This roasted sirloin recipe is delicious and perfect thinly sliced and served with au jus! It’s much easier than you think. With just seasoning and a little time, this beef tenderloin roast comes out deliciously juicy!
The roasted sirloin is perfect served as a main course with mashed potatoes or roasted broccoli and a crispy salad. Leftovers make great sandwiches during the workweek and are perfect in barley and beef soup.
What
is a sirloin tip roast? Also called
beef tenderloin tip roast, or round-tipped roast, this is the portion that is cut from the cow’s hindquarters and is often a harder cut: the bigger the muscle, the harder the cut. This is not the same as a roasted sirloin.
A sirloin tip oven roast should be cooked slowly to soften the meat, to turn this cut of meat into a masterpiece! Meat is expensive, so I always use a thermometer for everything from perfect pork loin to baked ham and even roast chicken.
I
have an instant-read thermometer for things like steaks and chicken breasts and one I can leave in the oven for things like roasts or roast chicken. Using a thermometer ensures that your dishes come out perfectly cooked and that the meat is juicy and tender, never dry!
How to cook a sirloin tip
roast
A high temperature at first creates a crust on this roast and seals the juices (so I don’t bother browning first). The lower temperature allows the roast to cook slowly to tender perfection. This roast is lean, so it is important that it is not overcooked (use a thermometer). It is also essential that you let the meat rest for at least 15 minutes (I usually do 20 min) before cutting it.
- Preheat oven to 450°F
- Let a 4- or 5-pound roast sit at room temperature for a good hour
- Rub the olive oil and seasonings over the meat and set aside
- Cut a whole onion (yellow or white) into thick rings and place it at the bottom of a dark skillet. A cast iron pot or pan will do! This will be the foundation for the top roasted sirloin to rest while roasting AND onions provide flavor!
- After roasting, onions can be discarded (as they tend to darken quite a bit) or mixed with juices and turned into a delicious sauce or sauce. Yum!
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How long to cook a roast sirloin tip
Slow and steady will elevate this harder cut of meat to a tasty and tender perfection! Start at 450°F for the first 15 minutes to seal the meat and then slowly roast at 300°F for 50-75 minutes. This can vary depending on how cold your roast is, the shape and/or size of the roast, etc.
Roasting should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked, as it will continue to cook while resting under aluminum foil.
To do this well, I strongly suggest a thermometer. Remove and place the tent with aluminum foil and let it sit for at least 20 minutes before carving.
More delicious roast recipes
- Roast turkey breast – super easy
- & Vegetables – a full meal
- Lemon Roast Chicken – super tasty
- Slow Cooker Rosemary Beef Roast – the slow cooker does all the work
- Roasted cabbage steak recipe – a great vegetarian option!
! Roast Chicken
Cooking method adapted from Canada Beef – Horn Roast Know How
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