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! 

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 it’s 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 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. 

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. 

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 and simple roasted asparagus!

Or, consider serving this roast as a holiday meal with Caramelized Onion and Bacon Mashed Potatoes, Sauteed Green Beans with Bacon and Mustard Glaze and Easy Cranberry Harvest Salad with Apple Cider Vinaigrette.

For dessert, this Cranberry Cheesecake is the perfect pairing!

Have a chuck roast? I recommend using it in this awesome Crockpot Pulled Beef recipe or my Red Wine Pot Roast! 

Storing Leftovers 

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. 

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.