Easy + Tender Sirloin Tip Roast (Oven, Slow Cooker)
This sirloin tip roast recipe is a family favorite for super tender beef! Budget friendly and uses only simple ingredients. The secret is in how it’s roasted!
Want to make the perfect sirloin tip roast for your family? I can help! This easy recipe will give you super juicy slices of beef, perfect for a holiday dinner or special occasion. Or just a Sunday supper with the family!
“Oh my goodness! Perfect. Thank you, thank you! I made exactly like written. I can see where you could make this with different seasonings, like Italian beef also. Next time. So tender!” – Hope
My goal for this recipe was to get the beef sirloin tip roast to an internal temperature somewhere between medium rare (130 degrees F) and medium (140 degrees F), and to keep the meat as juicy as possible. If you’ve ever made prime rib, the cooking process in this recipe is very similar!
To start, I rubbed this round tip roast in simple spices and herbs and allowed it to rest on the counter for about 20 minutes to remove the chill from the refrigerator. Next, I roasted the beef at a lower temperature for about 1.5 hours.
At the end of the roasting time, I turn off the oven but allow the juicy roast to rest in the oven as it cools. This will both finish the cooking process and allow the roast to cool gently and re-distribute its juices throughout the roast.
I do want to note that this recipe starts with a quick sear of the roast on the stovetop. I beg you, please don’t skip this step! For the best results, start with a sear! Searing your meat before roasting it not only adds extra flavor through caramelization, it helps form a “crust” on the meat that will help seal in the juices as the roast cooks.
This recipe can be made in either the oven or your slow cooker, but if you’d like to use your Instant Pot, I highly recommend this Instant Pot Tip Roast recipe!
What is a Sirloin Tip Roast?
A sirloin tip roast is a boneless, lean cut of meat that comes from the hindquarters of the cow. Since it’s lean, it can be a tougher cut of meat if not cooked property. But it’s also a flavorful cut of meat!
This cut can be used as a roast (like in this great recipe) or cut into center-cut steaks or sirloin tips for kabobs. I always recommend either marinating it or performing a sear and slow roasting in low heat.
This cut of beef is what I recommend for my “internet famous” beef kabobs, but in the recipe below, it’s made like more versatile roast beef, which is awesome in these Philly Cheesesteak Lettuce Wraps!
Recipe Substitutions and Additions
Substitute olive oil or vegetable oil for the butter.
Add a splash of beef broth or beef stock to the bottom of the pot to help keep the roast juicy. You may want to use a grate to lift the roast out of the juices if you do this. Add a dash of Worcestershire sauce, balsamic vinegar or red wine for extra flavor!
Rub the roast in Dijon mustard before applying the spice rub.
Add diced carrots or vegetables and let them roast alongside the beef!
Crock Pot Sirloin Tip Roast – Slow Cooking Instructions
Follow the instructions below to season and sear the roast. Transfer to your crockpot and roast on low for 5-6 hours. Monitor the roast and pull when the internal temperature reaches 130 degrees Fahrenheit using a digital meat thermometer.
The roast will continue to cook while resting, raising a few degrees in temperature. Allow to rest for 15 minutes, tented in foil, before slicing.
Serving Suggestions
This juicy sirloin tip roast is perfect for a special occasion or Sunday dinner! It pairs super well with Crispy Smashed Potatoes, mashed cauliflower or simple roasted brussels sprouts.
Or consider serving this roast as a holiday meal with Caramelized Onion and Bacon Mashed Potatoes, Sauteed Green Beans and Cranberry Harvest Salad. For dessert, this Cranberry Cheesecake is the perfect pairing!
For garnish, consider topping with fresh herbs like fresh parsley or rosemary.
Have a chuck roast or rump roast? I recommend using it in this awesome Crockpot Pulled Beef recipe or my Red Wine Pot Roast!
Storing Leftover Tip Roast
Leftover sirloin tip oven roast can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Leftover slices of this beef roast are wonderful used as steak sandwiches! Top with caramelized onions and peppers. Yum!
Making Au Jus
There will be quite a bit of cooking liquid left in the bottom of your pan after the roast is done cooking! But I have good news. You can use this leftover liquid from the bottom of the roasting pan to create a thickened gravy to serve with your juicy meat.
If you’d like to thicken the leftover juice to make au jus gravy, follow these steps.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat.
- Add 1.5 tablespoons of flour, whisk and stir to combine and form a loose paste.
- Strain the leftover juices from the roasting pan to remove fat blobs and any impurities.
- Whisk 1-2 cups of the leftover juices into the butter and flour paste.
- Whisk constantly to smooth out any lumps and allow the mixture to come to a boil. Once it begins to boil, reduce the heat to low and all it to simmer for 5 minutes, whisking occasionally.
- Remove from the heat and allow the mixture to sit for 3-4 minutes before serving, to thicken. Taste, and add additional black pepper if needed.
- Drizzle over the top of the sliced beef, serve warm.
I hope that you love this easy sirloin tip roast recipe! If you end up making it, please let me know how it went in the comments below.
Easy + Tender Sirloin Tip Roast (Oven, Slow Cooker)
Ingredients
- 3-4 pounds sirloin tip roast
- 2.5 teaspoons black pepper
- 2.5 teaspoons onion powder
- 2 teaspoons salt
- 1.5 teaspoons garlic powder
- 4 tablespoons butter
Instructions
- Preheat your oven to 250 degrees Fahrenheit, and pull the beef roast out of the fridge to allow it to rest at room temperature and take some chill off.
- Trim the fat side of the beef to no more than 1/4” thickness of fat.
- In a small bowl combine your garlic salt, black pepper, onion powder and steak seasoning.
- Rub the seasoning all over the roast.
- Heat an oven proof skillet or Dutch oven over medium-high heat. Add the butter and melt.
- Add the seasoned beef to the hot melted butter. Sear the beef on both sides for about 2-3 minutes per side until it starts to turn a nice, golden brown. The meat should have a natural release from the skillet, if it’s sticking to the skillet, it’s not developed a proper crust yet.
- Transfer to an oven-safe roasting pan. Bake for 1 hour 20 minutes.
- Turn the oven off and leave the roast in the oven for an additional 40 minutes.
- After 40 minutes, remove the roast from the oven and let rest at room temperature for 10-15 minutes, tented with aluminum foil.
- Transfer to a cutting board.
- Slice and serve!
I made this recipe using a 2 pound sirloin tip roast. I added a cut up onion to the pot, a handful of small carrots and 1 cup of beef broth to the cook pot.
The recommended 1 hour 20 minute cooking time with a 40 minute additional time in the oven with the heat turned off was not enough. At the 1 hour 20 minute mark the meet was cooked but not tender so I continued to cook with 250 degree heat for one more hour. I then let it rest in the oven for about 30 more minutes. At that point the meat was perfect and the gravy that resulted was excellent. This meal fed 4 adults and there was a bit leftover for 2 sandwiches the next day. I will use this recipe again knowing that I need more cook time.
Thank you for the feedback Margaret!
Oh my goodness! Perfect. Thank you, thank you! I made exactly like written. I can see where you could make this with different seasonings, like Italian beef also. Next time. So tender!
So glad you loved it. Thank you Hope!
Perfection!
So glad you liked it, Maureen! Thank you!