sirloin tip roast

This sirloin tip roast recipe is one of or favorites! It is a lot easier than you think with a little bit of roast seasoning, this beef sirloin tip roast can be prepped, roasted and served in no time at all!

Perfect Sirloin Tip Roast

sirloin tip roast (4-5 lbs)

olive oil

garlic powder

cracked pepper

salt

rosemary

onion

Preheat oven to 450°F.

Remove roast from the refrigerator at least 45-60 minutes before cooking.

Rub roast with olive oil and seasonings.&nbsp;Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.

Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).

Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.

Remove from oven (a few degrees before it's done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.

Discard onions and save any drippings for gravy or freeze to add to soups or stews.

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!

Sirloin Tip Roast

tsp black pepper

oregano

basil

tsp ground chile powder

tsp tumeric

tsp cumin

onion powder

tsp salt

2-3 lb sirloin tip roast, 1.1-1.4 kg, tied

Place the oven rack in the middle position...

Place the oven rack in the middle position and preheat the oven to 250°F.

Combine all spices and seasonings together in a...

Combine all spices and seasonings together in a small bowl.

Rub the roast all over with a Tbsp...

Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.

Heat the remaining Evoo in a large cast...

Heat the remaining Evoo in a large cast iron skillet 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...

Transfer the roast to a wire rack set inside a roasting pan.

Cook for 1 hour and 20 minutes, or...

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...

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...

Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.

Slice the meat to desired thickness and serve.

This is a perfectly tender sirloin tip recipe that falls apart as you cut it against the grain. This makes a complete meal for busy weekdays when you can get it started in the morning,

Fall Apart Sirloin Tip Roast

avocado oil or olive oil

3-teaspoons salt

black pepper

garlic powder garlic

*optional herbs de province

carrots chopped

baby potatoes potatoes

Thaw roast to room temp

Preheat oven to 250 degrees F

Season roast

Sear in avocado oil over medium-high heat till...

Sear in avocado oil over medium-high heat till browned all over the outside.

Add to your dutch oven 1 chopped onion,...

Add to your dutch oven 1 chopped onion, chopped carrots, 1 pound baby potatoes

Add 1 qt beef broth

Cover and Bake at 250 degrees F for...

Cover and Bake at 250 degrees F for 6 hours.

https://www.youtube.com/watch?v=gqXIwk0YxqE

This is a super easy way to make a tough sirloin tip roast fall apart tender and a complete meal! A great recipe for busy weekdays or Sunday dinners! 

Print the recipe card &amp; get full instructions at https://farmhouseharvest.net/sirloin-tip-roast/

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Fall Apart Sirloin Tip Roast Recipe - Complete Meal in 1 Pot!

This Sirloin Tip Roast is tender and juicy with mouthwatering flavors. Simple seasonings and slow roasting come together to produce an easy dinner.

oil oil

black pepper (freshly ground)

thyme

carrots

celery

Remove the beef from the fridge 1-2 hours ahead of time to take the chill off for more even cooking.

Preheat oven to 450°F, turning on the oven&#39;s convection feature if available. Set the oven rack in the middle position. Set aside a shallow ovenproof pan fitted with a wire rack. (If you don&#39;t have a rack, try using the optional vegetables instead.)

Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless dual-probe thermometer for continuous monitoring (see note).

Add the optional vegetables to the bottom of the prepared pan. Use kitchen tongs to transfer the beef to the pan.

Place the pan in the oven and close the door. Immediately reduce the oven temperature to 325°F. Continue cooking for 1 to 2 hours, or about 15 to 20 minutes per pound. Baste the meat every half hour or so by spooning pan juices on top. Start checking doneness half an hour before you expect it to be done.

To check doneness, insert an instant-read thermometer into the center of the roast. A reading of 130°F / 54°C indicates medium-rare with a warm red center, while 135°F / 57°C is medium with a warm pink center. Cooking beyond these levels risks chewy meat.

Remove the roast from the oven and transfer to a serving platter. Tent with aluminum foil to keep warm and let it rest undisturbed for 10 to 15 minutes. During this time, the juices will redistribute so the meat is more tender. Resist the temptation to cut into the meat, as juices will escape and cause it to dry out.

To serve, use a carving knife to slice crosswise against the grain. Drizzle the pan juices on top or use them make gravy (Note: you can use a fat separator to degrease the pan juices if desired.) Enjoy!

Made this tonight. Followed directions.  450. 15 minutes,  then 325 60 minutes 
 Highly overcooked! Still tasty but not as tender as expected.

I was SOOO impressed with my roast beef using this recipe &amp; I've been cooking them all wrong for "many" years!!  It was perfect &amp; lots of pan browning so even the gravy was AWESOME without having to add packets of flavoring!  Years ago when cattle was fed grain &amp; hay, the meat was amazing.  But when they started to put the poor things in tiny feed lots (should be a criminal offense for animal cruelty!!) &amp; as much as force feed them garbage pellets, the meat has been terrible!  (I'm too old to become a vegetarian now!)  At least this recipe helps make it much better!!

I have never been able to cook a good roast beef. I can cook prime rib, but it's to costly now. I can cook a good pot roast in the crock pot. But, all my roast beef were always tough.

I used this recipe today. I had to guess at the time because I did not know the weight of my roast. Bought from Costco, 2 in package which I separated and threw out the label. But using my trusty instant read thermometer, I took it out of the oven at 130° (I overshot the 125°) and let it rest. I used onions at the bottom of the pan and had added about 1/4 cup red wine during cooking. Excellent gravy! 

IT WAS FABULOUS! Perfectly cooked, tender and very tasty!

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Sirloin Tip Roast

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Top 4 sirloin tip roast recipes from across the web

The most viewed sirloin tip roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Sirloin Tip Roast

Sirloin Tip Roast

Fall Apart Sirloin Tip Roast

Sirloin Tip Roast

The most viewed sirloin tip roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine