Tender Sirloin Tip Roast Recipe (Oven or Slow Cooker)

Sirloin tip is lean, so it can go tough fast. This low-and-slow oven method keeps it juicy and sliceable. Slow cooker option and temp chart included!

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!

How to Cook a Sirloin Tip Roast

The best way to cook a sirloin tip roast is low and slow. Give it a hard sear in butter, roast it at a low temp, then turn the oven off and let the roast finish gently in the residual heat. You’re aiming for 130°F to 140°F inside, which is medium rare to medium. That’s where this lean cut stays juicy and tender instead of turning into a shoe.

If you’ve ever made prime rib, this will feel familiar. Here’s the method in a nutshell:

• Pull the roast out of the fridge 20-30 minutes before cooking. Trim the fat cap down to about 1/4 inch.
• Season the roast.
• Please don’t skip the sear! Melt butter or olive oil in a skillet or Dutch oven and sear the roast for 2-3 minutes per side. If it’s sticking to the pan, it’s not ready to flip.
• Roast at 250 degrees Fahrenheit. Then, turn the oven off and leave the roast inside the warm oven for another 40 minutes. The gentle heat finishes cooking the roast without drying it out.
• Pull the tip roast out of the oven and rest for 10-15 minutes. Slice thin, across the grain.

Sirloin Tip Roast Temperature Chart

The clock is a guide, but your meat thermometer is the boss. Roasts vary in size and shape, so check the thickest part. The temperature keeps climbing a few degrees while the roast rests.

Doneness	Pull it at	After resting
Medium rare	125°F	about 130°F
Medium	135°F	about 140°F
Medium well	145°F	about 150°F

The USDA recommends 145°F for whole cuts of beef, followed by a 3-minute rest.

Oven vs. Slow Cooker

	Oven	Slow cooker
Time	About 2 hours	5 to 6 hours on low
Texture	Sliceable, roast-beef style	Sliceable if pulled at 130°F
Best for	Holiday dinners, Sunday supper	Hands-off weeknights

For the slow cooker, season and sear the roast the same way, then cook on low for 5 to 6 hours. Pull it when it reaches 130°F. Don’t let it go all day! Sirloin tip is too lean to shred like a chuck roast. It will just dry out.

Why Is My Sirloin Tip Roast Tough?

Usually it’s one of three things: it cooked past medium, it didn’t rest, or it was sliced with the grain. Bigger roasts (4 pounds and up) need an extra 20 to 30 minutes in the oven before you turn it off, so go by temperature, not the timer.

Recipe Substitutions and Additions

There are plenty of substitutions you can make to use the ingredients you have on hand. Here’s a few suggestions:

• 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, onions or vegetables and let them roast alongside the beef.
• Instead of the spice rub I’ve included, you’re welcome to use any pre-made spice rub you have on hand that you’d use for steak. Salt Pepper Garlic (SPG) and Montreal Steak seasoning are great choices.

Crock Pot Sirloin Tip Roast – Slow Cooker 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.

Sirloin Tip Roast 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 from Roast Drippings

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. 

1. In a medium saucepan, melt 1 tablespoon of butter over medium heat. 
2. Add 1.5 tablespoons of flour, whisk and stir to combine and form a loose paste. 
3. Strain the leftover juices from the roasting pan to remove fat blobs and any impurities. 
4. Whisk 1-2 cups of the leftover juices into the butter and flour paste. 
5. 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. 
6. 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. 
7. 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.