Lean and Tender Beef Round Tip Roast Recipe
This sirloin tip roast recipe is delicious and perfect thinly sliced and served with au jus! It is a lot easier than you think. With just seasoning and a little bit of time, this beef sirloin tip roast can come out deliciously juicy!
Sirloin tip roast is perfect served as an entrée with mashed potatoes or roasted broccoli and a crisp salad. The leftovers make great sandwiches during the work week and are perfect in Beef Barley Soup.
What is a Sirloin Tip Roast?
Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut. This is not the same as a sirloin roast.
A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! Meat is expensive so I always use a thermometer for everything from perfect pork tenderloin to baked ham and even roast chicken!
I have both an instant read thermometer for things like steaks and chicken breasts and one I can leave in the oven for things like roasts or roast chicken. Using a thermometer ensures your dishes come out perfectly cooked and meat is juicy and tender, never dry!
How to Cook a Sirloin Tip Roast
A high temp at first creates a crust on this roast and seals in the juices (so I don't bother to brown first). The lower temperature allows the roast to slow cook to tender perfection. This roast is lean so it is important that it isn't overcooked (use a thermometer). It is also essential that you let the meat rest at least 15 minutes (I usually do 20 min) before carving.
- Preheat oven to 450°F.
- Allow a 4 or 5 lb roast to sit at room temperature for a good hour.
- Rub the olive oil and seasonings onto the meat and set aside.
- Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan. A stockpot or cast-iron skillet will do! This will be the foundation for the top sirloin roast to rest on while it roasts AND the onions provide flavor!
- After roasting, the onions can be discarded (as they tend to get quite dark) or blended with the juices and into a sauce or delicious gravy. Yum!
How Long to Cook a Sirloin Tip Roast
Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.
The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.
To get this right, I strongly suggest a thermometer. Remove and tent with aluminum foil and let sit for at least 20 minutes before carving.
More Delicious Roast Recipes
- Roast Turkey Breast – super easy!
- Roast Chicken & Vegetables – a complete meal
- Lemon Roast Chicken – uber flavorful
- Slow Cooker Rosemary Beef Roast – the slow cooker does all the work
- Roasted Cabbage Steaks Recipe – a great vegetarian option!
Perfect Sirloin Tip Roast
Prep Time 10 minutes
Cook Time 2 hours
Resting time 15 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
This sirloin tip roast recipe is one of or favorites! It is a lot easier than you think with a little bit of roast seasoning, this beef sirloin tip roast can be prepped, roasted and served in no time at all!
- 1 sirloin tip roast 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh cracked pepper
- salt
- 1 teaspoon dried rosemary
- 1 onion
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Preheat oven to 450°F.
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Remove roast from the refrigerator at least 45-60 minutes before cooking.
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Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
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Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
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Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
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Remove from oven (a few degrees before it's done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
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Discard onions and save any drippings for gravy or freeze to add to soups or stews.
Calories: 294 , Carbohydrates: 1 g , Protein: 52 g , Fat: 7 g , Saturated Fat: 1 g , Cholesterol: 140 mg , Sodium: 114 mg , Potassium: 929 mg , Vitamin C: 1 mg , Calcium: 14 mg , Iron: 1.8 mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Main Course
Cuisine American
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Cooking method adapted from Canada Beef – Oven Roast Know How
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