Juicy sirloin tip roast is rubbed with savory spices, pan-seared, and then roasted in a hot oven until meltingly tender. It’s way easier than you think, and perfect to make for family or company.
Looking for more tender beef recipes? Try my reverse sear steak next!
Perfect Sirloin Tip Roast In the Oven
Have you ever had a bite of beef that practically melts in your mouth? Because that’s what this roast recipe is. Rich, succulent Sirloin Tip Roast is unbelievably juicy, rubbed with a savory blend of rosemary and spices, pan-seared, and then oven-roasted. With a side of mashed potatoes and gravy? Hello, Christmas dinner. So nice of you to come early! This tender beef recipe is one of those easy, cozy meals that’s fancy without trying. I promise you’ll come back to it again and again.
Why You’ll Love This Sirloin Tip Roast Recipe
- Inexpensive ingredients. This sirloin tip roast recipe turns an affordable cut of beef and a handful of seasonings into a satisfying dinner in under one hour.
- Ultra-tender. The beef tip is rubbed with savory seasoning and then cooked to lock in the flavor, until each bite is even more succulent and tender than the last.
- Great for leftovers. You can prepare your sirloin tip ahead, and leftovers are great to have in the fridge after roasting. It’s an easy roast recipe with endless serving possibilities.
What Is a Sirloin Tip Roast?
Also called a round tip roast, the sirloin tip is a lean boneless cut of beef from the hindquarters of the cow, next to the sirloin. It’s inexpensive and flavorful, but less fatty than other cuts. This makes it a good choice for braising and roasting, like we do in this recipe.
How to Cook Sirloin Tip Roast
Friends, we’re about to make the most satisfying and hearty beef dinner to take us into fall. Below is a summary with some notes on the key ingredients and how to cook this sirloin tip roast. Be sure to scroll to the recipe card below the post with the full amounts and recipe instructions.
- Beef: You can buy a sirloin tip roast from the meat counter at your nearest grocery store, or ask your local butcher. Choose a piece that has some fat marbling for a more tender roast.
- Seasoning: We’ll rub the beef with a savory blend of garlic powder, onion powder, dried oregano and rosemary, cayenne pepper, sweet paprika, and dried sage. Plus good old salt and pepper, of course.
- Oil: I recommend using vegetable oil, or another oil that’s good for pan-searing over higher heat. Canola oil is another good option with a high smoke point, so it won’t burn in the pan.
- Parsley: Freshly chopped parsley makes a nice garnish.
- Prepare the beef. Use paper towels to pat down your sirloin tip, and set it aside while you whisk together the seasonings for the rub. Rub the seasoning all over the beef and then leave it to rest (30 minutes to one hour should do it).
- Sear the beef. Once the beef has rested, sear the roast in a preheated, oven-safe skillet for about 3 minutes per side. I use my cast iron skillet for this recipe and the results are *chef’s kiss* every time. Browning the beef is key to locking in all that tenderness and flavor.
- Roast. Next, pop the whole skillet into the oven to roast at 400ºF for 25-30 minutes. Use a meat thermometer to check that the internal temperature of the roast is 125ºF. That sirloin tip is ready to come out!
- Rest and serve. Finally, let the roasted sirloin tip rest under foil for 10 minutes before slicing. Don’t skip this step! Resting lets all those savory juices redistribute so the beef cuts like buttah. Afterward, carve the beef, garnish with parsley, and serve. See below for easy serving suggestions.
Tips for Success
This succulent tri-tip recipe is mostly hands-off once it’s in the pan. Just in case, here are some bonus tips (get it?) for the juiciest sirloin tip roast:
- Season the roast in advance. You can refrigerate the seasoned roast up to a day ahead. This is a great option if you’d like to get a head start on this recipe the day before you cook it.
- Let the beef rest. I know, I know. If anyone needs a rest, it’s the chef, am I right? Jokes aside, make sure to budget enough time for the sirloin tip to rest after it’s seasoned (30-60 minutes) and also after it’s roasted (I usually aim for 15 minutes). The utmost flavor and juiciness depend on it.
- A cast iron skillet works great, but any skillet will do as long as it can go from stovetop to oven.
- Check the sirloin tip for doneness. The easiest way to tell if a roast is done cooking is to take the temperature using an instant-read thermometer. Once the internal temp reaches 125ºF, take it out and let it rest. The meat will continue to cook after it’s out of the oven, and this way it won’t overcook and become dry.
- Cut against the grain. Slicing against the grain will yield the tenderest slices of meat.
How Long Should I Cook a Sirloin Tip Roast?
A 2 to 3-pound sirloin tip roast takes approximately 20 to 30 minutes in a hot 400ºF oven. The exact cooking times will vary depending on the weight and size of your roast.
How Do I Know if I’m Cutting Against the Grain?
If you’re thinking, what the heck is the grain, and what does it mean to cut against it, let me explain The “grain” refers to the direction that the muscle fibers run in a piece of meat. To find it, have a look at the sirloin tip roast after it’s cooked. You’ll notice fine lines running across the beef. This is the grain! To cut against the grain, position your knife perpendicular to the lines and cut the beef into slices.
Why Is My Sirloin Tip Roast Not Tender?
Make sure that you season the beef well and don’t rush the process. Sirloin tip roast isn’t a naturally tender cut of beef, so following the steps to rub, rest, sear, and roast is key to succulent and tender results.
A sirloin tip is easy enough to roast up for family dinner (with leftovers) and impressive enough to serve for a special occasion. It’s a real multitasker. And we haven’t even started on the side dish possibilities.
- Mashed Potatoes. Serve your sirloin tip roast with a side of mashed potatoes (or creamy mashed cauliflower for a low-carb option). A generous drizzle of mushroom gravy never hurts, either.
- Vegetables. It’s easy to round out a meal with roasted asparagus or a medley of roasted sweet potatoes, parsnips, and carrots while the oven is hot. Or, serve beef with a side of garlicky sauteed broccolini, quick air fryer roasted broccoli, or a creamy skillet green bean casserole.
- Bread. We love our roasts paired with classic sweet dinner rolls or savory rosemary and garlic skillet bread.
- Surf and Turf. Dish up your sirloin tip roast with buttery baked lobster, seared scallops, or shrimp scampi for a low-effort surf and turf dinner. Perfect for entertaining!
- Dessert. Follow up your roast dinner with a slice of turtle pie or decadent chocolate mousse cake. A serving of fresh apple cobbler topped with ice cream is especially delicious in the fall.
How to Store and Reheat Leftovers
- Fridge. Store any leftover roast airtight in the fridge for up to 3 to 4 days, either in a sealed container or wrapped tightly in plastic wrap. Leftover sirloin roast makes wonderful beef sandwiches!
- To Reheat. The best way to reheat roasts is to wrap the leftover beef with foil and place it into a preheated 250ºF oven. Switch off the oven and leave it for about 20 minutes, until warmed through. The residual heat warms the roast without drying it out.
- Freezer. You can freeze the cooked sirloin tip roast for 3 to 6 months. Store the beef in a sealed freezer-safe container or bag, or wrapped in a double layer of plastic wrap. Thaw it in the fridge and reheat it as directed.
More Easy Roast Recipes
- Boneless Prime Rib Roast
- Rosemary Garlic Roast Beef
- Roasted Beef Tenderloin
- Dutch Oven Pot Roast
- Crock Pot Rump Roast
Sirloin Tip Roast
- 2 to 3 pound sirloin tip roast
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon cayenne pepper
- ½ teaspoon sweet paprika
- ½ teaspoon fresh ground black pepper
- ½ teaspoon dried sage
- 2 tablespoons vegetable oil
- chopped fresh parsley, for garnish
- Pat dry the beef with paper towels.
- In a small mixing bowl whisk together the salt, garlic powder, onion powder, oregano, rosemary, cayenne pepper, paprika, black pepper, and dried sage.
- Rub the seasoning all over the beef; set aside and let it rest for 30 minutes to 1 hour. You can also cover and refrigerate it for up to 24 hours before cooking. Make sure to take it out of the fridge at least 30 minutes before you intend to cook the meat.
- Preheat the oven to 400˚F.
- Heat vegetable oil in a large cast iron skillet (or any other oven-safe skillet) set over medium-high heat.
- Add the sirloin tip to the heated skillet, smooth side down; cook for about 3 minutes on both sides or until nicely browned.
- Remove the skillet from the burner and transfer it to the oven; roast for 25 to 35 minutes or until the roast's internal temperature registers at 125˚F to 130˚F. Cooking time will depend on the weight and size of the sirloin tip.
- Remove from the oven and transfer the roast to a cutting board; cover loosely with aluminum foil and let it rest for 10 to 15 minutes.
- Slice the roast thin against the grain, garnish with parsley, and serve.
- Marinate: Season the roast and let it chill in the fridge for up to a day for enhanced flavor.
- Seasoning: Note that if the roast you are using is under 3 pounds, you may want to use less seasoning.
- Rest the Beef: Allow the sirloin to rest post-seasoning for up to an hour and another 15 minutes post-roast for maximum juiciness.
- Skillet Choices: Cast iron is excellent, but any oven-friendly skillet will do the job seamlessly.
- Check Doneness: Use an instant-read thermometer and pull the roast at 125ºF to 130˚F. It will continue to cook while it rests.
- Slice Right: Cut against the grain for the most tender result.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.