This recipe for sirloin tip roast is delectable and tastes great when thinly sliced and served with au jus! It is far simpler than you may imagine.
This beef sirloin tip roast can be made delightfully juicy with just a little seasoning and time.
As an entrée, The Perfect Sirloin Tip Roast goes well with mashed potatoes, roasted broccoli, and a fresh salad. During the work week, the leftovers are excellent in sandwiches and Beef Barley Soup.
A Sirloin Tip Roast
This is the part of the cow’s hindquarters that is sliced, and it is frequently a rougher cut—the greater the muscle, the tougher the cut. It is also known as a beef sirloin tip roast or a round tip roast. A sirloin roast is not the same as this.
To transform a sirloin tip oven roast into a masterpiece, the meat must be tenderized over a long period. Because meat is pricey, I always use a thermometer for everything, including roast chicken, baked ham, and perfectly cooked pork tenderloin!
For items like steaks and chicken breasts, I have an instant-read thermometer, and for roasts or roast chicken, I have an oven-safe thermometer.
By using a thermometer, you can guarantee that your food will be correctly cooked and that the meat will always be juicy and soft.
Cooking a Sirloin Tip Roast
This roast benefits from a high initial temperature that forms a crust and seals in the juices (therefore, I don’t bother to brown it beforehand).
The roast may slowly cook to exquisite perfection at a lower temperature. Because this roast is lean, it must not be overdone (use a thermometer). It’s also crucial to give the meat at least 15 minutes—I generally give it 20—to rest before carving.
- set the oven to 450 degrees.
- A 4 or 5-lb roast should be given a solid hour to sit at room temperature.
- The meat should be seasoned with olive oil and then left aside.
- Place thick rings of a full onion (white or yellow) on the bottom of a dark pan. You can use a cast-iron skillet or a stockpot. Onions provide flavor, and this will serve as the base for the top sirloin roast while it roasts.
- The onions can be discarded after roasting because they tend to turn fairly brown or mixed with the liquids to make a sauce or delectable gravy. Yum!
Sirloin Tip Roast Cooking Time
This more challenging cut of beef will become delicious and tender with patience! The meat should be seared at 450°F for the first 15 minutes, and then slowly roasted at 300°F for 50 to 75 minutes.
This can change depending on the roast’s form, size, and/or how cold it is, among other factors.
For a medium-rare roast, the internal temperature must be 135°F. Take your roast out of the oven around 5-7° before it has finished cooking because it will keep cooking while it rests in foil tents.
I urge you to use a thermometer to ensure this is accurate. Before carving, remove and cover it with aluminum foil and allow it to sit for at least 20 minutes.
- 1 sirloin tip roast 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- 1 teaspoon dried rosemary
- 1 onion
- set the oven to 450 degrees.
- The roast should be taken out of the refrigerator at least 45 to 60 minutes before cooking.
- Rub seasonings and olive oil onto the roast. Place onions in the bottom of a dark pan after slicing them into thick rings (do not split rings).
- Raise the roast over the onions. (You might not need all of them; the roast must cover the onions or they will burn.)
- 15 minutes at 450 °F for roasting. Reduce the heat to 300°F and roast the meat until it reaches the desired doneness. (145°F for medium; 135°F for medium-rare), a further 90 minutes.
At about 142°F, I normally take mine out of the oven a few degrees before it’s finished, and gently tent it with foil. Before slicing, let stand for at least 20 minutes.
- Save any drippings for gravy or freeze them to add to soups and stews, then discard the onions.