Juicy, tender, and flavorful you will love this Sirloin Tip Roast recipe.
Easy to make and seasoned to perfection, this delicious budget friendly meal is perfect for any night of the week.
Sirloin Tip Roast is also known as Knuckle Roast and Round Tip Roast.
Why You’ll Love This beef Sirloin Tip Roast
A great recipe for meal prep, this seasoned and tenderized Sirloin Tip Roast is quick and easy to pop into the oven.
This cut of beef creates a mouthwatering Sunday dinner for a family gathering.
A one pot meal cooked low and slow, this sirloin tip oven roast is on the dinner table in about an hour.
Popular Beef Roasts
Top Sirloin Roast – Lean and flavorful with some marbling. A round cut, this roast is from the hind quarter.
Chuck Roast – An inexpensive cut with marbling throughout. This roast is cut from the shoulder. Also used to make the best ground beef for hamburgers. We have a great Pot Roast recipe where we use a chuck roast.
Prime Rib Roast - One of the most expensive cuts with flavor-enhancing fat and marbling, this roast is cut from the ribs. A very flavorful cut of meat.
Round Roast – A budget cut, Top Round Roast is cut from the inside of the back leg, and is usually the cut used to make roast beef deli meat.
Another inexpensive cut, Bottom Round Roast (Rump Roast) is from the outside of the back leg and full of flavor due to rich marbling.
Ingredients in this Sirloin Tip Roast Recipe
See tips later in the post for instructions on tenderizing this lean cut with a marinade for best results.
Sirloin Tip Roast – This boneless lean cut is the star of this dish.
Minced Fresh Garlic – Adds depth and a pungent earthy taste.
Onion Powder – Tangy seasoning to enhance the beef flavor.
Italian Seasoning – Fragrant mix of herbs to complement this dish.
Salt – We prefer Kosher salt for this dish as a flavor enhancer.
Black Pepper – Fresh cracked pepper is fantastic for a touch of heat in this recipe.
Avocado Oil – For rubbing down the roast before pressing in the seasoning blend. You can also use Olive Oil.
Unsalted butter – Used to sear the roast.
If you have any questions about the ingredients in this beef Sirloin Tip Roast recipe, please leave a comment below and we will get back to you.
How to make this Sirloin Tip Roast recipe
Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels. Tie kitchen twine around the center of the roast to keep it together during roasting.
In a small bowl, combine garlic, onion powder, Italian seasoning, salt, and pepper. Rub the roast down with oil, then sprinkle it with the herb mixture, pressing the herb mixture into the meat.
Preheat the oven to 250 degrees F.
Melt the butter 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 skillet to the oven and roast until it reaches your desired doneness: 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 the skillet from the oven and transfer the roast to a cutting board. Cover it 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.
If you have any questions about the steps in making this Sirloin Tip Roast, please leave a comment below and we will get back to you.
How to serve this Sirloin Tip Roast
This delicious beef roast pairs well with many accompaniments. For those following a keto lifestyle, we recommend our Keto Gravy, Keto Rolls, and a side dish of Low Carb Stuffing or Keto Green Bean Casserole.
If you want to add some veggies, look through our list of keto vegetables to see which one(s) to pair with this main dish.
Serve this Sirloin Tip Roast with a creamy horseradish dipping sauce or herbed balsamic butter.
Creamy horseradish dipping sauce recipe
2 tablespoons of prepared horseradish
¾ cup of sour cream
¼ cup of mayonnaise
1 teaspoon of Dijon mustard (optional)
Pinch of salt
Pinch of black pepper
Mix all ingredients together in a small bowl. Cover the bowl and chill this dipping sauce in the refrigerator until serving.
Herbed Balsamic Butter recipe
½ cup of unsalted butter (one stick of unsalted butter)
½ teaspoon of salt
1 teaspoon of fresh thyme or rosemary, finely chopped
1 teaspoon of balsamic vinegar
A pinch of black pepper (optional)
Allow butter to soften to room temperature. Mix all ingredients together in a small bowl until balsamic vinegar is fully combined with the other ingredients. Cover the bowl and chill in the refrigerator until set (approximately 30 minutes).
To form ‘pats’ of herbed balsamic butter make a butter roll or 'log.' Use a rubber spatula to scoop the mixture from the bowl onto a sheet of 6 x 6-inch parchment paper forming a thick, 4-inch line. Roll the parchment paper to create a log by rolling the paper tightly. Refrigerate until set (approximately 30 minutes). Remove the herbed butter roll 15 minutes before serving. Slice into pats immediately before serving.
How best to store your Sirloin Tip Roast
If you have any leftovers, refrigerate the beef sirloin tip roast in an airtight container for up to 4 days.
To reheat the roast, use the same low and slow method for the best results. Remove the beef sirloin tip roast from the fridge and place in a roasting pan or iron skillet.
Preheat the oven to 250 degrees F, then transfer the roast into the oven. Use a meat thermometer to tell when the inside of the roast has been heated.
Best Tips for Making this Sirloin Tip Roast
Always cover the cooked beef sirloin tip roast and allow to rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender roast.
Carve against the grain when slicing your sirloin tip roast. By doing this, you make the roast more tender and easier to chew.
Best ways to Tenderize Sirloin Tip Roast
A sirloin tip roast can be a tougher cut of meat. This lean cut can be tenderized with a marinade. Soaking the beef sirloin tip roast in a vinegar based marinade will break down the meat fibers, making your Sirloin Tip Roast tender while bringing out the flavor of the juicy meat.
Marinating overnight (12 hours) is ideal for optimal tenderness. In a time crunch? Your Sirloin Tip Roast should still marinate for a minimum of 4 hours.
Always allow your Sirloin Tip to come to room temperature before cooking.
Vinegars that can be used: White wine vinegar, red wine vinegar, balsamic vinegar, and apple cider vinegar.
Mustard can also be used as a tenderizer. Instead of soaking the Sirloin Tip Roast in vinegar it can be coated in mustard and left to tenderize overnight. If you do not care for the flavor of mustard, simply rinse the meat to remove the mustard and pat it dry with paper towels. Once the roast is tenderized, follow the Sirloin Tip recipe instructions for cooking.
Chopped onion, garlic, Rosemary, Thyme, and Sage are examples of seasonings to include in your marinade. For an extra kick, you can also add prepared horseradish.
Vinegar based marinade recipe
¼ cup red wine vinegar (or what you have on hand)
¼ cup oil
2 tablespoons Worcestershire sauce
¼ cup chopped onion
2 tablespoons minced garlic
1 teaspoon dried thyme or 1 tablespoon of fresh thyme
Pinch of black pepper
Instructions for Sirloin Tip Roast vinegar marinade: Place beef roast into a bowl or shallow dish. Mix all of the marinade ingredients in a small bowl until combine and pour the mixture over beef roast - turning the roast over once or twice to ensure all sides are coated. Cover and place into the refrigerator for a minimum of 4 hours. Marinating the Sirloin Tip Roast overnight is best.
Mustard Marinade Recipe
⅓ cup mustard (Dijon or regular yellow mustard)
2 Tablespoons of Worcestershire sauce
1 teaspoon dried sage or thyme
Pinch of salt
Pinch of black pepper
Instructions for Sirloin Tip Roast mustard marinade: Place beef roast into a bowl or shallow dish. Place all of the ingredients into a small bowl and mix to create a thick marinade. Spoon the marinade over the roast and rub into the meat, coating all sides of the roast.
How long to cook a Sirloin Tip Roast per pound?
Follow a low and slow cooking method to ensure a juicy and tender roast. Sear your roast first, for about 3 minutes per side. Then place it into a 250 degree F oven for a cooking time of 15 to 20 minutes per pound.
Using a meat thermometer is the best way to check the internal temperature of the roast.
Other Best ways to cook beef roast
Instant Pot is a free-standing pressure cooker kitchen appliance that uses heat and liquid to create steam for fast cooking. Broth and seasonings (examples include: chicken broth, beef broth, soy sauce, garlic, bay leaves, onion, and black pepper) are often added to an instant pot when cooking a Sirloin Tip Roast. The cook time of a Sirloin Tip Roast is approximately 30 minutes with this appliance.
A Slow Cooker is another kitchen appliance that can be used to cook beef roast 'low and slow' over a period of several hours. Although we prefer using a slow cooker to prepare dishes such as chili or stews, there are many recipes available to prepare a beef roast in a slow cooker.
A quick sear over high heat with oil will bring out the beefy flavor in this lean cut. Broth and seasonings are added to the slow cooker to simmer along with the Sirloin Tip Roast. Most recipes recommend an 8-hour cook time. The slow cooked beef can be shredded or sliced.
Grilling a Sirloin Tip Roast is another method for cooking. A beef roast should be grilled over indirect heat. Place the roast on the cooler side of the grill, with the charcoal piled up on the opposite side or with only half of the burners turned on. The ideal temperature is between 325 and 350 degrees with a cook time of approximately 25 minutes per pound.
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Sirloin Tip Roast
- 2.5-3 pounds sirloin tip roast
- 2 teaspoons minced garlic
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
- ¼ cup unsalted butter
- Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels. Tie kitchen twine around the center of the roast to keep it together during roasting.
- In a small bowl, combine garlic, onion powder, Italian seasoning, salt, and pepper. Rub the roast down with oil, then sprinkle it with the herb mixture, pressing it into the meat.
- Preheat the oven to 250 degrees F.
- Melt the butter 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 skillet to the oven and roast until it reaches your desired doneness: 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 the skillet from the oven and transfer the roast to a cutting board. Cover it 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.