How to fix a sirloin tip roast

Tender and dripping with au jus, Sirloin Tip Roast recipe has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Other easy Sunday roast recipes are Instant Pot pot roast, boneless turkey breast roast, and boneless leg of lamb roast.

Cooking a delicious roast for dinner isn’t as difficult as you might think. This how to cook a sirloin tip roast recipe will guide you to a beautiful tender piece of beef, so flavourful you wouldn’t know you weren’t feasting on a prime rib. Who says you can’t be fancy on a budget!

A simple dry rub blend of ground coffee, brown sugar, chili powder, smoked paprika, salt, pepper, and lemon zest gives way to a dark flavourful crust. Cutting into it exposes juicy meat, cooked to your liking. Onions are roasted right under the meat and the caramelization happens when it catches all of the falling juices. It is SO GOOD!

Why Make Sirloin Tip Beef Roast?

• Budget friendly: Sirloin tip roast is usually less expensive than others cuts of beef. 
• Juicy, tender results: Sirloin tip is not the most tender cut of meat, but with my method your beef sirloin roast turns out so succulent! 
• No need to brown first: Save time (and washing a pan), my method of how to cook a sirloin tip roast first at a high oven temp, creates a ‘crust’ and seals in the juices.
• Mostly hands off: Only 10 minutes prep and after the initial high temp, your roast cooks low and slow which produces tender results.
• Sunday dinner or the holidays: Impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping- amazing!

Ingredients for Round Tip Roast

• Roast: Beef sirloin tip roast aka round tip roast, about 3 lbs.

What is a Beef Sirloin Tip Roast?

Sirloin tip roast is the portion of beef that is cut from the hindquarters of the cow. It is often considered a tougher cut of meat since it contains muscle tissue. Do not confuse sirloin tip roast with top sirloin roast – they are different cuts of beef. 

Although most commonly called sirloin tip roast, it can also be labeled as:

• Round tip roast
• Ball tip roast
• Crescent roast
• Knuckle roast

• Onion: White onion, sliced for aromatic flavor
• Dry rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest and salt and pepper.

• Prep: Preheat the oven and get out the roasting pan (or Dutch Oven if you have one). Spread sliced onions evenly across the bottom of the pan and set aside.

Even before you begin you want to take your roast out of the fridge and let it sit for about an hour. This will bring your meat to room temperature which is an important step in how to a cook a sirloin tip roast!

• Mix dry rub and coat the roast: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest. Place the roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat. Turn over on both sides making sure everything is covered. Transfer to your prepared roasting pan and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake it uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices.

• Reduce, cover and, bake: Then reduce the heat, cover with the lid and bake until 10 degrees BEFORE your desired internal temperature is reached. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.

All ovens are different, so start checking your roast at the 30-minute mark.

• Remove and rest: Remove it from the oven and let it rest, covered, for 20 minutes.
• Slice and serve: Transfer the roast to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain. Serve with its juices and onions from the pan and all the delicious sides you’ve got on the go!

How Do I Know When My Roast Is Done?

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when it’s ready, but nothing beats the real thing.

Internal Temperatures:

• Rare – 120-125 degrees F (red and bloody).
• Medium rare – 130-135 degrees F (pink centre with brown towards the outside).
• Medium – 140 degrees F (mostly brown with a light pink centre).
• Well done – 150-160 degrees F (brown all the way through).

Optional Add-In’s and Variations

• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. I highly recommend checking with a thermometer for internal temperature after 30 minute.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work with this recipe.

Tips for Best Results

• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. So, check!
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle rack. That way there is even distribution to the pan.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

FAQs

Is sirloin tip roast tender or tough?

Sirloin tip beef roast often gets labeled as a ‘tougher’ cut meat. This is due to the beef coming from the hindquarter of the cow where the muscles are used more often for movement. It’s best for this cut of beef to be cooked low and slow to help break down the connective muscle fibers. The results are then a tender cut of meat!

What is the difference between sirloin tip roast and sirloin roast?

Sirloin tip roast comes from the hindquarter or rump of a cow. This cut of meat can be tougher, as the cow has large muscles for movement located here. Sirloin roast, aka, top sirloin is located at the top of the sirloin section of the cow. When in doubt when purchasing meat, ask your butcher.

Is sirloin tip roast like prime rib?

They are different cuts of meat! Prime ribs comes from the ‘rib’ section whereas sirloin tip roast comes from the hindquarters. Prime rib will have more marbling. Although, when you use my method of how to cook a sirloin tip roast, guests will think they are having prime rib – it’s that tender!

Can I make sirloin tip roast in the pressure cooker?

Yes, you technically could, although I have not tested this exact recipe using my Instant Pot. I would ‘sear’ the roast first on Saute mode with olive oil, then remove and rub it with the spice mix. Next, Saute the onions with olive oil. Deglaze your pot with broth or wine, put roast back in, add 1-2 cups of water and pressure cook for 20 minutes per lb., similar to Instant Pot pot roast. Wait 10-15 minutes before using natural release.

Can I use my slow cooker for this recipe?

I have not tested it this way, but you could try! I would brown the meat on the stovetop first, then proceed with rub. Layer onions in bottom of slow cooker, place roast on top of onions and add 1 cup of beef broth to the crockpot. Cook on low for 8-10 hours. You may also like, slow cooker balsamic pot roast.

Can I add potatoes, carrots and mushrooms for a complete Sunday dinner?

Yes, this would be delicious! Cut vegetables into larger chunks to accommodate the longer roasting time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.

What to Serve Roast with?

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, best cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Make roasted cauliflower, these easy Instant Pot steamed vegetables or super easy cooked cabbage drizzled with roast au jus. Either veggie choice paired with beef will dance on your tastebuds! You could even make Instant Pot steamed veggies!

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This meat is great for freezing because it’ll keep for up to 3 months.

More Sunday Dinner Recipes

Servings 4 servings

Calories 450

Prep Time 10 minutes

Cook Time 35 minutes

Warming Up and Resting Time 1 hour 5 minutes

Total Time 1 hour 50 minutes

• ▢ 3 lbs sirloin tip roast
• ▢ 1 large white onion sliced
• ▢ 1 tbsp ground coffee regular or decaf
• ▢ 1 tbsp smoked paprika
• ▢ 1 tbsp brown sugar
• ▢ 1 tsp chili powder
• ▢ 1 1/4 tsp salt
• ▢ 2 tsp ground black pepper
• ▢ 1 lemon zest only

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.

• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.

• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.

• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.

• Bake uncovered for 30 minutes. Then reduce heat to 325 degrees F, cover with lid and bake until internal read thermometer reads 10 degrees BEFORE your desired doneness:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes. I would start checking after 30 minutes and remember all ovens bake differently!

• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.

• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g