential—let it rest for 15 minutes to allow the juices to redistribute throughout the meat, ensuring maximum tenderness and juiciness.
- While the roast rests, strain the cooking liquid through a fine-mesh sieve into a saucepan, reserving the vegetables. Discard the herb sprigs and bay leaf.
- To make a rich pan sauce, melt butter in the saucepan over medium heat. Sprinkle flour over the butter and whisk constantly for about 1-2 minutes to create a roux, stirring constantly to prevent lumps.
- Slowly pour the strained cooking liquid into the roux while whisking constantly to create a smooth, lump-free sauce. Continue cooking and stirring for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Taste the sauce and adjust seasoning with additional salt and pepper as needed.
- Slice the sirloin tip roast against the grain into ½-inch thick slices. Arrange on a serving platter with the roasted vegetables.
- Pour the warm pan sauce over the sliced roast and vegetables, or serve it on the side for guests to add as desired.
Pro Tips
- Room temperature meat is essential for even cooking. Never skip this step, even if you’re short on time. A cold roast will cook unevenly, resulting in a gray, overcooked exterior before the interior reaches the proper temperature.
- The meat thermometer is your best friend. Every oven is different, and cooking times can vary based on the exact size and shape of your roast. Invest in a quality instant-read thermometer for consistent, perfect results every single time.
- Don’t skip the searing step. Those beautiful brown bits (called fond) add incredible flavor to your pan sauce and create a gorgeous crust that keeps the juices sealed inside the meat.
- Resting the roast is non-negotiable. During cooking, the heat pushes all the juices toward the center of the meat. Resting allows these juices to redistribute throughout, making every slice incredibly tender and juicy. Skipping this step will result in a dry roast, no matter how perfectly you cooked it.
- Slice against the grain for maximum tenderness. Look at the direction the muscle fibers run and slice perpendicular to them. This breaks up the long fibers, making each bite more tender.
- The pan sauce can be made a day ahead and refrigerated. Simply reheat gently over low heat before serving. You can also freeze it for up to three months.
- Leftover roast is wonderful sliced thin and served on crusty bread with horseradish cream sauce, or chopped and added to salads, grain bowls, or beef fried rice.
- For a more elegant presentation, you can carve the roast in the kitchen and arrange slices on individual plates with vegetables, then drizzle with warm pan sauce.
- If your roast is larger than 5 pounds, add approximately 15 minutes of cooking time per additional pound. Always rely on the meat thermometer rather than time alone.
- Make this recipe in a slow cooker by searing the roast as directed, then transferring everything to a slow cooker on low for 6-8 hours, adding vegetables during the last 2 hours.