How To Cook A Sirloin Tip Roast

Name: How To Cook A Sirloin Tip Roast
Prep time: 15 min
Cook time: 75 min
Total time: 210 min
Ingredients: 4-5 lb beef sirloin tip roast; 2 tsp salt; 4 Tbsp vegetable oil or avocado oil; 3 minced garlic cloves (mince with knife not garlic press or it will burn); 2 Tbsp fresh thyme (minced); 2 Tbsp fresh rosemary (minced); 1 Tbsp salt; 1/2 Tbsp ground black pepper; 1 tsp onion powder; 1 tsp paprika

Wondering how to cook a beef sirloin tip roast that's juicy and tender? Keep reading for my foolproof tips and tricks to make your roast turn out perfect every time! 👇👇

Sliced sirloin tip roast on a serving plate with fresh rosemary

Recipe Overview

If you've been eyeing that beef sirloin tip roast at the grocery store but feel a little intimidated, I've got you covered! It's actually one of the more affordable cuts of beef, and it often goes on sale, so I love grabbing one when I can.

Cooking a beef roast might sound complicated at first, but trust me, it's way easier than you think. There are just a few key steps to make sure it turns out juicy and tender every time.

First, skip the guesswork and use a Meat Thermometer instead of relying only on cooking times. It's the secret to getting that perfect level of doneness.

Also, let the roast sit at room temperature for a couple of hours before cooking-this helps it cook evenly so you don't end up with some parts overdone and others undercooked.

What Roast Cut to Choose (Before You Begin)

The sirloin tip roast may also be labelled as ball tip roast, knuckle roast, or round tip roast at the butcher. Ask by those names if you don't see "sirloin tip."
Choose a roast that is fairly uniform in shape so it cooks evenly.
Look for some light marbling (thin fat streaks) - this helps with juiciness in this lean cut.
If there is a fat cap, it should be trimmed but not removed entirely - a little fat helps flavor.
For a 4-5 lb roast, budget about 15 minutes per lb (after searing) to reach medium doneness, though always rely on the meat thermometer for final doneness.

Recipe Ingredients

4 to 5 lb beef sirloin tip roast (mine was 4 ½ lbs)
2 tsp salt
4 Tbsp vegetable oil or avocado oil - use a high smoke point cooking oil
3 minced garlic cloves - mince with knife, NOT a garlic press or it will burn in oven
2 Tbsp fresh thyme - minced
2 Tbsp fresh rosemary - minced
1 Tbsp salt
½ Tbsp ground black pepper
1 tsp onion powder
1 tsp paprika

Kitchen Equipment I Used

Cast Iron Roasting Dish - You can use a braising pan or a roasting dish with a rack. Both will work.
Meat Thermometer - a must for your roast to turn out perfectly! You can grab the cheap one I used on Amazon, it's easy to use and perfect for this recipe.
Sharp Cutting Knife - Important to get those perfect beef slices!

Use a Meat Thermometer 👇👇

To get the best results, you must use a meat thermometer. It's the most accurate way to hit your desired level of doneness, no guessing or overcooked edges.

Internal temperature guide:

Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well-done: 160°F and above

How to use it:

If you've never used an oven-safe meat thermometer before, don't worry, it's easy!

Insert the thermometer probe into the center of the roast (avoid fat or bone).
The probe connects to a long, oven-safe cord.
Attach the other end to the digital reader outside the oven, it usually has a magnet to stick to the door.
Set your desired temperature on the reader. It will beep once your roast reaches that point, so you'll know exactly when it's cooked perfectly.

👉 This simple step makes all the difference between dry roast and melt-in-your-mouth perfection.

How To Cook A Sirloin Tip Roast 👇👇

Four images, first is raw sirloin tip roast, second is sprinkled with salt, third is wrapped with plastic wrap

STEP 1: Let Roast Come to Room Temperature

Pat the roast dry with a paper towel. Sprinkle 2 tsp salt all over the roast. Cover it with plastic wrap and let it sit at room temperature for 2 hours. This step brings the meat to an even temperature, which lets the roast cook more evenly while in the oven.

STEP 2: Preheat Oven

Once the roast has rested at room temperature, preheat the oven to 500°F and place the oven rack in the lower third position.

Four images grouped together, first is chopped fresh rosemary and thyme, second is chopped garlic, third is spices, herbs and oil in a bowl, fourth is all ingredients mixed in a bowl.

STEP 3: Prepare the Herb & Garlic Paste

In a small bowl, mix together the 2 Tbsp vegetable oil, 3 minced garlic cloves, 2 Tbsp minced fresh thyme, 2 Tbsp minced fresh rosemary, 1 Tbsp salt, ½ Tbsp ground black pepper, 1 tsp onion powder and 1 tsp paprika to form a paste.

Cooking Tip: Mince the fresh rosemary, thyme, and garlic cloves finely with a knife. Be sure to use a knife and not a garlic press-using a press makes the garlic too fine and can cause it to burn at high temperature in the oven!

Four images grouped together, first is roast with rub mix smeared on top, second is rub mix spread over roast, third is close up of meat thermometer in roast, fourth is roast with meat thermometer in roast pot.

STEP 4: Apply the Rub

Now place the roast fat-side up in a roasting dish and rub the herb and spice paste all over the roast. Insert an oven-safe meat thermometer into the middle center of the roast.

Three images grouped, first is raw sirloin tip roast in oven, second is clow up of meat thermometer, third is cooked roast in oven.

STEP 5: Insert The Meat Thermometer

Place the roast in the oven, ensuring the cord is coming out, and then close the oven door on the cord. The digital reader has a magnet, so it will stick to the outside of the oven door. Just insert the end of the cord into the digital reader to connect them.

STEP 6: Reduce Heat & Continue Roasting

First, bake at 500°F for 20 minutes.

After 20 min, reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches your goal:

Medium-rare: ~130-135°F
Medium: ~140-145°F
Medium-well: ~150-155°F

This will take about 15 minutes per lb as a rough guide (but always rely on thermometer).

Four images of a roast, first two are roast in a pot looking over it and looking at the side, third is wrapped in foil, fourth is roast on cutting board with meat thermometer poked in.

STEP 7: Remove From Oven

Once the roast reaches the desired temperature, remove it from the oven and drizzle the pan juices over the top. Transfer the roast to a cutting board, keeping the meat thermometer inserted, and cover it loosely with foil.

Let the roast rest for about 20 minutes. During this time, it will continue to cook slightly, and the internal juices will redistribute, making the meat more tender. This is why it's important not to slice it right away.

Four images grouped together, first is roast with strings cut off, second is hands slicing the roast with a knife, third is the roast with half cut into slices, fourth is looking down at the roast with slices cut out of half

STEP 8: Slice and Serve

Once you've reached your desired internal temperature, remove the strings wrapping the roast with scissors.

Using a sharp knife, slice the roast into ½-inch thick pieces, and serve!

Looking down at a sirloin tip roast with half cut into slices, all on a serving plate with fresh rosemary surrounding it.

Save Those Pan Juices & Make Gravy

Those drippings are full of flavor - don't pour them away.

Pour the pan juices into a saucepan.
Whisk in 2-3 tsp flour over medium heat until it thickens.
If too thick, thin with beef broth or water; if too thin, whisk in more flour.
Drizzle over your sliced roast just before serving.

Serving & Side Dish Ideas

Classic pairing: roasted potatoes, carrots, and green beans
Use pan juices over steamed veggies
Thin-sliced roast makes amazing sandwiches
Serve with horseradish cream, mustard sauce, or compound butter
Seasonal idea: pair with winter root veg or sautéed greens

Recipe Tips & Pro Tricks

Thermometer is your best friend. Never guess by color.
Don't peek often. Opening the oven frequently drops heat and slows cooking.
Tent properly. Don't wrap tightly - loose foil helps the roast rest without steaming.
Slice against the grain. That ensures tenderness in every bite.
Adjust oven calibration. If your oven runs hot or cold, consider using an oven thermometer.

Let the roast will reach your desired level of doneness as it rests:

Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well-done: 160°F and above

How To Store Leftovers

REFRIGERATE - Place any leftover roast in an airtight container in the fridge for up to 4 days.
TO REHEAT - Preheat your oven to 250°F. Place the roast in a baking dish and cover loosely with foil. Heat for about 20-25 minutes or until heated through. You can also add a splash of beef broth to the baking dish to add moisture to the meat as it's reheating.

Leftover Ideas:

Roast beef sandwiches or subs
Shredded in tacos or wraps
Beef & vegetable soup
Stir-fry strips of leftover roast

Cooked sirloin tip pot roast in a roasting pan with some fresh rosemary at bottom

FAQs

Why is my roast tough or chewy?

If the roast is cooked too far past target temp, it loses tenderness. Also, if the cut is uneven, thinner parts may overcook. Always rely on a thermometer and rest before slicing.

Can I skip the 500°F start?

Yes - but you'll lose some crust. If you skip it, roast at 325°F the whole time but add extra time and use the thermometer carefully.

How thick should I slice?

About ½ inch thick is ideal - thick enough to showcase texture, thin enough to bite easily.

Can I use a smaller or larger roast?

Yes - just adjust cooking time proportionally. Always follow internal temp target, not just time.

What if I don't have a meat thermometer?

I strongly recommend getting one - they're inexpensive and the accuracy is key. But as a crude fallback: test by pressing in the thick part; it should feel springy but not mushy (not reliable though).

Recipe Overview

What Roast Cut to Choose (Before You Begin)

Recipe Ingredients

Kitchen Equipment I Used