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.
Table of contents
Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavourful you wouldn’t know you weren’t feasting on a prime rib.
Also be sure to try this eye of round roast recipe.
Why Make Sirloin Tip Roast Recipe?
- Budget friendly: Sirloin tip roast is one of inexpensive 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 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 on low temperature which produces tender results.
- Sunday dinner or special occasion: 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 You Will Need
- Roast: Beef sirloin tip roast aka round tip roast, about 3 lbs. It is also worth mentioning that it is boneless.
- Onion: White onion, sliced for aromatic flavor.
- Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest and salt and pepper.
If you do not love coffee flavor, I recommend to use this pot roast seasoning at a rate of 1 tablespoon of seasoning per 1 pound of roast.
How to Cook a Sirloin Tip Roast
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 red meat to room temperature which is an important step in how to a cook a beef sirloin tip roast!
- 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.
- 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 whole 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 slow roast 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 Long to Cook Sirloin Tip Roast?
First you bake it uncovered for 30 minutes at 450 F.
Then cover Dutch oven with a lid, reduce heat to 325 F and bake for another 30-40 minutes, or until internal temperature of the meat is 10 degrees BELOW your desired doneness.
- 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).
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.
Optional Add-In’s and Variations
This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.
- No Dutch oven? I think the best way to cook sirloin tip roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant-read thermometer for internal temperature after 30 minutes.
- 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 you are done cooking a sirloin tip roast. 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.
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.
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, beef tip roast and beef round sirloin tip roast.
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!
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 at the grocery store, ask your butcher.
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, guests will think they are having prime rib – it’s that tender!
Yes, you technically could cook it in your Instant Pot, although I have only tested sirloin tip oven roast. 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 pound, similar to Instant Pot pot roast. Wait 10-15 minutes before using natural release.
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 my slow cooker sirloin tip roast.
Yes, this would be delicious! Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
Sides for Sirloin Tip Roast
Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!
Here are side dishes we like to serve with it for a complete meal:
- 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. Or make super easy cooked cabbage drizzled with roast au jus.
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 red meat is great for freezing because it’ll keep for up to 3 months.
More Sunday Dinner Recipes
- Crock pot sirloin tip roast
- Slow cooker rump roast
- Crock pot eye of round roast
- Slow cooked oven brisket
Sirloin Tip Roast
- 3 pounds sirloin tip roast
- 1 large white onion sliced
- 1 tablespoon ground coffee regular or decaf
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 1/4 teaspoons salt
- 2 teaspoons 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.
- First bake uncovered for 30 minutes.
- Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:°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 of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered 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.
Made this yesterday and I was also a little skeptical about using coffee grounds, but took a chance and glad I did. This was tasty with really nice full flavor. I used orange zest because I didn’t have lemon, and it was definite thumbs up. No leftovers from this meal!
So happy to hear this!
You say yours cooked in 35 mins. Is that AFTER covering and temp reduction and the first 30 mins? So actually one hour five minutes of cooking time?
Yes, after covering and temp reduction. First 30 mins uncovered, and then it took another 35 minutes to bake covered. I see how my recipe card is confusing. I will fix it right now!
My roast is a little over four pounds. How should I adjust the recipe and the browning portion of the cooking time?
Thanks so much.
The roasting time will increase slightly. I would check it and watch it closely once the 3 lb roasting time is finished.
I love coffee but never considered to use it as part of a meat rub. This recipe is a keeper. Thanks for sharing.
So glad you enjoy it!