Sirloin Tip Roast Recipe (Easy & Tender!)
This beef sirloin tip roast recipe uses olive oil, herbs, spices, and an easy method to transform a budget cut into a rich, tender meal.
Prep: 10min
Total: 85min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 307 kcal, Carbohydrate 2.8 g, Protein 52.4 g, Fat 8.5 g, Saturated Fat 1.8 g, Trans Fat 0.1 g, Cholesterol 140.6 mg, Sodium 1278.3 mg, Fiber 0.8 g, Sugar 0.2 g, unSaturated Fat 6.1 g, servingSize 1 serving
Ingredients:
- 3 lb Sirloin tip roast
- 2 tbsp Olive oil ((divided))
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Sea salt ((or 1 teaspoon per pound of meat))
- 3/4 tsp Black pepper ((or 1/4 teaspoon per pound of meat))
- 2 tsp Dried rosemary
- 2 tsp Dried thyme
- 2 tsp Dried oregano
Instruction:
- Pat the sirloin tip roast dry with paper towels.
- If you have time, place it onto a sheet pan and refrigerate, uncovered, overnight. (This will help form a nice crust when searing, but you can skip this step if you didn’t plan ahead.)
- When ready to cook, remove the roast from the fridge and pat dry again if needed. Tie kitchen twine around the roast at 1-inch intervals. (This will help it keep its shape while roasting.)
- Rub the roast all over with 1 tablespoon of olive oil.
- In a small bowl, combine garlic powder, onion powder, salt, pepper, and dried herbs. Rub the spice mixture all over the meat. Let the meat rest for an hour to come to room temperature.
- Preheat the oven to 250 degrees F (121 degrees C).
- Heat the remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the roast and sear on all sides, about 3 minutes per side, until browned.
- Transfer the sirloin tip roast to a roasting pan.
- Bake the sirloin tip roast in the oven, until it reaches 115 degrees F for rare (~30-35 minutes), 125 degrees F for medium rare (40-45 minutes), or 135 degrees F for medium (~50-55 minutes).
- Remove from the oven, transfer to a cutting board, cover loosely with aluminum foil, and rest for 15-20 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.
Sirloin Tip Roast Recipe
The perfect roast for a cold winter night! This Dutch Oven Pot Roast is a family friendly recipe, that is easy to cook and so low effort. Perfect for busy families and novice chefs!
Prep: 10min
Total: 220min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 527 kcal, Carbohydrate 14 g, Protein 48 g, Fat 26 g, Saturated Fat 11 g, Cholesterol 156 mg, Sodium 1230 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving
Ingredients:
- 2.5 lbs chuck roast, rump roast, sirloin tip roast, or English roast
- 2 yellow onions (sliced)
- 2 crushed garlic cloves (or 2 teaspoons of minced garlic)
- 2 carrots (cut longways or 1 cup of baby carrots)
- 3 cups beef stock
- 1 cup red wine
- 2 sprigs thyme (or 1 teaspoon dried thyme)
- 1 sprig rosemary (or 1/2 teaspoon dried rosemary)
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
Instruction:
- Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.Sear the roast 2 minutes each side and remove.
- Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
- Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
- Cover with the lid and place in the oven and roast for approximately 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
- Shred the beef using two forks to pull it apart.
- Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid. If you find it is not reducing, take 1/2 a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
Tender SIRLOIN TIP ROAST recipe!
FAQ
What is a sirloin tip roast good for?
The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
What is the best way to tenderize a sirloin tip roast?
Sirloin tip roast is best cooked low and slow in the oven to tenderize the meat. Start it off at 450°F to sear the meat and lock in the juices. Then lower the heat to 325°F for another 60-90 minutes in total or 20 minutes per pound.
Is a sirloin tip roast a tender cut?
Sirloin Tip is less tender than Top Sirloin but is the most tender of the round cuts. Because it’s low in fat, like a Round Steak, we suggest you marinate for 2-4 hours before cooking, never cook more than medium to avoid toughness, and don’t pierce the surface while cooking.
What’s the difference between sirloin roast and sirloin tip roast?
What’s the difference? Well, they are both boneless, despite their names. The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling.
