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 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 👇👇
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.
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!
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.
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).
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.
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!
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
FAQs
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.
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.
About ½ inch thick is ideal — thick enough to showcase texture, thin enough to bite easily.
Yes — just adjust cooking time proportionally. Always follow internal temp target, not just time.
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).
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
- ½ Tbsp ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
Instructions
- 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.
- Once the roast has rested at room temperature, preheat the oven to 500°F and place the oven rack in the lower third position.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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