Sirloin Tip Roast
Tender and dripping with au jus, Beef 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.
Servings: 4 servings
Calories: 450kcal
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.
Video
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.
Nutrition
Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g