Beef Sirloin Tip Roast

Name: Beef Sirloin Tip Roast Recipe
Prep time: 5 min
Cook time: 100 min
Ingredients: 5 lb beef sirloin tip roast; 1 1/2 teaspoons kosher salt (for dry brine); 1/2 teaspoon kosher salt; 1 teaspoon black pepper; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried thyme; 5 cloves garlic (minced)

This beef sirloin tip roast comes out tender, juicy, and perfectly medium rare with a simple overnight dry brine and an easy garlic herb crust. No complicated steps, no expensive ingredients, just reliable roast beef that turns out right every time.

Sliced beef sirloin tip roast cooked medium rare on a wooden cutting board

Why You Will Love This Recipe

This recipe is for anybody who gets nervous cooking a big roast. Sirloin tip roast is lean, affordable, and packed with beefy flavor, but it can dry out fast if you overcook it. This method keeps things simple and gives you a tender, juicy roast with a perfect medium rare center every time.

The overnight dry brine seasons the meat all the way through while helping it stay juicy, and the garlic herb crust adds tons of flavor without overpowering the beef.

It’s also fantastic for leftovers. Slice it thin for roast beef sandwiches, French dips, wraps, or easy meal prep during the week.

Pair it with mashed potatoes, green beans, roasted vegetables, or a loaf of crusty bread, and you’ve got an old-school roast beef dinner that feels way more expensive than it actually is.

Ingredients Needed

This beef sirloin tip roast keeps things simple. An overnight dry brine and a quick garlic herb rub give the roast plenty of flavor while letting the beef be the star.

Everything here is basic pantry stuff you probably already have on hand.

Ingredients needed to do a beef sirloin tip roast.

How To Make Beef Sirloin Tip Roast

Step 1 – Dry Brine The Roast

Preheat the oven to 450°F.

Pat the sirloin tip roast dry, then season it generously on all sides with kosher salt. Wrap the roast and refrigerate overnight. This dry brine helps season the beef all the way through, improves texture, and keeps the roast juicy during cooking.

Sirloin tip roast, seasoned, on a baking sheet.

Sirloin tip roast wrapped and resting overnight in the refrigerator during dry brine

Step 2 – Season And Prepare

Remove the roast from the refrigerator, pat the roast dry, and truss it if needed for a more even shape. Mix the rub ingredients together in a bowl. Rub the roast with the mixture on all sides, coating evenly.

Place the roast on a rack set inside a foil-lined roasting pan or baking sheet. The rack allows the heat to circulate around the roast while the foil makes cleanup easier.

Raw tied beef sirloin tip roast before seasoning and roasting

Garlic herb coated beef sirloin tip roast on a roasting rack before roasting.

Step 3 – Roast

Roast the beef sirloin tip roast for 15 minutes at 450°F to build a flavorful crust, then reduce the oven temperature to 300°F and continue roasting for about 90 minutes, depending on the size of the roast.

note

A meat thermometer is the secret to perfectly cooked roast beef. Sirloin tip roast is lean and can become tough if overcooked.

Use a meat thermometer and pull the roast from the oven at 122°F. During the 20-minute rest, the temperature will continue to rise to around 130–135°F for a perfect medium rare finish.

Beef sirloin tip roast being checked with a meat thermometer while roasting

Let the roast rest for 20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender, juicy roast.

Slice thinly against the grain and serve immediately.

Tips

Use a meat thermometer. This is the biggest key to getting a perfect medium rare sirloin tip roast without overcooking it.
Pull the roast early. We remove ours at 122°F because the temperature will continue to rise while resting.
Let the roast rest before slicing. Cutting too early will cause the juices to run out onto the cutting board instead of staying in the meat.
Slice against the grain for the most tender bites. Sirloin tip roast is lean, so proper slicing makes a big difference.
Don’t skip the dry brine. Salting the roast overnight helps season the beef throughout while improving texture and moisture retention.
Use leftovers for sandwiches, wraps, or French dips. This roast makes excellent homemade deli-style roast beef the next day.

Variations

Swap the herbs. Rosemary, parsley, smoked paprika, or onion powder all work well with beef sirloin tip roast.
Add butter. Dot the top of the roast with butter before roasting for a richer flavor.
Make it spicy. Add crushed red pepper flakes or cayenne to the herb rub for a little heat.
Use fresh garlic and herbs. Fresh rosemary, thyme, and minced garlic give the roast an even more pronounced herb flavor.
Serve with gravy or horseradish sauce. Both pair perfectly with roast beef and make the meal feel even more classic.
Slice it thin for sandwiches. Leftover sirloin tip roast is fantastic piled onto toasted rolls with provolone cheese or au jus for French dip sandwiches.

FAQs

Is sirloin tip roast a tender cut of beef?

Sirloin tip roast is a lean and flavorful cut, but it is not as naturally tender as ribeye or tenderloin. Cooking it to medium rare and slicing it thinly against the grain helps keep it tender and juicy.

What temperature should sirloin tip roast be cooked to?

For medium rare, remove the roast from the oven at about 122°F. After resting for 20 minutes, the internal temperature will rise to around 130–135°F.

How long does it take to cook a sirloin tip roast?

Cooking time depends on the size of the roast. A 5-pound sirloin tip roast cooked using this method took about 90 minutes after the initial high-heat roast.

Should I cover a sirloin tip roast while cooking?

No. Roasting uncovered helps develop a flavorful crust on the outside of the beef.

Why dry brine the roast overnight?

The overnight dry brine helps season the beef throughout while improving texture and moisture retention during cooking.

Other Beef Recipes

Classic Pot Roast

Slow Cooker Beef Tips and Gravy

Braised Beef Cheeks

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