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How To Cook a Sirloin Tip Roast - The Perfect Easy Recipe

May 14, 2020

There's nothing quite as satisfying as a perfectly prepared sirloin tip roast. Also called the "round tip roast boneless' by some, a well-prepared roast is a meal to behold.

The roast is a family favorite for many because it's hearty, fulfilling, but also incredibly easy to prepare. The flavor-filled sirloin tip is a lean cut, made up of tough muscle and some saturated fat. When served with carrots and baby red potatoes, or green beans and onion, it can be a perfect entree for an evening with family and close friends.

Things to Keep in Mind Before You Cook a Sirloin Tip Roast

While planning to surprise the family with your newly acquired sirloin tip roast recipe, it is essential to take note of the following:

  • It can be a tough piece of beef, so it might need some braising or stewing to keep all its famous juiciness from escaping once you start the cooking process.
  • Always bring your beef roast to room temperature before you start cooking.
  • Get a digital meat thermometer. It is a sure-fire way to achieve your desired doneness.

Ingredients for the Perfect Sirloin Tip Roast

  • 4 pounds of sirloin tip
  • A cup of water
  • Garlic cloves and granulated powder
  • Bay leaves
  • A few celery stalks
  • Onions
  • Carrots
  • 100% extra virgin olive oil
  • Basil
  • Dried oregano
  • Crushed rosemary leaves
  • Black pepper
  • Salt

How to Cook a Sirloin Tip Roast: Step-By-Step

These five steps should get you right up the cooking leader-board at home by the first try.

Step 1: Spice the Sirloin Tip Overnight

The evening before your big day, use a small bowl or preferably a mortar to grind your spices and herbs (pepper, oregano, onion powder, granulated garlic, etc.). Some folks do use a coffee grinder, but that can end up grinding the spices into a fine powder—which isn't what you want. You want your spices mix to be somewhat coarse. The texture helps you create a crust that comes off nicely on your roast.

Once you have finished trimming (optional), rub the spice evenly all over the roast. Once your roast has a nice layer of herbs and spices, wrap it in a plastic wrap and keep in your refrigerator till the next day. For best results, use several layers of the plastic film.

Some chefs advocate you let the meat sit in the spices for a couple of days, but one night should be enough to get your roast ready.

Step 2: Bring the Roast to Temperature

You must bring out your roast at thirty minutes before cooking and allow it to reach room temperature. Doing this ensures it cooks evenly and fast. You also need to remove any moisture from the surface using clean paper towels - pat it gently to clean up any moisture due to condensation.

Some chefs say you can allow the roast to sit outside for up to an hour. That's okay, but letting it sit longer than an hour increases the risk of bacteria growing on the meat.

Step 2a (optional): Sear Your Roast

This step isn't a must-do but is a great way to build the flavor of your roast. Searing a roast allows the surface to caramelize into a beautiful brown color.

To sear, bring your stove to medium-high heat, and then put your roast in a roasting pan with some oil. Sear the surface for two to three minutes, and then turn off the stove.

Step 3: Preheat Your Oven and Prepare the Baking Dish

Preheat your oven to about 300°F for beef that is mid-range temperature. If you want rare or well-done, you can safely decide within the range of 250°F - 325°F, depending on your preferences.

Secondly, ensure the rack inside your oven is in the middle. When you place your roast on a rack instead of the roasting pan, you avoid having a roast with an overdone bottom. Putting it on the rack keeps it from the direct heat of the baking element.

Lastly, create a vegetable bed for your roast on the roasting pan. This tasty bed allows air circulation beneath, and the roast will infuse the veggies with flavor. It also keeps the roast moist and adds to the already flavor-filled beef roast.

There's nothing fancy here for the vegetable bed. Get an onion, celery ribs, pieces of garlic, and carrot and place them in your baking dish. Cut, break or smash the ingredients as needed and plop them into the baking dish.

Last Step: Time to Cook Your Roast

It's time!

Cook your roast for 20 minutes per pound. The total time your 4 pounds beef roast will take is about 80 minutes before you turn off the oven. Or you can insert your digital meat thermometer into the thickest part of the steak, and stop cooking once it reads 115°F. Depending on your desired doneness, you can go as high as 125°F.

When you turn the oven off, DON'T bring out the roast. Let it sit in the oven for another 30 minutes, or till your meat thermometer reads 145°F if you are aiming for medium-rare steak. If you want rare, you can take it out once it reads 130°F, 160°F for medium done steak, and 170°F for a well-done beef roast.

At this point, take your roasted sirloin tip out of the oven and allow it cool for 20 minutes. This process will allow the juices to settle into the beef. You can then put it on your cutting board and remove the twine. It's time to cut, serve, and enjoy your roast.


A well-prepared sirloin tip roast is a sight to behold and an even more flavorful and satisfying meal to enjoy. With a great side dish that fully complements all its flavors, you'll soon have a favorite for the family cookbook.

Brooks Hitzfield

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