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.
If you love savory easy weeknight meals with simple ingredients, try our Instant Pot Pot Roast and Easy Keto Meatloaf.
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Why You’ll Love This Recipe
This cut of beef creates a mouthwatering Sunday dinner for a family gathering. Start with our magic leek soup before bringing out the roast.
A one pot meal cooked low and slow, this roast is on the dinner table in about an hour.
A great recipe for meal prep, this seasoned and tenderized Sirloin Tip Roast is quick and easy to pop into the oven.
For another easy one pot meal, try our philly cheesesteak casserole with steak next.
Key Ingredients
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.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
For another simple, juicy roast, give our pot roast with onion soup mix recipe a try. Its a complete meal with sides and gravy.
How to cook a sirloin tip roast
Step 1: Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels. 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.
Step 2: 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.
If you have any questions about the steps in making this recipe, please leave a comment below and we will get back to you.
To wow your guest, serve our Italian hangover cake for dessert.
Expert Tips
When cooking a sirloin tip roast you want to sear it before placing in the oven. It only takes a few minutes to create that perfect crusts and adds a depth of flavor.
Always cover the cooked roast and allow to rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender roast.
FAQs
Always cook a roast uncovered to form a nice crusts and stronger flavor. You cover the roast once its done cooking.
We prefer a cast iron skillet for smaller roasts. They radiate heat better and create a great crust on your roast.
We do not recommend adding water to your roasting pan as you do not want to steam your roast.
You want to use a very sharp knife and carve against the grain when slicing. Thinner the slices the better as this shortens the fibers. By doing this, you make the roast more tender and easier to chew.
Best ways to tenderize a 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 roast in a vinegar based marinade will break down the meat fibers, making your roast tender while bringing out the flavor of the juicy meat.
Marinating overnight (12 hours) is ideal for optimal tenderness. In a time crunch? Marinate for a minimum of 4 hours.
Always allow 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 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 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 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 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 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 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.
Our tender beef bottom round roast is another lean cut that benefits greatly from a marinade.
Storage Tips
If you have any leftovers, refrigerate in an airtight container for up to 4 days. You can also freeze for up to 3 months.
To reheat the roast, use the same low and slow method for the best results. Remove 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.
Pairing suggestions
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We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
📖 Recipe
Herb Crusted Sirloin Tip Roast
Equipment
Ingredients
- 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
Instructions
- Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels.
- 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 (or use a roasting pan) 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.
Katherine
Is the oven temp really only 250F??
Dane & Becky
Hi Katherine,
Thanks for asking and yes, the oven temperature is 250F. A sirloin tip roast is most tender when cooked at a lower temperature.
Dane and Becky
Amy
Easy and delicious. Loved the horseradish cream sauce as well.