How To Cook A Sirloin Tip Roast

How To Cook A Sirloin Tip Roast

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Prep Time: 15

Cook Time: 1 15

Resting Time: 2

Total Time: 3 30

Servings: 15 slices

Ingredients

4-5 lb beef sirloin tip roast
2 teaspoon salt
4 tablespoon vegetable oil or avocado oil
3 minced garlic cloves - mince with knife not garlic press or it will burn
2 tablespoon fresh thyme - minced
2 tablespoon fresh rosemary - minced
1 tablespoon salt
½ tablespoon ground black pepper
1 teaspoon onion powder
1 teaspoon paprika

Instructions

Pat the roast dry with a paper towel. Sprinkle 2 teaspoon 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 tablespoon vegetable oil, 3 minced garlic cloves, 2 tablespoon minced fresh thyme, 2 tablespoon minced fresh rosemary, 1 tablespoon salt, ½ tablespoon ground black pepper, 1 teaspoon onion powder and 1 teaspoon 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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