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Sirloin Tip Roast

This sirloin tip roast recipe delivers a tender, flavorful centerpiece perfect for Sunday dinners or holiday gatherings without breaking the bank. This lean cut of beef transforms into a succulent roast with the right technique, proving you don't need an expensive prime rib to impress your guests.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds sirloin tip roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 cup beef broth
  • 2 tablespoons butter

Equipment

  • Large oven-safe skillet or cast iron pan
  • Roasting pan with rack
  • Meat thermometer
  • Sharp carving knife
  • Cutting board with juice groove
  • Kitchen twine
  • Small mixing bowl
  • Aluminum foil

Method
 

  1. Remove the sirloin tip roast from the refrigerator and let it sit at room temperature for 45 minutes before cooking. Pat the entire surface completely dry with paper towels.
  2. Combine the minced garlic, kosher salt, black pepper, rosemary, thyme, onion powder, and smoked paprika in a small bowl. Mix thoroughly to distribute all the spices evenly.
  3. Rub the olive oil all over the roast, then apply the seasoning mixture generously to all sides, pressing it into the meat. Use kitchen twine to tie the roast at 2-inch intervals to help it maintain a uniform shape.
  4. Preheat your oven to 325°F. Heat a large oven-safe skillet over medium-high heat and sear the roast on all sides until deeply browned, about 3 to 4 minutes per side.
  5. Place the seared roast on a rack in your roasting pan. Pour the beef broth into the bottom of the pan, being careful not to pour it over the roast itself.
  6. Insert a meat thermometer into the thickest part of the roast and place it in the preheated oven at 325°F. Roast for approximately 60 to 75 minutes, checking the internal temperature after 50 minutes. Target 135°F for medium-rare or 145°F for medium.
  7. When the roast reaches your desired temperature, remove it from the oven and place the butter on top. Tent loosely with aluminum foil and let it rest for 15 minutes before carving.
  8. Remove the kitchen twine and transfer the roast to a cutting board. Slice against the grain into 1/4 to 1/2 inch thick pieces using a sharp carving knife.

Notes

Let your roast rest for the full 15 minutes no matter how tempting it is to cut into it early. This resting period is what separates a juicy roast from a disappointing dry one. Always slice against the grain to shorten the muscle fibers, making each bite more tender. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.