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Sirloin Tip Roast

Sirloin tip roast delivers that special occasion flavor without the special occasion price tag. This lean, budget-friendly cut transforms into something spectacular with the right technique and a bit of patience, producing tender, juicy slices every single time.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3.5 pounds sirloin tip roast tied with kitchen twine
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper freshly cracked
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
For the Pan Sauce
  • 2 cups beef broth
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic minced

Equipment

  • Large cast iron skillet or oven-safe heavy pan
  • Roasting pan with rack
  • Instant-read meat thermometer
  • Sharp carving knife
  • Cutting board with juice grooves
  • Aluminum foil
  • Kitchen twine

Method
 

  1. Remove your sirloin tip roast from the refrigerator 60 minutes before cooking to bring it to room temperature. This ensures even cooking from edge to center.
  2. Combine the salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl. Mix thoroughly so every bite gets balanced seasoning.
  3. Pat the roast completely dry with paper towels. Rub olive oil all over the surface, then press the seasoning mixture firmly into every side of the meat.
  4. Preheat your oven to 450 degrees Fahrenheit. Place your cast iron skillet over high heat until it just begins to smoke.
  5. Add the seasoned roast to the screaming hot pan and sear for 2 to 3 minutes per side to create a deeply savory, caramelized crust.
  6. Transfer the seared roast to your roasting rack and place in the 450 degree oven. Roast for 15 minutes to jumpstart the crust development.
  7. Lower the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches 130 degrees for medium-rare.
  8. Remove the roast when it hits 130 degrees, tent loosely with foil, and rest for 15 to 20 minutes. The internal temperature will rise another 5 to 10 degrees during this time.
  9. While the roast rests, place your roasting pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  10. Pour in the beef broth, scraping up all those flavorful brown bits stuck to the bottom. Simmer until reduced by half, then whisk in butter and Worcestershire sauce.
  11. Remove the kitchen twine and slice the roast against the grain into thin pieces. Serve with the pan sauce.

Notes

Let your meat thermometer be your guide, not the clock. Internal temperature tells you exactly when your roast reaches perfection regardless of size variations or oven hot spots. Slice only what you'll serve immediately as whole roast pieces stay juicier as leftovers than pre-sliced meat.