Sirloin Tip Roast
Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can’t go wrong!
Roasts are a classic comfort food, ideal for family gatherings and holiday meals. But making sure that the roast you serve is juicy, tender, and cooked to perfection can be somewhat intimidating – unless of course you have a great recipe!
Sirloin tip is a great budget-friendly cut of beef but it can be tough if prepared the wrong way. With this reader hit recipe we transform a economical cut of beef into tasty, juicy and tender restaurant quality fare.
This sirloin tip roast recipe is easy to prepare, requiring little hands-on work, resulting in an amazingly delicious meal that’s guaranteed to make your guests ask for seconds (or even thirds).
With just a few simple ingredients and some simple cooking tips from yours truly, this delectable sirloin tip roast will add great flavour while bringing everyone together at the table.
Cooking Times for Sirloin Tip Roast
This recipe works perfectly for a 2-3 lb roast but if you need to adjust for a larger roast simply increase the cooking time by about 15 minutes per pound (add it to the time with the oven ON.)
Medium Rare should be 130 to 135 degrees Fahrenheit (55 to 57 degrees C).
For best results, pull your sirloin tip roast out of the oven at the following temperatures:
- Rare: 115-120 degrees F
- Medium Rare: 130-135 degrees F
- Medium: 135-140 degrees F
- Medium Well: 145-150 degrees F
- Well Done: 150-155 degrees F
I do not recommend roasting beef past medium (see below the recipe), as it is the most flavourful and juicy when it is cooked between medium rare to medium.
Most recipes will have you pull your beef from the heat about 5 degrees below your intended doneness. Using the technique we do in this recipe, the beef will not continue to cook much more once removed to rest. Thus you will want to remove the beef only once it has hit your intended goal.
How to Cook a Perfect Sirloin Tip Roast
The secret to this sirloin tip roast recipe is to go low and slow while also carefully watching the internal temperature of the roast. You might think that making a crock pot sirloin tip roast is the answer, but it really isn’t.
Using a meat thermometer is key to roasting a perfect cut of beef. Do not try to wing it and go by the time given in the recipe. These are included as an approximation. It will change based on size, shape and weight of the roast along with from oven to oven.
If you use a meat thermometer you can expect to eat the best sirloin tip roast you have ever eaten.
- Use a meat thermometer.
- Bring your roast to room temperature before starting.
- Feel free to experiment with the seasonings to best suit your taste.
- Do not skip searing the roast, it helps develop flavour.
- You can roast the sirloin tip directly in your cast iron pan or dutch oven for less dishes!
- Do not cover your roast while cooking.
- Minimise how often you open the oven to test.
- Be sure to allow your roast to rest after you have removed it from the oven.
This has been a reader favourite recipe since I first published it in 2016, and for good reason! I hope you enjoy it as much as my family does too. You can also check out my beef tri tip roast that gets cooked to perfection on the smoker.
About the Roast Beef Recipe Ingredients
Here’s what you’ll need to cook the best Beef roast of your life:
Sirloin Tip Roast: I used a Sirloin Tip Roast for this recipe because it is a cheap cut that can be hard to cook right. This recipe should also work for any beef roast. 3lbs in kg is about 1.36kg.
Spices & Seasoning: I use a tons of herbs and seasoning as a crust on my roast, feel free to experiment or just go with plain old salt and pepper. I usually crust my roast and then sear it on and have never had problems with it burning or turning bitter, but you can certainly crust your roast after searing.
Oil: I use olive oil but vegetable oil works just as well. The oil works well for this recipe because it roasts at a low temp and the searing is pretty quick. If you find you have trouble with the crust smoking while searing, use vegetable oil instead.
Veggies: If you would like to cook your vegetables with the roast you can definitely do so. You will have to remove the roast when it is done and then turn up the heat to 425 degrees F for the veggies to finish roasting while the sirloin tip rests.
How to Store and Reheat Leftover Sirloin Tip Roast
According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, pot roast that has been cooked can last for up to five days when stored in the refrigerator.
The pot roast should be stored in an airtight container or placed on a plate or dish covered with plastic wrap or aluminum foil to avoid contamination from other foods.
Leftovers can be kept in a freezer for up to 3 months when stored properly in an airtight container.
It is important to label your roast properly with the date it was frozen on, so it can be taken out of the freezer before it expires.
The best way to reheat roast beef is in the oven. Preheat the oven to 300 degrees Fahrenheit and wrap the beef loosely in foil. Heat the beef until it has an internal temperature of 120 degrees F. The time it takes to heat through depends on it’s weight.
Best Side Dishes to Serve with Sirloin Tip Roast
This sirloin tip roast can be served with anything you normally enjoy a roast with! Try one of these amazing side dishes to turn your sirloin tip roast into a complete meal:
- Melting Potatoes
- Crock Pot Baked Potatoes
- Oven Roasted Vegetables
- Brown Sugar Glazed Carrots
- Apple Butternut Squash Casserole
Click here to see even more tasty side dishes to serve with beef roast.
How to Make Sirloin Tip Roast
Yields: 6-8 Servings | Prep time: 10 Minutes | Cook time: 2 Hours
Ingredients:
- 1 teaspoon black pepper
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 1 teaspoon ground chile powder
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon salt
- 1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg)
- 2 tablespoons Olive Oil, divided
Directions:
- Place the oven rack in the middle position and preheat the oven to 250°F.
- Combine all spices and seasonings together in a small bowl.
- Rub the roast all over with a tablespoon of oil before rubbing in the spice mixture.
- Heat the remaining oil in a large cast iron skillet or dutch oven over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
- Transfer the roast to a wire rack set inside a roasting pan. Leave the pan uncovered.
- Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
- Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
- Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
- Slice the meat to desired thickness and serve.
Sirloin Tip Roast
Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can’t go wrong with an herb crusted roast like this!
Ingredients
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon ground chile powder
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons salt
- 2-3 lb sirloin tip roast, 1.1-1.4 kg, tied
- 2 Tablespoons Olive Oil, divided
Instructions
- Place the oven rack in the middle position and preheat the oven to 250°F.
- Combine all spices and seasonings together in a small bowl.
- Rub the roast all over with a tablespoon of oil before rubbing in the spice mixture.
- Heat the remaining oil in a large cast iron skillet or dutch oven over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
- Transfer the roast to a wire rack set inside a roasting pan. Leave pan uncovered.
- Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
- Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
- Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
- Slice the meat to desired thickness and serve.
Notes
This recipe works perfectly for a 2-3 lb roast but if you need to adjust for a larger roast simply increase the cooking time by about 15 minutes per pound (add it to the time with the oven ON.)
Medium Rare should be 130 to 135 degrees Fahrenheit (55 to 57 degrees C).
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Nutrition Information:
Yield:
18Amount Per Serving: Calories: 356Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 314mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Well-Done Beef? Guilty!
This used to be the preface to this recipe, I have long abandoned writing stories with my recipes but I thought I would keep this and move it to the end for anyone really interested.
Growing up we had roast beef pretty often. Usually for Sunday dinner whether at home or at my Grandparents house. I loved the smell of a roast beef dinner cooking, and to this day when I smell a roast in the oven, I think back to those days.
As a child though, our roast beef was always well-done, needing loads of gravy for moisture and flavour. There was a time when I just avoided eating beef because I didn’t enjoy the texture or flavour.
My mom always liked to eat her steak medium, and it kind of grossed me out. I thought it was under-cooked and “yucky.” See my dad likes his steak well-done, so that is how I ate mine too.
In my twenties I had a date take me to the Keg. You should have seen the look of horror on his face as I ordered chicken. Yep. Chicken. At a steakhouse.
I just didn’t get the fuss, and didn’t want to eat “raw meat” or dry, flavourless meat. So I ordered chicken. It was good chicken, it really was, but I think I pretty much ruined that relationship by not ordering a steak. Ooops.
Cooking a Beef Roast the Right Way
It wasn’t until I started watching cooking shows like chopped and masterchef that I realised I should probably at least give a medium cooked steak a try. So, a little bit anxious, I ordered a medium cooked steak the next time I was out at a restaurant.
Juicy and so full of flavour, I immediately thought back to that chicken I ordered and regretted it completely.
It wasn’t long before I realised that I’d been cooking my own roast beef all wrong. I usually cook it in the slow cooker, and yes, it comes out tender and moist but it is also one-note and still over-cooked.
After consulting with a Chef friend, and with a few tweaks of my own, I was able to perfect cooking the perfect roast. It’s just too bad that my husband isn’t in on the beef train, he still likes his well-done. My kids though? They love theirs medium cooked.
The key, I found, was that in order to consistently cook a perfect roast, you absolutely need to invest in a good meat thermometer.
Mmmmmm, this looks so good and I can almost smell it, I haven’t had a beef roast for so long, the prices are just way to expensive!!
I definitely wait for them to go on sale and grab a few to freeze. 😉
I forgot to add medium rare is the only and best way to eat beef, so juicy and tender done that way!!
Not! Rare is beautiful in taste!
It doesn’t tell you how long per lb.
Well, I cooked my sirloin tip roast tonight, it’s a 3 1/2 lb. roast, but I’m very disappointed, I followed your recipe , but it didn’t cook very well it came out a little too rare, and it was soo tough! Any ideas how to remedy this ???
Did you use a meat thermometer or go by the base times in the recipe? There is no way it would be too rare if you checked with a meat thermometer and it was at the specified temps listed in the recipe.
Hi
I didn’t realize that my oven temp was at 300. So i skipped the leaving it in the oven turned off for 40min part. And my roast turned out perfect.
I made this roast last year for Christmas it was like eating steak, my kids loved it will be making it again for the holidays thank you for sharing
The same thing happened with mine. Really tough. Yes. I used a meat thermometer.
Soaking in baking soda and water before roasting for 1/2. Hr perforating meat also to tenderize
Will your recipe baking and searing times be calculated the same if the meat is frozen??
Should always bring beef to room temperature. Frozen or cold beef will result in it being tough
correct
I just made this sirloin tip roast exactly how you design it, wow, best I ever had, thank you so much, it’s a winner
When you freeze them do you just defrost in the fridge? I’m afraid it won’t be as delicious as the fresh one we made ❤️
Is the lid on while in oven? Thank you
No, leave it uncovered.
The prices of good quality beef is, yes, getting very expensive, but if you factor in the health aspect of eating less red meat, twice a month is an easy goal! As a chef, I have always been educated in the teaching that “quality meat “ is number one over all else. Make sure your cut is USDA prime or choice….always! Anything less will be tough and tasteless, and still expensive….don’t chance it. If you happen to over cook your roast, a good quality cut will still have all the flavor and better tenderness to save the day. If you cook your roast perfectly, you will have a high end restaurant meal and some great left overs! Of all the secrets a professional chef can tell you, quality meat is our number one ingredient. Happy cooking friends.
I am going to try this recipe; it sounds amazing!!! But I have a 7 pound roast- will that be too much for the temps provided?
Nope, but the time will change. you just need to monitor carefully with your meat thermometer.
@Jay D, I followed this recipe with a cheap sirloin tip roast — roast was 10 bucks and fed 4 people lavishly. Recipe worked and it was tasty and tender. Definitely will try it again with guests — but wanted to be sure first.
Looks delicious! One of my favorite foods.
I love a good beef roast,i like mine well done but hubby would enjoy your he loves his medium rare
Cook roast medium rare can always cook meat in drippings or au jus (beef)for more doneness ?
Too many pop up windows. Looks really good. Do you cook on high15-20 min and go down to 275
No. You sear the meat then pop it in at 250 for 1 hr and 20 minutes ( or until the meat reaches 115° on a meat thermometer) then turn the oven off and allow to cook for another 40 minutes in the residual heat of the oven until it reaches 130°.
Looks amazing! Do you cover it while cooking? Thanks much 😀
I’m cooking 2 for Christmas. They both weigh 6lbs. Each. Do I cook them longer at the beginning and then turn the oven off for the same time, or is everything longer a time. If so, please let me know
It doesn’t change anything to cook two as long as you don’t have them mushed up close to one another. I would maybe rotate their pans a few times just to ensure they cook evenly.
Excellent recipe. I live out west and usually buy a quarter or half a beef at a time. I figured I would try your techniques for my last serloin tip roast. Turned out excellent and the ease of the recipe was far superior to those long prep continuous watch methods I have used in the past!
Glad you enjoyed it Dale!
Hi Elizabeth ~ I’m cooking this right now but I think your temperature of 115 ˚ F can’t be right? It’s way over that…
Hi Jo-Anne, the 115 ˚ F is right. Once the internal temperature of your roast hits that you want to turn your oven off.
Do you cool uncovered? Trying this now! Thanks.
Cook uncovered, and then remove from oven and cover loosely with aluminium foil while it rests.
Absolutely delicious, I will not make any oven roast differently! All the spices seared a on the roast made it so flavorful, make sure u follow the recipe and use all the spices listed and sear it for a good crust before going in the oven.
Thanks! This is the best recipe for roasting beef I’ve ever tried! Everyone raved about the roast , even days later . Delicious and simple.
Your recipe for sirloin tip looks great but I do not like the mess searing makes.
Can I just cook the roast longer in the oven?
Yes, you can skip the sear and just cook until it reaches the indicated temperatures. It won’t have the same depth of flavour that searing gives though.
I like to use my cast iron dutch oven. I sear in it then out directly into the oven. No mess
@Shirley wallace, I think you end up with ‘steamed’ soggy roast that way — a roast really needs the seared outer layer for flavor and aesthetically. If you don’t want to pan sear then I would use one of the recipes where you start with a 450 oven for 15 minutes and then drop it to 250. There are many such recipes on line. I chose this recipe because I had a very small roast and was afraid it would not stand up to the other recipes that start with high heat to sear.
Do I have to tie the roast?
Tried it for the first time today. This recipe is proof there is a God Who loves us and wants us to have good things.
The searing is the way to go, and it makes the house smell great. I think I seared it a bit too much, but the thermometer kept me on track during roasting and the times were right for 3.3 lb roast. The meat came out med rare, tender, juicy, and flavor in every bite. No gravy or even salt needed. The tumeric gives a depth of flavor I did not expect.
Very good. Thanks for posting it. We are grateful to you.
Trying this recipe right now. Meat theometer starts @ 140. Will check meat i. 1 hour. Is that good? Then will follow
Remainder of directions. Uncovered roast for baking.
Are you sure it’s a meat thermometer? Sounds more like a frying thermometer to me.
@Heather Lampman, I also have a meat thermometer that starts @130 degrees. Yes it says meat thermometer on it. Luckily I also bought another one that goes 0 to 220. I’ll be trying your recipe tonight. 🤞
Tried this yesterday evening and it came out perfectly! We have an internal, oven-connected thermometer that automatically shuts off the oven when it hits the right temp so this was practically a set-it-and-forget-it recipe for us. We ran out of basil and added smoked paprika (a household favourite) as well. We grated some fresh horseradish to go with the roast and that went nicely with this seasoning. The thicker end of the roast came out rare but we have folks who like it rare so it worked out perfectly! Saved this recipe and will definitely make this again. Thank you!
WOW I couldn’t stop eating this. This is the 3rd time I’ve made this because they’ve been on sale every other week lately. I have never had very good luck with sirloin tip roast before but by following this cooking method, I feel ready for The Iron Chef. I’ve changed the spices a bit but the gift here is the method. I don’t tent rather I just stick it in the microwave to keep it out of my dog’s reach.
I am going to try this today and wonder if you’ve ever done it with 1/2 a roast. My little family of 4 won’t eat the 3.5lb roast we got. I was thinking of cutting it in half and cooking one half now and freezing the other half. I am not sure what that would do to the cooking time or quality of cook.
It would change the cooking time, but if you keep an eye on the temp you can still basically follow the directions.
I am going to try this recipe this week. My only question, is why do you tie the roast and is this essential to the recipe?
Tying the roast ensures even cooking, especially since a sirloin tip roast is generally uneven. I would say it is essential if you want it to cook evenly.
Tried it, loved it. My thermometer broke so I had to guesstimate. I like mine very rare. Came out perfect.
I saw a great sale while shopping last night and bought a 3 lb roast. This will be my first roast ever. It didn’t come tied. How exactly do I tie it? Kitchen twine wrapped several times around?
Yes, just kitchen twine!
Jacques Pépin shows you how to tie (truss) meat here.
Bonus: He also shows you how to completely de-bone a chicken.
https://www.youtube.com/watch?v=C1TVuntUh2Q&t=8m47s
I have this in the oven right now, and it smells so good. I feel like I might die from hunger because it’s driving me insane. I have high hopes for it though. I’ll let you know what I think later! Thankyou for the wonderful recipe though. I love that you provide such exact temperatures. It’s practically the only way I ever get a roast to come out right as my oven runs hot.
The seasoning for this roast was awesome. I absolutely loved it. I wasn’t able to cook it according to the directions, however. I did sear it and put it in a 250 degree oven. But after the allotted time it was still rare to raw in most spots. I cooked it for an additional 15 minutes at 350 and then 400 at 15 minutes then let it rest, covered in foil, so it would continue to cook. Even after all this it was still rare/raw in the thickest part of the roast. Leaving it in the oven with no heat on after the initial cook time would not have helped it at all. I still ate a good portion of this but because every one in my family eats meat any where from done to medium rare not everyone cared for the bright red meat. But, all that being said, I will make this again because I loved the flavor and I will just cook it probably at 350 (after searing it because that definitely helps the flavor) and use my meat thermometer to check for desired doneness.
I tried it. The roast was perfectly medium rare. I used the thermometer like you said. I’m keeping this recipe!
I need a new meat thermometer! Any suggestions one a really good one?
Tried this last night. Purely went by the temperatures you suggested and even though I was concerned how “wiggly” the meat was before cooling, it was PERFECT. So tender too.
Thank you.
Do you not roast potatoes and carrots with this and make gravy?
You totally could I think, I don’t do it because my kids won’t eat overcooked carrots, and I prefer mashed potatoes with my roast… so I just cook them separately.
The only thing I thought may have been a mistake about this recipe was rubbing the roast with the spice rub and then searing it. I did it anyway, and sure enough, the spice rub just ends up burning on the sear and a fair portion of it stuck to the cast iron skillet. If I do this recipe again (I haven’t actually taken it out of the oven yet), I will definitely sear the roast first and then add the spice rub. Did I read that right in your recipe or get it wrong?
Nope, you definitely need to season first before you sear. While you CAN season after searing you won’t get the same flavour as you would if it were seared into the meat.
Season both before and after the sear. If you burnt it off the first time; you might of started a bit too hot. I have done roasts in both cast iron and non stick. Hard to beat the cast iron for staying hot, but it also can stay too hot. One advantage with non stick is if you know your skillet, you know the “sear” stage….OR you can just build up to it with the roast(I like the small side), then just rotate around the skillet, making sure you hit the hot spots. FWIW, I have a 14″ rounded edge non stick that I LOVE, have even done whole turkeys in it, fried chips in it…its no cast iron, but it doesnt weigh a ton either. Thanks to Elizabeth for this tutorial. She is almost spot on….but everyone likes their meat different(including spices…some I just do granulated garlic and salt; then finish in clarified butter). I prefer what is called “Pittsburgh Rare”….both roasts and my 2” ribeye steaks(custom cut) I have done for years:near burnt on the outside and near bleeding in the middle. Near….its something you have to practice and don’t expect to get any of it right the first time. But I will almost never eat “steak” or roast beef “out”, that’s always a DIY project for at home. I can spend half as much and get twice as much.
If your “non-stick” is Teflon (PTFE), it’s fucking trash and should be put there at once. If it’s ceramic, it probably sticks. Cast iron is a superior material for not sticking. The problem wasn’t with the seasoning of the roast, but the seasoning of the OP’s pan. Take it down to fuck all with a Brillo pad, then re-season with some kind of animal fat (I use beef tallow, but lard works just as well). If you don’t have a hood fan that vents to outside, maybe do it on your barbecue so you don’t smoke out your abode.
I have never made a good roast in my life, and am now a senior citizen. I am going to ‘try’ your recipe. It looks yummy and I am hopeful haha:) Thank-you!
I used an 880 g sirloin tip roast. That is just under 2 pounds. The seasoning was perfect. My oven has a temperature probe but the minimum setting is 170 so I had to check it regularly. I turned off the oven at an internal temp of about 119. That was at about one hour of roasting. Then it took about an hour in the powered off oven to get to 142 or medium. It was wonderfully juicy and pretty tender.
I used a baking sheet lined with foil and placed the roast on a cooling rack that fit inside.
The next time I think I will roast at 200 – 225 so that it cooks more slowly getting up to 115.
I did get lazy on the pan searing because of the smoke being made. I seared for 3 mins on one side, 2 on the other and one end and then just a minute on the other surfaces. It would have been better if I did the full searing.
This did not create any pan juices.
This will be my go to roast recipe.
What if I don’t have a roasting pan? Can I use my Rachael Ray baker?
If you do that, be DAMN sure your roast is room temperature or higher before you put it in the thing, and thence into the oven. I once put a cold roast directly onto a pre-heated pizza stone, thinking I’d get a good sear that way. Instead, the stone burst into several pieces a few minutes later. You shouldn’t have this problem if searing first, or perhaps at all if you aren’t pre-heating the stoneware, but it’s something to be mindful of.
Also, meat is best raised to room temp first anyway. Best way to do that without growing a lot of microbes is to sit it on the biggest aluminum pot or pan you have, which will act as a “cold sink”. The “magic thaw” (not the actual name…I don’t remember) things they sold in the 90s were just aluminum plate. This is not as crucial with beef as with pork or chicken, but it’s best to err on the side of food safety. I mean, except for the whole “Cook to 165F” thing! LOL
Quick and easy roast recipe, loved it!
I always poke chunks of fresh garlic into the roast and use a high smoke point fat for browning.
I just tried this recipe tonight and it turned out great. Although we only left the roast in for an additional 10 minutes after turning the oven off. I tend to use a crock pot for everything but read your advice and liked the way the picture looked, so glad now. Our family of four only used a little under half the roast and saved the rest to cut for sandwiches after cooling in the fridge to preserve the moisture. Make sure the knife you use is very sharp so you don’t have to put too much pressure on the meat and lose juices that way. Great recipe.
Does this work the same for a gas oven?
Temperature is temperature, it doesn’t matter if it’s gas, electric, smoker, charcoal grill or any other way you can think of.
Oh my goodness!!! The spices on this roast were out of this world. Excellent recipe! I will never cook a roast any other way!
Thanks!
Made this tonight and it was awesome!! So tasty and tender! Will definitely make it again!! Thank you!
Hi, I’m going to make this roast today, however there is nowhere in the instructions saying if the roast should be covered while cooking or not.
If a recipe doesn’t say to cover it, that means you DON’T cover it.
If you were meant to cover it, the recipe would say it!
Love this roast!! I had to reduce cooking time, guess because of the gas oven but it turned out great. Kids and hubby are asking for it again
This roast was awesome! Regarding the rub and searing…due to current dietary restrictions, no oils of any type are allowed, so I applied the rub omitting the olive oil. I then tied the meat and wrapped in Saran Wrap for awhile. I seared in my cast iron skillet after having put a little bit of water on the hot surface..Each time I turned the meat, I gave another splash or water. The sear turned out beautifully and I had minimal rub stuck onto the skillet. My meat thermometer has disappeared, but I followed your instructions and the roast was perfect. I have quite a bit left over. Any reheating suggestions? I don’t want to lose the medium rare, Thanks for sharing!
I have to comment on this! I admit I was a little nervous about the whole low temperature thing. I’m used to cooking a roast at the traditional 325 oven for the allotted time. And my roasts are usually his and miss depending on the cut. Well this roast, a “sirloin tip oven roast” from Costco…was amazing! My husband could not believe how good it was. It was a teeny bit rare for me, because it was a slightly larger roast, almost 4 lbs so I had to adjust the time a bit…but it really was tasty and so tender. We had it for my dad’s 86th Birthday dinner and everyone loved it! I will always use this method from now on. Thank-you so much!!!
Can potatoes and carrots be cooked at same time in oven as roast cooking?
Sure
250f is too low a temp to roast vegetables. Once the meat is out the oven crank it up to 425f and toss the veggies in a little olive oil with salt and pepper and cook on a baking tray with shallow rims. Carrots, potatos and parsnips should be crispy and delicious in about 45 mins ! I am tying this beef roast tonight !
You can easily put your veggies in at 250f while you cook your roast. You will have to, as suggested above, crank up the heat when the roast comes out and rests. In doing so, they most likely will be done at the same time.
Just wanted to say thank you for your recipe. We cooked three small roasts at our fire hall for nine hungry firefighters and everyone was impressed with how they turned out! At 130• they were medium rare in the middle to medium towards the ends so there was something for everyone.
I recently purchased a 9 # Sirloin Tip Roast to serve for 20 people. Could you adjust cooking times and rest period to adjust for this size roast?
Tasty seasoning! This worked out well for me. Yay, leftover sandwiches, the best!!
Great recipe! This resulted in a perfectly cooked, medium-rare roast beef with a savory and a bit spicy herb crust. Delicious, whether it’s served hot or cold. Thanks!
Hi, Elizabeth
Your recipe for sirloin tip looks great. This looks so good and I can almost smell it, And These look beautiful and delicious. This is the best recipe for roasting beef I’ve ever tried! Everyone raved about the roast , even days later. But I do not like the mess searing makes. Can I just cook the roast longer in the oven?
Hello
This looks so good – so glad I stumbled upon this recipe, Kim
I have a sirloin roast aprrox 4-5 lbs boneless can you tell be what temp and how long do cook it per pound??
oh no, trying this for the first time and just realized that my thermometer starts at 130 degrees! Hope I can figure out the right time to turn the oven off.
I am cooking a 10 pound roast today for our family Christmas party. Should I double or triple the ingredients, and how long or what temperature for medium well roast? I am excited to try this recipe.
What times would I use for a 10# sirloin tip roast? Thx!
I just used this recipe and cooking method on a 4 1/2 pound top round roast. The only different thing I did was to shut the oven off at 120 degrees. I will never make a roast any other way again. The roast came out as juicy and tender as if it were prime rib! Going from outside to the center, the first inch was medium well, the next inch was medium, and the center was medium rare so everyone had what they liked. I have NEVER had a top round roast come out that tender and juicy and the spice combo was perfect. I also added a quart of beef stock to the pan to help make more gravy.
How does the cooking times change for a 10 lb roast
Just made this for a Holiday Dinner last night. Absolutely fantastic. It came out exactly like the pictures. Perfect char. Perfect Medium Rare. It was the best piece of beef I’ve ever had. Got the sirloin tip roast from a well known local butcher and I am sure that helped.
Mine came out well done. It was still juicy and good but not the beautiful medium rare I was hoping for. I was worries about opening the oven while it cooked and ruining the heat/bringing down the heat from checking it.
I also covered the roasting pan during cooking since the recipie didn’t specify. I think that is where I went wrong. It overcooked because I had the aluminium foil covering that was steaming it.
The flavor is great, though. I added a bit more heat. I increased cayenne and added smoked paprika. The spice rub in your recipie is good though. We just prefer some more heat.
I also pulled the fond off the bottom of the skillet from searing it. I added water to the pan I seared in and then threw that water into the roast and veggie pan. That worked really well.
For a 3lb 2oz sirloin tip cap removed oven roast I followed recipe for rub, seared on all sides about 2 min very careful burned easily. Then placed in a preheated 250 F. oven It came to 115 F in 1 hr 6 min. I turned the oven off, it took 1 hr 5 min to come up to 131 F. internal temp started dropping at that point. I was hoping to get it to 140 F medium/rare. I would consider this cooked rare. The flavour was delicious. Next time I will bring roast to 125 F or 130 F before turning the oven off.
I made this tonight and the roast turned out perfectly medium rare. I loved the crust – it’s messy, but worth it! I followed the recipe exactly, using the thermometer (this was key). The time was just a guideline and it’ll be easy to adapt to larger sized roasts.
My family and I love this recipe! I can’t eat beef due to my IBS but I have done it with Elk and Deer and today I am going to do it with moose. Can’t wait to smell it cooking!!
Wow! This was perfection. The key to any recipe whether you are cooking or baking is having a properly calibrated oven. Check your oven temperature before you start and calibrate the oven with a Youtube video. Having said that, I followed the directions, EXACTLY. It was easy to prepare. The rub was yummy. And the timing was perfect. When I pulled it out of the oven and tented the meat, I pan fried, thinly sliced red potatoes and cooked frozen spinach in the microwave. It all was ready at the same time, which is always a miracle in my house. I cooked a 2.15-pound sirloin tip roast, seared on all 4 sides. The temperature and cook time was precise for a medium rare roast. I would let it rest for 5 -10 minutes because I would like a warmer piece of beef. My house guests are still talking about this roast… a few days later. This is a keeper and all guests asked for the recipe. Thank you, Elizabeth.
Have to compliment you on this recipe. The spices were outstanding, and it came out just like your picture. Take a bow. Now, when I reheat the leftovers, should I just warm up oven and let it do its thing. Don’t want to lose the beautiful red and juices.
Have to compliment you on this recipe. The spices were outstanding, and it came out just like your picture. Take a bow. Now, when I reheat the leftovers, should I just warm up oven and let it do its thing. Don’t want to lose the beautiful red and
Had this for supper and it was my first time cooking a Sirloin Tip Roast. It was delicious!! The oven temps and length of time to cook it was perfect for us. The kids even enjoyed it. The only thing I would change next time is not add as much salt. I think we will try 1tsp instead. Thanks for the recipe. Will definitely be using this one again.
This was Fabulous! I’ve never seared then roasted before, and I actually followed the recipe portions (I’m a tweaker). I’ll definitely make again! And I agree definitely purchase the meat when it’s on sale.
I want to try this recipe, but do not have anything to tie my roast. I am hoping this will not make a difference.
Really think the directions of tying was to facilitat the searing. Thank youu for the recipe.
Will rate recipe after i try it.
I had a roast that was half the size of the one in the recepie so I cut the ingredients by about half and it was ready in 45 minutes at 250. Tented for 15 minutes and it was spectacular!
Elizabeth,
This is absolutely delicious! I tend to overcook meat because I’m easily distracted. This recipe was foolproof for me! The oven was on low for the exact amount of time you listed (can’t burn it on 250, right?!) and then the oven was off. Amazing. I can’t stop eating this right now! I left out the turmeric because I didn’t have any, I put only a tiny bit of chili powder, and PS it was the perfect amount of everything else. Ugh, I’m in heaven. Thank you 🙏
Elizabeth, I made this with a 3 pound sirloin cap (picanha). It was only $4.99 a lb. I used a meat thermometer as you suggested which helped a lot because this roast was thinner so it didn’t take as long to reach 115F and also not as long to reach 135. I let it rest and it was perfectly cooked a little less than medium. I have a picture but didn’t know how to post it. I also made Yorkshire Pudding to go with it. Your recipe is a keeper. Thank you
Just made this for dinner this evening. It was DELICIOUS! It turned out perfect.
Greetings- just wondering- I am actually a side/salad maker and if I must say so myself, I’m actually really good at that. I also can make lovely soups and stews, I’ve just never really been very good T meat recipes where I’d like it to come out medium rare. Decided to give your recipe a short. It’s really tasty but not cooked nearly enough. Just how does one go about cooking it a bit longer without destroying it?
Help, please.
Covered or not in oven? Instructions do not say..
Uncovered.
I made this tonight and it was superb!! The only thing I did to alter it was cut slits in the roast and put cloves of garlic in it before I rubbed and seared it…OMG!! Thanks for sharing
I followed the directions fully and it turned out to be the best one ive had since my mom passed 20 years ago. copied and saved. this is now the only way ill ever cook one. Thank you so much for the advice. It was delicious. Respectfully Rob S
Thank you for the recipe. Cooking a large portion of relatively cheap beef made me nervous. Your cooking technique for medium rare was perfect; my roast was succulent and moist, almost as good as a standing rib roast. As for the seasoning, I will cut back on the oregano and basil while adding more pepper. The “herby” taste was a little strange, not bad, just different. Nonetheless, the recipe, especially the cooking instructions, were fantastic.
This looks amazing! I am trying it as I’m typi g. My ex-husband said I should just give up on making roast beef but I will never give up. Based on all the comments your recipe is full proof so it’s got to be a win-win. I will check back in once it’s done and I try it. I’ve never been able to keep it moist so my fingers are crossed for success. Stay tuned…
I prepared this as my daughter’s birthday meal and it is the first time I’ve had success with a sirloin tip roast! It is VERY important to use a meat thermometer!! It is not optional to sear each side for 3 minutes prior to baking. It is also important to know the weight of your meat before cooking, otherwise you will not have the doneness you desire. There is very little fat on this cut and it dries out easily. I made a tent of foil over my roast since daughter had no covered roasting pan. Her oven is about 50 degrees off so we raised cook temp to 300. The resting phase, after cooking for desired time, is also an important step. It allows the meat to continue cooking very slowly. If you cut it too soon, too much juice runs out and it loses its flavor and moisture. This isn’t a chuck roast to slow cook with lots of water/liquid, either. It is a difficult cut in my opinion.
Thank you!!!!!!!!!!!!
I am almost 48 years old and my ex husband did a lot of the cooking through the years. He was a really really good cook! I feel like I never really learned how to cook meat properly except in the crock pot. So not medium rare!
Today I followed your recipe and it was awesome and my kids are SO HAPPY! I feel like a food network rock star!!!
Great recipe! Thank you!
Read all comments and was impressed. bought a 7.5# sirloin tip roast and like to try your recipe,what
temperature should I set the oven to and how long? Please comment ,thanks Jim.
I am cooking a 12.41sirlion beef sirloin tip while roast. Can I just double the spices, and just cook longer until the temperance the 115 degrees?
I wanted to say thanks for an excellent way to cook an economical (and lean) cut of beef. Since I use fresh herbs and garlic, I sear first then apply my paste.
Mine still has the fat cap on it. Should I cut it off or sear it there for longer to render the fat?
I just made this EXACTLY like the recipe and it was delicious. It starts out aaa tough piece of meat, so you have to set your expectations accordingly. But cooked at a low temperature it really does come out as tender as can be. I cooked mine an extra 10 minutes or so (with the oven on) and got a good medium rare.
I am going to try this recipe today. I purchased a Petite Serloin Ball Tip Roast. Is that the same cut as a Serloin Tip?
Cooking 4 pound roast now! We’ll see in about 1hour and 40 minutes 😰
Making me hungry!
Great flavor. Ty
My daughter and i are medium rare people, hubby is wheel done. I make a gravy from the drippings then throw his slices in the gravy for a minute. Everyone is happy.
I’m a purist, salt pepper and stuff with garlic but I liked the cooking method.
Made this for dinner and it was perfect and so juicy! Used a Beef Tip sirloin.
So delicious! I added an extra tsp of pepper but otherwise followed the recipe exactly. Will definitely make again
I have a 7 pound roast. Do I double the time???
No just check with your meat thermometer for the temperature markers in the recipe.
With so many positive comments I thought this has to work. IT DID ! Followed everything no tweaks.
could not wait for dinner had to have hubby cut so I could see the results. Perfection
thank you so much I too have not had much luck with roast beef has been pinned to my board.
Cooking method made all the difference…although after it reached 115 I just left in for another 10 minutes as was just too impatient! Was perfect! Looked just like the pic and took it out at 130, but carved almost immediately. I did sear but for spices doubled all but didn’t use garlic or onion powder…also used thyme and rosemary instead of oregano which I didn’t have. Next time I’ll likely just use salt, pepper, Italian herbs and maybe fresh garlic but skip the tumeric, chili powder & cumin as it masked the “steak” taste too much for me. But all in all happy I have a good technique for cooking med-rare meat consistently through the entire roast! THANK YOU!
I cooked a sirloin tip roast for the first time. Using your recipe for the temperature guide I cooked mine at 250 degrees (which in my hot running old oven is closer to the 300 degree mark). For a 4 pound roast I cooked for 90 mins till the meat thermometer read 130. Then took the roast out (didn’t let in sit in off oven) and covered it w foil to rest for 20 mins. I got mostly medium rare with a few medium done pieces too. Perfect to use for leftover sandwiches & casseroles.
Thank you for the great tips.
This was so amazing. Didn’t change anything. We both loved it
I DID COOK SWEET POTATOE and potato around the roast with the same spice mix. So yummy.
Have not tried the recipe yet. What is Evoo? It is mentioned in the recipe.
I usually make roasts in a crock pot because it is easy. The author says a roast is “one-note and over cooked” when made in a crock pot. I don’t know what one-note means but it is hard to overcook anything in a crock pot, based on my experience.
Extra virgin olive oil
My granddaughter and her fiancee are coming for dinner tomorrow. I have a Sirloin tip roast I am going to cook. Trying this recipe and will go exactly by what you have here. Looks like all good reviews. Will let you know how it turns out. I am at a “high altitude” (colorado) so hoping that doesn’t change anything thing.
Meat was not tender. I had a sirloin to beef roast, it didn’t need to be tied.
Flavor was good, a little too much cumin.
I have to support those of us who like our meat actually cooked–well done! I don’t enjoy the taste of blood, so a platter with sliced beef dripping blood isn’t exactly appetizing. We are meat lovers, too, and you would be surprised at how delicious it is, even cooked all the way through! 🙂
The recipe looks terrific and I plan to try it as soon as possible. But did you really have to show nearly the exact same photograph nine times in one article? Trust me, one photo would have been plenty.
They had these little roasts on sale buy one get one free and I had never seen that cut before. Thankfully I found your recipe! I am not a huge fan of oregano so I opted to season it like a prime rib with toasted coriander in my searing cast iron skillet, and put that directly in the oven. I only cooked it for 50 minutes because it wasn’t quite 2 pounds. When I checked temperature, it was already at 160 so I took it out and skipped the oven rest, covered with foil and let it sit on the stove for about 30 minutes while I made my sides. It was so delicious! Super tender, juicy and perfectly rare. For a $5 roast I was not expecting much! Thank you!
I have 2 x 800g prince Of sirloin tip I got at Costco. Can I put them in together? I’m planning on having 6-8 people over for dinner and thought this would make for a nice meal.
Just cooking the roast now. When it goes in the oven are you covering the meat with tin foil or something when it’s cooking?
Uncovered
Nice recipe. Sucks that I have to scroll through your life story to read it.
Elizabeth has been kind enough to share her recipe and take the time to answer people’s questions. I will never understand why people feel entitled to be so rude on the Internet.
This recipe worked perfectly. The roast was tender and the same doneness from edge to edge. I’ve never had such a perfectly cooked piece of beef. I’m going to try this method on my New Year’s Eve rib roast.
This came out perfect & due to several appts today I had to make this in different steps. At 8am I made the spice rub. At 11 I put it on the roast. At 145 I browned the roast in my cast iron skillet, moved it to a plate & let it cool down then put it in the fridge. At 230 I took it out of the fridge to warm up & @ 3pm I put it in the oven @ 250° for 1 hr 20 min then turned off the oven for 40 min then pulled it out & tented it for 15 min. My husband was skeptical that it would be good. It was amazing! I served it with baby carrots & homemade mash potatoes. THANK YOU SO MUCH! This is a keeper!
Ahoy! Fellow Canadian here. London Ontario! Thanks very much for the recipe. Was looking for something with a little different spice combo than what I usually use. In the oven right now and looking forward to trying. Just wanted to extend a warm Northern thank you for the recipe.
The BEST sirloin tip recipe I have used to date… My new go-to… Shared it with others already… I left out the curry spices of tumeric and cumin… added paprika… used canola oil and No Salt potassium… Turned out PERFECT!!! Thank you!!!
One word to describe this recipe: EXCELLENT!!!! We didn’t change a thing and loved everything about it!
Could have left out the 40 million duplicate pictures. Used a different spice set the second time. And put in the crock. You are searing not burning or blackening folks who say the spices burned…your pan was too hot.
Perfectly cooked medium rare roast. Followed the directions and used a meat thermometer. I will be using this method for many years to come. I will likely change up the spices some, but that is personal taste.
Covered or uncovered in the oven?
Uncovered
This was absolutely FANTASTIC! I followed your recipe exactly, and got very much the same results- a perfectly cooked medium-rare roast. DELICIOUS! I wish I had taken a picture, mine looked almost exactly like yours. Maybe next time! Just noticed… you posted this recipe 4 years ago, and it’s still getting rave reviews! Thank you so much for sharing this information, I will use it from now until I can cook no more. Blessings!
I never seemed to get it right, until today. Followed the recipe and got the tastier Sirloin Tip Roast in years. Thank you!
It was a very easy recipe to follow and the Roast came out perfectly as described. I may cook for an extra 10 mins as it was medium rare and i’d like it more cooked. My young daughters loved it. It is added to my favorites.
My husband is very picky about his roasts, and I usually just let him cook them. He’s not feeling well, so I googled , found this recipe and tried it. “Very good!” he said. I agree!
I am a horrible roast cooker ! UNTIL NOW !!! I had to leave you a review. Thank you. It was perfect I wish I could post a picture. I will on pinterest !!!!
I am glad to hear you enjoyed the roast!
The best roast ever. Been using this recipe on all cuts of beef about 3 times a month for about 2 years. I don’t sear because of the smokey mess but it is the best ever. Usually cook for about 15 people and they all love it. Follow exactly as written except sear. Great on a bun with shallot gravy. Thanks a bunch for this recipe.
Woodstock, Ontario
WOW! I have been cooking for 45 years and my husband and son (living alone during Covid 19) joined us last night for dinner. We all agreed it was DELICIOUS! Had to be right up there with one of the top five meals I have ever prepared! It was tender, succulent, flavourfull and amazing. Highly recommend this. I usually buy top sirloin but bought the tip sirloin in error. Will use this recipe for other cuts too as the writer above does. I made some gravy with the drippings and made Yorkshire puddings too. Best roast recipe – thank you!
Can I give this 10 stars?? Some background: I am diabetic and see a nutrionist. I hate red meat. I think it smells disgusting. I eat a lot of fish which is good but she told me I have got to get more protein in my diet and red meat is the best…you can eat a little and get a lot of protein. My husband is a meat meat meat and potatoes man. So I saw sirloin tip on sale and grabbed one. Made this recipe and followed it to the letter. Even my dog was standing in the kitchen with his nose in the air it smell so good I quarter some red potatoes and put them under the rack with the roast. They caught the drippings and herbs. This is AMAZING!!! Thank you!! You have converted me. Can I use this recipe for prime rib? Thank you thank you 😊
Is the garlic powder and onion powder each supposed to be a tsp or a Tbsp?
Sadly this did not work for me, either. I followed all the instructions except I kept it in the oven for 1 hour 30 minutes instead of 1 hr 20 minutes, and removed it from the warm oven when 2 thermometers placed in the center of the meat reached 130 and 140 degrees respectively- about 30 additional minutes. It came out basically raw , except for the edges that looked like your photo. Perhaps our thermometers aren’t high end enough to be accurate? It is a shame because it would otherwise have been very good. Next time I will try waiting until it reaches 150 to 160.
I use a cheap meat thermometer I bought off Amazon. If it read 140 it should have been a perfect medium, if it came out raw I have no explanation for that. Not sure how that could be possible.
I followed your cooking directions to a ‘t’ and it came out fabulous! I made some herb substitutes because I didn’t have everything but it was still amazing. Smelled fabulous too. Having that meat thermometer and doing the searing are key. I ended up not baking as long as 80 minutes. Just delicious! Thank you!
Excellent recipe. I adjusted the seasonings a bit to personal taste and I did marinate the meat in wine for a couple of hours, but maybe I’ll try skipping that next time. So good.
OMG! Amazing recipe/technique. I had a 2.7lb Wagu Sirloin Tip and wanted to make sure it was perfect – and it was. Trussed it (thank you Youtube) and used the ‘Convection Roast’ setting on my oven. I used a Bluetooth thermometer to continuously track the temp real-time. The cooking times were very different but I assume that’s due to the ‘convention roast’ oven setting. I reached 115 degrees in about 40 minutes and 135 degrees 30 minutes after turning off the oven.
I used a cast iron braiser with the trivet from my Instapot to roast it. Worked just fine.
Ran into an issue when trying to use this recipe for medium instead of medium rare. When you turn off oven at internal temp of 115, internal temp rose to 134 before it stalled out and started falling. Not enough residual heat. May try shutting oven off at 120 or so next time, and no, I did not peek.
The best roast I have ever made!!!
This sounds amazing and am going to make it soon, I hope. My family mirrors yours, me and the kids medium but my husband is shoe leather well-done. How do you get this roast to the point to satisfy us all?
Thank you.
I usually cook it to the point that I like it, let it rest, then cut off a good sized portion for him and throw it back in the oven at 375 until it is no longer recognizable as something I would enjoy eating. 🙂
Can I use garlic salt as I do not have garlic powder
This turned out great! I usually mess things up when it’s my turn to cook. My wife thinks I do it on purpose because I BBQ well.
This recipe was super simple and tastes great. Trust the cooking instructions, follow them and all will be well.
Made this tonight for company and followed the directions exactly. It came out perfectly!! Everyone raved about it being the best roast they’ve ever had. Thank you!
I followed your recipe exactly and it turned out perfect. Thank you for posting 🙂
Great recipe. My roasts have always turned out tough and too well done. This recipe is fantastic!! Second time using it!
Do I keep the meat tied while searing/cooking?
Yes
Turned out perfect! My first roast! My husband browned the meat and carved it when it was ready. We started with a 3 pound Prime sirloin tip. I set the oven at 250, but after an hour and 20 minutes the temp of the mat was already 140, ao we skipped the part with the oven off. It was tender and juicy Thanks for the simple but excellent recipe.
your recipe sounds wonderful. but I love gravy. So I usually sear the meat and then take it out of the pan and make a gravy and the put the roast back in and slow cook it with some carrots and potatoes. I want gravy but your recipe doesnt seem to include gravy so what do you suggest
I usually make my gravy from the pan drippings after the roast has been removed from the pan and resting.
Can I make this in a Dutch oven or will it come out dry? Thank you!
Only uncovered, if you cook it with the lid on it will cook too fast.
WE LOVED THIS!!! We cooked this for dinner on a Sunday, it was so delicious. Then a couple nights later, we sliced it thinly, tossed with sauteed onions and peppers, then put on sub rolls with provolone and warm them up. We couldn’t decide if it was better like this or Sun. dinner. Great presentation, too, to let hubby slice the roast in front if your guests. Thanks, it is wonderful!
Hi Elizabeth 🙂
You have saved many ruined roasts at my house. I am a true carnivore and can eat it no matter how it’s cooked, but my gf is a little more particular. She made sure that I bookmarked this page, saying that she doesn’t want me to ever again make a roast differently. 🙂 I don’t enjoy my meal if she doesn’t enjoy hers, and I am my own worst and harsh critic. Thank you so much.
Mark
I LOVE this recipe! I have made it 3 or 4 times now. It is a cheap enough cut to have for a regular family dinner (just made it with summer sweet corn and green beans on the side), but it is so tasty and seems fancier than it is, that it’s good for Xmas dinner too (made it last Xmas Eve). I LOVE finding good recipes for meat that I can make year round without an outside grill. Thank you!!
This recipe was EXCELLENT!
The steak was tender for a sirloin roast.
My family was IMPRESSED that it was medium rare, delicious, tasty, tender, and juicy.
I questioned if I should put the lid on it ? I left off the lid. I used a meat thermometer and checked it, like the recipe said to do.
I will share this with my family.
Best roast beef I’ve ever had. Husband sliced it razor thin. Yuuuuuummmy.
Woohoo Hamiltonian. Me too! Medium rare omg. So good.
Glad you enjoyed it!
We made this last night and it was DELICIOUS! By far one of my favorite beef recipes. I took a photo of the sliced roast and shared the recipe on FB. Definitely a keeper!
Do I cover or uncover it in the roasting pan for an hour and twenty minutes?
Leave it uncovered. If you cover it, it will get too hot and will end up well-done quickly.
Are we supposed to cook it with the lid on?
No, uncovered.
Delicious and perfectly cooked
Made this with a Sirloin Tip Roast. Didn’t have all the seasonings, used Italian seasoning and it was delicious. Really Good Recipe!!!
First time I’ve made a successful medium rare roast that wasn’t like shoe leather. I was so impressed with myself 😀
Have this roast in the oven as we speak and it is smelling great! A question about the searing, which I don’t think went ideally: by midway through the second side the spices that came off in the oil and cooked throughout were smoking/burning, such that I had to stop the searing by the end of the third side because my kitchen was a smoky mess. I used vegetable oil, it was just the spice remnants in the pan that couldn’t handle the heat throughout the whole searing process. Any ideas? I was reading about searing before trying this and was told 3 minutes/side until the meat releases from the pan, so maybe that was too long? Thanks for the recipe 🙂
So there are a few things here to make sure the seasoning doesn’t burn but instead creates an amazing crust, I will need to update the recipe with this. I also put evoo for some reason when I definitely meant olive oil (or vegetable oil like you used.)
You want to make sure you are using cast iron or stainless steel for searing. Non-stick pans won’t do a proper job of it, they are designed for low to medium heat cooking.
You want to make sure you let your meat hit room temperature before you season it. Take it out of the fridge about an hour prior to cooking.
Make sure you pat the meat dry with a paper towel before applying the seasonings.
You want to get your pan really hot, then add the oil and when the oil is hot then add the meat.
The meat is ready to flip when it releases easily from the pan, as you mentioned. It should be about 3 minutes per side but could be less. It depends on how hot your pan has gotten and how cold your meat was to start.
Hope that helps for next time!
I just made the sirloin roast I followed the instructions to the recipe and it came out perfect so juicy & so tender.
What adjustments do I need to do for a 4 lb roast ?? I absolutely love this recipe , this will be the third time making in 3 months!!
It may need to cook for just slightly longer, but I would start testing with a thermometer at the same time marks in the recipe to be sure. Glad you like the recipe!
I’m a prime rib lover and have never tried another cut of beef to roast before… Sirloin tip was on sale so I decided to try it using this recipe… WOW … what a suprise, tender , juicy and soooo flavourful.
This is my new go to recipient… awesome!
I LOVE this recipe. Works every time. I typically half or third cut the roast and freeze the other pieces as just me in the house. I also use Indian chili powder instead of the regular and it gives it a banner kick. I follow the cooking instructions exactly and it is perfect. Sliced super thin cold is so yum!
Delicious! Tried it last night.
Are these Imperial or US measuring units?
US measuring units.
With just the 2 of us empty nesters, I’d been biding my time to make a roast dinner. The chance finally came when the kids invited themselves over. I was excited to try it this way. However, the first problem was being unable to roast potatoes; that’s ok, I’ll do mashed. The next problem was I’d promised Yorkshire pudding; can’t make it if the stove is off. I cheated and turned on the stove to cook the Yorkshire but removed the roast when it reached 140f. I’m happy to report that the roast beef still turned out juicy and perfectly medium rare. It was thoroughly enjoyed by all.
I should add that your temperature settings are spot on. Easy directions. I was a bit perplexed with the spices but followed along. I expected a little heat from the spices but no, it was altogether delicious.
I smoke my oregano in my smoker then grind in place of the other and add to this recipe. I Love it! See what you think. 🙂
Can the roast be covered with aluminum foil?
I would not. Covering it may cause the roast to cook faster so it won’t be as tender as it could be. If you do cover, you will need to be careful to check the temperature sooner than advised in the recipe.
i dont have thermometer now what
You would have to go only by the cooking times provided which may not be accurate depending on your oven and the side of your roast. I would really recommend getting a thermometer for the best results.
Delicous! Thank you for sharing recipe.
I have a 13 lb roast can you give me an approximate cooking time
I tried this tonight with a really small roast. The temp stopped increasing at 133. I let it cook till 120 before turning off the oven. Not sure if this is because of the small size of my roast or something else. I turned the oven back on and let it go till 145 since I do like it a bit more cooked than the temps here call for.
Would switch up the seasoning next time to Montreal Steak Spice it just plain old S&P. I think this method would work better with a bigger roast that would hold the heat better.
made it today, absolutely delicious, so juicy and full of flavour! my kids asked me to cook it again and make more…it’s a winner. Thank you
So, I followed your recipe and used the meat thermometer as directed. When we cut into it, it was clearly very rare and very tough. We have put it back in and are crossing our fingers! On a good note, I did the roasted veggies and they are fantastic! Just waiting on the MEAT! :0
Not sure what could have happened there. You need to make sure you get the meat thermometer into the middle of the thickest part of the roast when checking the temperature. You could get a false reading if you aren’t getting it into the middle of the meat. Also if you are doing a larger roast than I used, then you need to extend the time in the oven before turning the oven off by 15 minutes per pound. (It sounds like you might be cooking a larger silroin tip roast?)
If I only have 0.75kg, do I cut the cooking time in half? I like it blue rare!
Yes, I would start to check the temperature at the halfway point for the timings I have given for a smaller roast.
Do you cook with the roasting lid or no lid.
Thanks
You cook it uncovered.
Just wondering if you add any liquid this roast is very lean
No, do not add liquid.
So is the garlic powder and onion powder teaspoon or tablespoon?
In recipes, tbsp. is a written abbreviation for tablespoon, tsp for teaspoon.
Perfect! I think I will ease up on the spices next time. My husband liked it, but I thought it overwhelmed the flavor of the meat. Our grocery had sirloin tip roast for $5.67/lb (less than chicken breast!) After following this recipe, I went back and bought 2 more roasts to freeze and use in the future.
Made exactly according to directions and it was absolutely delicious!! The rub made a wonderful crusty shell to protect the juicy meat!! The best I have ever had and can’t wait to make it again!!
The meat came out perfect to temp. Very evenly cooked but the seasoning is WAYYY overpowering IMO. I’ll definitely make it again but I’ll use the seasoning very sparingly.
Elizabeth, I hope you’re still on this site.
I cooked a 51/2 lb sirloin tip. I added up to 15 minutes longer while keeping an eye on my remote thermometer. I followed your recipe exactly. The roast was tapered, thermometer probe in the thickest part. Removed at 140F. The thick part was very touch, the small end was amazingly tender. The redness for medium rare was consistent throughout all cuts. Wondering what I did wrong. Any advice is much appreciated.
I cooked my 3.5 pound roast for 1 hour 10 minutes at it was already at 155 degrees! Med-well was not what I was aiming for.
Sorry to hear. I am not sure how that is even possible though, did you maybe cook it at 250 Celcius instead of Fahrenheit? Oven temperatures can vary a lot, but there is just no way a 3.5 lb roast would finish cooking in an hour in a 250 degree F oven.
Fantastic! Delicious and budget-friendly. The rub is so good, I’m going to make large batches and jar it for gifts.
I poured a cup of beef broth and a thinly sliced large garlic clove to the pan under the beef while it roasted, then added this back into the fond from the sear. I adjusted the flavor and thickness with more stock and reduction while the roast rested for an au jus sauce.
Thanks.
I did a sirloin tip roast last night using this technique but with our favorite teriyaki marinade — it was delish! Hubby said you can make this again! it was a perfect MR and so tender.. I marinaded it for about 8 hours.
Perfect! Followed instructions to a T. Came out beautiful. Tasty and juicy. One note,. I normally use my convection but this time I made sure not to and I think that did the trick.
I tried the roast recipe and it turned out fabulous. Thank you.
I made this in a gas oven using the instructions exactly, timing and all, with a 2 lb 11 oz sirloin tip roast. It came out perfectly medium rare, a lovely pink all the way through! The family loved it for dinner, and I ate the rest for lunch over the next few days.
Any suggestions for how to cook sirloin tip roast in a smoker ?
I haven’t tried, but it should be similar to smoking a tri-tip, be sure to use the “doneness” guide -> https://www.frugalmomeh.com/smoked-tri-tip.html
Seasoning was great. My 3.3# roast was rather chewy and cooked far to fast IMO. I think 250 for the 1st roast stage is too high. I will try again at 200.
It is cooking in the oven now. Unfortunately, when browning it my Steak Seasons stuck to the pan and burnt. I used Mazola Corn oil. How do you keep you seasoning on without burning it?
I use my well-seasoned cast iron pan over medium-high heat with a little oil. It could be just the pan itself if you aren’t using cast iron?
Is it possible to do this in AirFryer or InstantPot?
I’m a full-time RVer and only have a toaster oven, air fryer, BBQ, instant pot — or a propane oven with inconsistent temperature throughout (which is why I’ve only used it 3x in 7 years 😉 )
I’ve done other types of roasts in my toaster oven (after searing as you do) but they are tiny (the ones I bought today will be too close to the top burner to cook properly).
Thoughts? (or maybe I should cut the roast in half) and buy some string.
Hi Carol, I do have a recipe for an air fryer prime roast. You can see it here >> https://www.frugalmomeh.com/air-fryer-prime-rib.html
I haven’t done a sirloin tip in the air fryer myself yet, but if you adjust the temperature and cook times so it cooks slower and longer, it should work fine.
Wow…this turned out so amazing! My roast was 1.2 Kg. After 80 minutes it wasn’t quite up to 115F so I gave it another 10 minutes and then turned it off. It was evenly rare throughout and soooo tender and juicy. And it didn’t shrink like most roasts do, so I will have plenty of “planned overs” as we call it in our house.
Hello!
My sister picked up a Beef Sirloin Tip Roast (as labeled) from the grocery store for me today. It is about 2 inches thick, oval in shape and weighs 5 lbs. It’s not like any Sirloin Tip Roast I’ve ever seen. My sister doesn’t cook too much, so she’s not really sure what this cut is supposed to look like.
It really looks more like a cut of Sirloin Steak, but very thick. Is there any way your receipe would work on this slab of meat?
Thanks!
This recipe will still work, it works well for any lean or typically tough cut. You may need to start checking the temperature of the meat a little bit earlier than indicated though if it isn’t as thick as a typical sirloin tip.
Does it make a difference if you have a Gas Oven When you turn it off:
No, it shouldn’t make a difference.
Just give me the recipe you pr I ck
Hi John! In the future, you can simply click on the “Jump to Recipe” button found right at the top. It’s amazing that you managed to scroll right past the recipe to find the comment section though. That’s something. Hope you had a wonderful weekend! 🙂
Can this just be transferred, staying in the cast iron skillet directly into the oven after searing? Or do I have to change the pan?
Yes, I do it that way all the time quite successfully!
Best sirloin tip I have ever made. Family raved about it and almost ate it all. Definitely a keeper. My roast was 3.4 lbs and found I had to cook it longer than stated, was med rare from end to end!
What should the cooking time be for an 8lb roast, and what internal temperature is needed for medium rare using a meat thermometer? Thanks!
You will need to increase the cooking time by about 15 minutes per pound (add it to the time with the oven ON.)
Medium Rare should be 130 to 135 degrees Fahrenheit (55 to 57 degrees C).
I made this for xmas this year, to battle inflation but still get a good meal. It was awesome, the directions were basically perfect and the seasoning mix for the crust was super flavourful!
Elizabeth, thank you for the instructions using an 8 lb. roast, ours came out perfect! Your recipe has made it into our family recipe book. 😊
You never mention what the oven temperature should be set at, pre-heated to, for the original roasting? You specify 300F for reheating leftover meat but not the actual cooking of the roast.
Hi Alan, you found the reheating instructions but scrolled past the recipe on the way to the comments. At the top of this page there is a “jump to recipe” button that will take you right to the full recipe.
Can i use a dutch oven with the lid off?
Yes!
I’m planning on making this this coming weekend, it looks so good! I was wondering, does this create enough juices for gravy?
No, it usually does not create enough dripping for gravy.
I made this with a 1.6 pound roast — so was nervous about how tiny it was and feared that a 450 oven would overwhelm, so thought this method of browning first was more promising. Seared on all sides. Oven at 250. I took the temperature at 45 min and it was 111 and then left it in at 250 for 15 minutes longer and then in the oven for 30 minutes — rested for 15. It was perfect. Lovely pink medium rare but cooked enough for me — who is not a big fan of bloody rare. The crust with fresh rosemary, garlic and sage as well as salt and pepper was lovely. Used olive oil. The meat was tender. Excellent recipe. I will try this with family. It was almost prime rib level of succulence and flavor.
This was the best roast recipe I have ever made! The instructions were super accurate and helpful. My kids each went back for seconds. We all loved it. Thank you for making such a clear and helpful recipe!
My first time making a sirloin tip roast!! Didn’t know how or what to do
with it SO I looked at several sites for ideas and thoughts. You had the best explanation and made me feel like “I think I can do this”! Was anxious while awaiting the final taste test! It was delicious! My husband gave it a big Thumbs Up!! Couldn’t have done it without you Thank you so much!!
I am so glad you enjoyed the recipe and found it easy to follow! Thank you!
Loved the roast cooked this way!!! It was delicious and tender.
Excellent recipe!! First time ever cooking a sirloin tip roast (2.28 lb). Followed cooking instructions as written and used a meat thermometer, eventually pulling it out at 132°, and after a 20 minute resting time it was a perfect medium rare!! Subbed red pepper chili flakes for the chili powder, left out the cumin & turmeric (neither on hand) but added smoked paprika in their place. So tasty!!! Thanks for posting!!
Excited to try this! If my roast is 5lbs how much longer should I cook it for?
You will need an extra 30 minutes with the oven on for a 5 lb roast. In the post there is a section “Cooking Times for Sirloin Tip Roast” where I talk about this. Hope you enjoy it!
what exactly is an evoo?or what is evoo as you stated in recipe?
EVOO is an acronym for extra virgin olive oil.
I made this recipe for Easter this year. It is INCREDIBLE!! Thank you so much!! I forgot to comment back then. I was just thinking of this today and had to make sure I had bookmarked it. So glad I did!!
This was so god damn good. I didn’t use tumeric
Bought a small rib roast and prepared it as directed by the recipe. It turned out tender, juicy, and perfect medium rare! We will easily get 3 more meals out of it. Worth the effort. So glad I found this recipe!
Turned out very tasty, could have been more tender, but was pretty good. Will definitely make again. Used epicurean beef and steak seasoning with salt. Also salt brined defrosted roast overnite.
Easy to make. This was my first attempt at cooking a sirloin tip roast, I usually use my ninja foodi pressure cooker for chuck roast. It came out wonderful, nice juicy, medium rare. I used some of the leftovers to make enchiladas, and tonight I’m going to make some French dip sandwiches. Getting 3 home cooked meals out of one roast I’d say I got my moneys worth. Definitely will use this recipe again!
My roast was 1.6 lbs so I needed about 40 minutes. It was delicious. Also made the melting potatoes in the microwave. Had to simmer the sauce down while I crisped them at 450 while the roast rested.
This is 100% exactly the same as The Pioneer Women’s recipe, something not right about that . I’ve done this one before and then seeing this I was like…hummmm
Do you have a link to her recipe? All I could find when I looked was a pot roast.
Made exactly as shown with a 3.4 lb black Angus. I used a grill thermometer and set the temp alarms as needed. Pulled at 132. Made some Johnny’s au juice and you swear it was prime rib. Butter knife tender. Best ever. Bought another roast for the freezer.
Great recipe. I like to sear the meat after it’s almost done instead of before. The outside of the meat is dry from the slow roast and it has a wonderful crust after a quick sear on all sides.
Best recipe for roast ever. The only one I use.
From start to finish based on the temperatures stated in the recipe it took 3 hrs. and 21 minutes for my thermometer to reach the suggested degree. When it was time to turn off the oven and let it sit for 40 minutes, the temp. did not change on my thermometer so I turned the oven on to 250, then 300 and finally 350. to get to 130. I let it rest and the meat was more well than medium rare. It is a new oven and an electric thermometer. The roast was only an inch thick. I thought it would have been done well before the initial time suggested.
Does your new oven have a convection setting? What you are describing is what would happen using a convection oven vs a regular oven. This cooking method only works with regular oven settings. Convection ovens cook faster but once turned off it cools down rapidly compared to a regular oven.
A roast cooked to 130-135 degrees F should be medium rare. The time suggestions are a guide and work best with a roast of the specific weight given, but the temperatures given are pretty exact. Is it possible the thermometer used was inaccurate?
This is definitely a keeper recipe. I tried it yesterday evening and the meat came out perfect. Thanks for the recipe!