How To Cook A Sirloin Tip Roast

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!

Recipe Overview

If you've been eyeing that beef sirloin tip roast at the grocery store but are 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 on just 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 more evenly so you don’t end up with some parts overdone and others undercooked.

I’ve included all of my top tips throughout the recipe below to help you get the most out of your roast, so be sure to read through them before you start. Follow these little tricks, and you’ll have a roast that everyone at the table will be begging for seconds of!

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! This is the most accurate way to get your desired doneness. Poke the meat thermometer into the middle center of the roast and check for these temperatures:

• 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 a meat thermometer in your oven before, don’t worry—it’s easy! First, insert the thermometer probe into the center of the roast. The probe is connected to a long, oven-safe cord. The other end of the cord connects to a digital reader, which stays outside the oven. Close the oven door on the cord, and attach the digital reader to the front of the oven (it has a magnet, so it sticks right on). Set the temperature you want on the reader, and it will beep when your roast reaches that temperature, so you'll know it's cooked perfectly!

How To Cook A Sirloin Tip Roast

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: 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: Once the roast has rested at room temperature, preheat the oven to 500°F and place the oven rack in the lower third position.

STEP 3: 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!

STEP 4: 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.

STEP 5: 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: Bake at 500°F for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F. Continue cooking until the internal temperature reaches 122-125°F for medium-rare, 127-130°F for medium and 135-140°F for medium-well (this will take approximately 15 minutes per lb).I cooked my til 122°F (medium rare).

STEP 7: 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.

STEP 8: 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.

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

STEP 9: 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!

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.