by Olena

Sirloin Tip Roast

Olena Osipov

Sirloin Tip Roast is a tender beef, dripping with au jus, roasted on a bed of caramelized onions. It’s mouthwatering and aromatic beef roast recipe the whole family will enjoy!

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

sirloin tip roast sliced on a cutting board

Sirloin Tip Roast

Cooking a delicious roast for dinner isn’t as difficult as you might think. Sirloin tip roast is not the most tender cut of meat and it’s usually less expensive than others, but don’t let that stop you! This recipe will guide you to a beautiful tender roast, 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!

sirloin tip roast recipe on a plate with a fork

With only 10 minutes of prep time, most of the time is spent cooking and allowing the meat to rest. This is still totally doable on a weeknight because you can step away and get other things done while you wait. Plus you get to make sandwiches with the leftovers the next day!

Ingredients for Sirloin Tip Roast

  • Roast: Beef sirloin tip roast aka round tip roast, about 3 lbs.
  • Onion: White onion, sliced.
  • Dry rub: Ground coffee (regular or decaf). Smoked paprika, brown sugar, chili powder, salt and pepper. Lemon zest.

sirloin tip roast, spices on a plate and white onion

How to Make Sirloin Tip Roast

Even before you begin you want to take your roast out of the fridge and let it sit at room temperature for about an hour.

  • 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. sliced white onion inside red pot
  • 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. sirloin tip roast coated in spices on white plate
  • 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. sirloin tip roast in red dutch oven in the oven
  • 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.
  • Remove and rest: Remove it from the oven and let it rest, covered, for 20 minutes. sliced sirloin tip roast on a cutting board
  • 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. All ovens are different, so start checking at the 30-minute mark.

  • 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).

What to Serve Roast with?

sirloin tip roast served on a plate with black fork

Tips 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 minutes.
  • 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.
  • Regular paprika: You can use regular paprika instead of smoked, just a little bit less flavor.
  • 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.
  • 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.

Storing and Freezing

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!

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

sirloin tip roast served with juices

More Sunday Dinner Recipes

Sirloin Tip Roast

Sirloin Tip Roast is a tender beef, dripping with au jus, roasted on a bed of caramelized onions. It's mouthwatering and aromatic beef roast recipe the whole family will enjoy!
Print Save Rate
Course: Dinner
Cuisine: American Ukrainian
Prep Time: 10 minutes
Cook Time: 35 minutes
Warming Up and Resting Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Calories: 450kcal
Author: Olena Osipov

Ingredients

  • 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

Instructions

  • Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
    raw sirloin tip roast on white plate
  • Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
    sliced white onion inside red pot
  • In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
    spices for sirloin tip roast recipe on white plate
  • 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.
    sirloin tip roast coated in spices on white plate
  • 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!
    sirloin tip roast in red dutch oven in the oven
  • 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.
    sliced sirloin tip roast on a cutting board
  • Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.
    sirloin tip roast served on a plate and garnished with rosemary

Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches! Or freeze for up to 3 months.

    Video

    Notes

    • 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. So, check.
    • Convection oven cooks faster: Keep this in mind for sure!
    • Regular paprika: You can use regular paprika instead of smoked, just a little bit less flavor.
    • 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.

    Nutrition

    Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Potassium: 1264mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 7mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

    Did you try this recipe?

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    6 comments on “Sirloin Tip Roast

    Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. I like to use leftover brewed coffee as my braising liquid for ribs. It makes the BEST ribs, very tender and flavourful. I haven’t tried with beef…maybe the time is now!

    2. Hi Olena, the roast looks nice. Can I ask why you use coffee? Can you taste a coffee taste? I’m thinking of kids! Thanks!

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!