Roasted Sirloin Tip
This affordable and lean Roasted Sirloin Tip recipe is braised and rested until the meat is perfectly medium-rare and makes tender and flavorful slices.
Roast sirloin tip roast recipe that is so easy
I’ve cooked a lot of roasts in my time, and I love the simplicity of this roast recipe. This beef roast is so lean, it requires resting time before and after cooking. And a gentle braise in flavorful liquids.
Using this slow-roasted method at 350 degrees F., the roast will take 12-15 minutes per pound to reach medium-rare (120 degrees F.) at the center. This is providing the meat is well-rested before you begin cooking it.
Meat tip: Nearly all sirloin tip roasts will come tied with butcher string at purchase. This is because a sirloin tip roast has uneven thicknesses from different muscles. The string holds the roast together, which is essential for helping the roast cook much more evenly.
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Use leftover roast beef to make beef wellington packets or on top of spaghetti mac and cheese.
Ingredients
View the complete recipe card below for exact ingredient amounts and suggested substitution amounts.
- Sirloin tip beef roast: In my area (NE Kansas), I typically find sirloin tip roast at Sam’s Club or Costco. Occasionally, I will also see it at Dillon’s, but it’s not an everyday thing you can count on.
- Butter
- Beef broth
- Red wine: These are the liquids that are used to both deglaze the skillet after the roast is browned and also to simmer (braise) the roast in the oven. If you don’t want to use red wine in this recipe, double the amount of beef broth.
- Yellow or white onion: A red onion could be substituted.
- Fresh rosemary
- Kosher salt and black pepper
How to Make Sirloin Tip Roast
View the complete recipe card below for exact ingredient amounts and suggested substitution amounts.
Remove the roast from refrigeration and unpackage it 2 hours before you plan to cook it. In a small bowl combine salt and pepper. Rub the salt/pepper mixture all over the roast using your fingertips.
Let the seasoned roast rest, uncovered, on the counter to allow the roast to come closer to room temperature. It will still be a little chilled after 2 hours, but not ice cold. I know this may sound crazy but this is such an essential step to make the leanest roasts. I use this method to make tender and juicy roasts like bottom round roast or top round roast.
When you’re ready to cook the roast, preheat the oven to 275ºF. Move the oven rack to the center of the oven.
Preheat a large, heavy-bottom skillet over medium-high heat, then add the butter. I like to use my Enameled Cast Iron Braiser for this.
Because butter has a low smoke point and can quickly burn, get your skillet hot first over medium-high heat. Then add the butter. As soon as the butter sizzles, add the roast, searing it on all sides until deeply golden brown. If the butter begins to burn, turn the heat to medium.
Remove the roast to a plate and reserve. A heavy roast like this can be hard to pick up and turn, so I use a Two-Prong Stainless Steel Meat Fork or Long-Handled Tongs.
Using a paper towel, sop up the majority of any excess butter remaining in the skillet, leaving the drippings alone.
Over medium heat, add the broth and wine to the drippings in the skillet, deglazing the pan to allow all the particles on the bottom to loosen themselves and be stirred into the liquids.
Return the seared roast back to the liquids in the skillet. Place the onion slices around the roast, then top the onions with the rosemary sprigs.
Place the roast, uncovered, into the preheated oven. Cook the roast until it reaches 120 degrees F. at the center when tested withan instant-read meat thermometer probe, 12-15 minutes per pound, appox. 1 hour or so.
Remove the roast to a cutting board, and tent with foil, allowing it to rest for at least 20 minutes. The internal temp will continue to rise as the roast rests. Allow the final serving temperature to finish at 125-130 degrees F. for perfect medium-rare doneness.
If desired, use the pan juices to make gravy by whisking in a few teaspoons of cornstarch and simmering until thickened.
If using the pan juices and drippings for making a gravy, do a taste test before seasoning it with more salt and pepper since the roast rub in this recipe calls for a generous amount of salt.
Carve the rested roast against the grain into slices about 1/4-inch thick and serve at once.
What to Know About Sirloin Tip Roast
Sirloin tip roast is also called round tip roast, ball tip roast, and knuckle roast. It is a very lean roast that comes from the rear leg of the cow, next to the sirloin. Because this area of the cow gets alot of use, sirloin tip roast is rich and flavorful.
Because there are no bones involved in a sirloin tip roast, your family can eat the entire hunk of meat. This make it super budget-friendly beef roast with zero waste.
Once the roast is cooked to your liking and has rested well, snip the strings before slicing the sirloin tip across the grain into thin (about 1/2-inch thick or thinner) slices.
Sirloin tip roast is considered a good slicing roast because it is very lean. It is best-served medium-rare in thin slices carved across the meat’s grain.
Is Sirloin Tip Roast Tender?
Yes, if it’s cooked properly. This recipe instructs how to rest the roast before and after cooking, which is essential for tenderness. And take care to slice the roast into thin slices, no more than 1/4-inch thickness, across the grain.
How to Reheat Sirloin Tip Roast
I have found that reheating a few slices of sirloin tip roast at a time works best in the microwave. Use full power in 10-15 secon increments, just until heated through.
More Favorite Roast Recipes
Garlic Butter Eye of Round Roast is a flavor-packed beef roast recipe with a simple herbed butter crust, perfect for casual weekend gatherings or a holiday meal.
Juicy and tender Air Fryer Chuck Roast with potatoes and carrots cooks in a fraction of the time and has a crispy exterior crust that adds divine flavor.
This recipe is the best way to simmer Bottom Round Roast, low and slow until tender and juicy in a rich tomato sauce with basil and oregano.
Roasted Sirloin Tip
Ingredients
- 4 pound sirloin tip beef roast
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup beef broth
- 1/2 cup red wine
- 3 sprigs fresh rosemary
- 1 large yellow or white onion thinly sliced
Instructions
- Unpackage the Roast to Rest. Remove roast from refrigeration and unpackage it 2 hours before you plan to cook it.
- Prepare The Rub. In a small bowl combine salt and pepper. Using your fingertips, rub the salt/pepper mixture all over the roast.
- Rest the Seasoned Roast. Let the seasoned roast rest, uncovered, on the counter to allow the roast to come closer to room temperature. (It will still be a little chilled after 2 hours, but not ice cold.)
- Preheat the Oven. When you're ready to cook the roast, preheat the oven to 350 degrees F. Place the rack in the cente of the oven.
- Preheat the Pan for Searing. Preheat a large, heavy-bottom skillet (such as cast iron or stainless steel) over medium-high heat, then add the butter.
- Sear the Roasat. When the butter is melted and sizzling, add the seasoned roast, searing it on all sides until the exterior is deep golden brown and nicely caramelized. Remove the roast to a plate and reserve.
- Remove Excess Fats. Using a paper towel, sop up the majority of any excess butter remaining in the skillet, leaving the drippings alone.
- Prepare the Briasing Liquid. Over medium heat, add the broth and wine to the drippings in the skillet, deglazing the pan to allow all the particles on the bottom to loosen themselves and be stirred into the liquids.
- Add the Aromatics. Return the seared roast back to the liquids in the skillet; place the onion slices around the roast, then top the onions with the rosemary sprigs.
- Braise the Roast. Place the roast, uncovered, into the preheated oven. Cook the roast until it reaches 120 degrees F. at the center when tested with an instant-read meat thermometer probe, which is approx. 48-60 minutes, or 12-15 minutes per pound for medium-rare doneness once the roast rests.
- Rest the Cooked Roast. Remove the roast to a cutting board, and tent with foil, allowing it to rest for at least 20 minutes. **The internal temp will continue to rise as the roast rests. The final serving temperature will be 125-130 degrees F. at the center for perfect medium-rare doneness.
- Optional: Make a Gravy. If desired, use the pan juices to make a gravy by whisking in a few teaspoons of cornstarch and simmering until thickend.
- Slice the Roast. Carve the rested roast against the grain into slices about 1/4-inch thick and serve at once.