Tender and dripping with au jus, Sirloin Tip Roast 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.
We also love crock pot sirloin tip roast and sirloin tip roast in Instant Pot!
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 flavorful you wouldn’t know you weren’t feasting on a prime rib.
Also be sure to try this eye of round roast recipe and slow cooker rump roast.
Why You’ll Love This Recipe
- Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. You can also turn it into a tender sirloin tip steak.
- Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent!
- No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
- Sunday dinner or special occasion: This 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.
Ingredients You Will Need
- Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
- Onion: White onion, sliced for aromatic flavor.
- Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.
Recipe Tip
If you do not love coffee flavor, I recommend to use this pot roast seasoning or all purpose seasoning at a rate of 1 tablespoon of seasoning per 1 pound of roast.
How to Cook Sirloin Tip Roast
Here is an overview how to cook sirloin tip roast. Full recipe card is located below.
Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!
- Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
- Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
- Coat the roast: 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 on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
- Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
- Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.
How Long to Cook Sirloin Tip Roast?
How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.
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 roast is ready, but nothing beats the real thing.
| Desired doneness | Meat color | Internal temperature |
|---|---|---|
| Rare | Red and bloody | 120-125 degrees F |
| Medium rare | Pink center with brown towards the outside | 130-135 degrees F |
| Medium | Mostly brown with a light pink center | 140 degrees F |
| Well done | Brown all the way through | 150-160 degrees F |
Tips for Best Results
- Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
- To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. 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.
- 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 oven rack. That way there is even distribution to the pan.
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 this 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 onion or red onion as well.
- Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. 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.
- Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
- Turn your au jus into gravy: Add beef stock 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.
What Should I Serve It with?
Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!
Serve with its juices and onions from the pan and delicious side dishes 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, 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. Just place it in airtight container and freeze.
FAQs
Sirloin tip beef roast often gets labeled as a tougher cut of 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.
If you can’t find sirloin tip roast at the store, you can use chuck roast or eye of round roast instead.
Yes. First of all, check out my slow cooker sirloin tip roast recipe first. But if you like the flavoring in this recipe, I recommend to brown the meat on the stovetop first, then proceed with the rub. Layer onions at the bottom of slow cooker, place roast on top of onions and add 1 cup of beef broth. Cook on low heat for 8-10 hours.
Yes. Sear the roast first on Saute mode with olive oil, then remove and rub it with the spice mixture. Next, saute the onions with olive oil. Deglaze your pressure cooker with broth or wine, put roast back in, add 1-2 cups of water or beef broth and pressure cook for 30 minutes per pound. Wait 10-15 minutes before using natural release.
Or just make our Instant Pot sirloin tip roast.
More Roast Recipes to Try
- Crock pot eye of round roast
- Boneless turkey breast roast
- Boneless leg of lamb recipe
- Instant Pot pot roast
- Roasted leg of lamb
- Roasted bone-in turkey breast
- Slow cooked oven brisket
Sirloin Tip Roast
Equipment
Video
Ingredients
- 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
Instructions
- 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, Instant Pot mashed potatoes and a simple salad like cucumber and tomato salad.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
BEST EVER/SUPER EASY.
We have a legacy Wolf CONVECTION STEAM OVEN and used the CONVECTION ONLY mode.
SIRLOIN TIP (we buy organic on the hoof, Scottish Highlander) ~ 3.7 lbs. I used the temperature probe and adjusted 25 degrees down for both steps and figured approx 20 minutes/lb. Cooked to internal temp of 125 for rare to med rare. As the sirloin tip usually tapers at one end this gave us a choice. Done, rested and ready to carve in 1.5 hours.
I followed all the steps w/the following changes.
1. No rub (family preference). Marinated overnight in olive oil, garlic, and champagne vinegar, quantities to personnel taste.
2. Gravy. There was not a lot of drippings. With onions still in pan I de-glazed it. added Wondra flour to thicken and it tasted mostly of onions. I added some beef gravy mix and Better Than Bouillon Beef to desired taste, adjusted water to desired thickness.
3. Results ~ NO Leftovers!
So happy to hear your Sirloin tip roast experiment was a success!
I made this minus the lemon ribs bc i didn’t have it available, and I added wine to the broth for the gravy. It was delicious.
I like medium taste but at the hour it was too tough. I turned it up to 350 and ended up giving my guests another glass of wine and starting our second course 35 minute’s later.
I made this roast last night and it turned out absolutely perfectly! I loved the rub on the exterior and the interior was a beautiful medium rare at the 1 hour mark. Thank you so much! This will be going into our regular rotation now!
I’m so happy to read this! Thanks for your positive feedback!
Followed directions…. still bloody, even at reading 164 on my meat thermometer.
164 is a very well cooked meat, even overcooked. You must have not inserted it deep enough or you need a new thermometer.
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!