Here’s a complete guide on sirloin tip roast 🥩 — plus a simple, flavorful oven recipe:
Sirloin Tip Roast Basics
- Cut: Lean cut from the round (hindquarter) of the cow.
- Flavor: Beefy, moderately tender.
- Uses: Roasting, slow-cooking, or slicing for sandwiches.
- Tip: Because it’s lean, avoid overcooking to prevent dryness.
Cooking Tips
- Bring to room temperature before roasting for even cooking.
- Season generously with salt, pepper, garlic, and herbs.
- Sear first: Browning the roast on all sides locks in flavor.
- Use a meat thermometer: Sirloin tip roast is best at 135°F (57°C) for medium rare, 145°F (63°C) for medium.
- Rest 15 minutes before slicing thinly against the grain.
Oven-Roasted Sirloin Tip (Serves 4–6)
Ingredients
- 3–4 lb (1.3–1.8 kg) sirloin tip roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried rosemary or thyme
- Salt & black pepper
- Optional: 1 cup beef broth or red wine for pan sauce
Instructions
- Preheat oven: 450°F (230°C).
- Season roast: Rub with olive oil, garlic, herbs, salt, and pepper.
- Sear roast: In a hot skillet, brown all sides 2–3 minutes each.
- Roast in oven: Place on a rack in a roasting pan. Roast at 450°F (230°C) for 15 minutes to sear, then reduce heat to 325°F (165°C) and continue roasting 45–60 minutes, depending on size, until internal temperature reaches desired doneness.
- Rest: Cover loosely with foil for 15 minutes.
- Slice thinly against the grain and serve.
Optional Pan Sauce
- Deglaze the roasting pan with beef broth or red wine, scraping up brown bits.
- Simmer 5–10 minutes until slightly thickened.
- Pour over sliced roast.
Variations
- Slow-cooked sirloin tip: Braise with vegetables and broth 3–4 hours for very tender meat.
- Herb-crusted: Add mustard and fresh herbs for extra flavor.
- Spicy rub: Use paprika, garlic powder, and cayenne for a kick.
I can also give a quick weeknight method using a slow cooker that keeps it juicy if you want.
