Sirloin Tip Roast Juicy And Tender

Love roasted beef recipes? Try my bottom round roast, chuck tender roast, eye of round roast, and top round roast next. Sirloin tip is one of my go-to cuts of beef because it’s affordable, and yet with just a few ingredients and a little bit of patience, you are left with the most juicy and tender roast ever. It’s become a staple for Sunday night dinners, and contrary to popular belief, it’s SO easy to make. I promise you, if you follow my simple step-by-step directions, you won’t ever have to worry about dry, rubbery, under-cooked, OR overcooked beef ever again!

Why I love this recipe

It’s affordable. Because of its leanness, sirloin tip is one of the most affordable cuts of beef. I promise you, it won’t break the bank and tastes incredible. Simple and sophisticated. I love making this for a cozy Sunday roast, but I’ve also cooked this up for guests too. Little prep time. Like with my ribeye roast, a quick rub is all you need before roasting. The oven does the heavy lifting, so you barely have to lift a finger.

Ingredients needed

Beef sirloin tip roast. I like to get my sirloin tip from the butcher because I find it generally fresher, but more and more mainstream grocery stores stock it, too. If you are choosing your own, look for beef that is firm to the touch and with minimal or no excess liquid in the packaging/pouch. Olive oil. To add essential fat and help develop a caramelized crust. You need some form of fat to develop a caramelized crust. I tested this with both butter and olive oil and found the oil to hold onto the seasonings much better. Kosher salt and black pepper. To taste. Fresh parsley. For a pop of color and fresh flavor. Spices. I use dried thyme and dried rosemary for this recipe. Garlic. Please use fresh cloves, not the dried kind. It makes all the difference in terms of flavor.

How to cook a sirloin tip roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A sirloin tip roast, also known as a round tip roast, is a cut of beef from the sirloin area that offers a balance of tenderness and flavor. It comes from the front of the rear leg, so it’s used for movement, making it lean and perfect for roasting. “Amazing! My family and I like it so much that we have had it at least once a week since I made it the first time.” – Vicki

Arman’s recipe tips

PLEASE REST YOUR MEAT. Sorry for the caps, but the extra 5-10 minutes you rest the meat will reward you with the juiciest meat ever. So please, don’t skip this part. Pat the roast dry with paper towels before adding the oil. This will help the roast develop a more crispy and browned surface. Sear the roast in the roasting pan after covering it with your oil and spices to lightly brown the roast. While this is optional, I find it helps make for a more caramelized outside. Be sure to carve against the grain to help break up those tough muscle fibers and make each bite tender.

Storage instructions

To store: Once the roast cools, transfer leftovers to an airtight container and refrigerate for up to 4 days. I find that sirloin tip is best enjoyed medium-rare (as pictured). For this level of doneness, the meat needs to reach an internal temperature of 135°F. Because we are resting the beef before slicing, you can remove the meat from the oven about 5°F earlier. If you really don’t enjoy rarer cuts of meat, opt for 145°F for medium, 150°F for medium-well done, and 160°F for well done. As always, use a meat thermometer to check for doneness. The best part about this recipe is that it’s kept simple, so you can easily customize it to suit your taste buds. Here are some ideas:

Swap the spices. Play around with any combination of fresh or dried herbs and spices. Paprika, onion powder, and dried oregano are all great options. Cook with pan-roasted veggies. Toss chopped carrots and potatoes in a little oil and add them to your roasting pan. By the time the roast is done, you’ll also have an easy side dish. Use a marinade. My easy 3 ingredient steak marinade is perfect for adding more juicy and savory flavor, or you can use any marinade of your choice. Keep in mind you’ll still want to coat the sirloin tip in oil since it needs that additional fat.

To reheat: Transfer leftovers to a baking dish and heat, uncovered, at 250°F, until the roast has fully warmed through and the internal temperature of the thickest part reaches 120°F. Microwaving will also work, though that’s less preferred as it tends to dry out the roast. To freeze: Placed cooled roast in an airtight container or freezer-safe bag and freeze for up to 3 months.