Focused recipe
Sirloin Tip Roast
A tender and flavorful sirloin tip roast seasoned with aromatic herbs and spices. This classic roasted beef dish is perfect for Sunday dinners or special occasions, served with your favorite steak sauce or gravy.
american Updated 4/27/2015
Ingredients
Measured from the catalog payload.
- 3 lbs sirloin tip roast
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
Instructions
6 cooking steps
- Pat the sirloin tip roast dry using paper towels. Set aside.
- In a small bowl, combine dried thyme, dried rosemary, garlic powder, dried oregano, paprika, sea salt, and ground black pepper. Mix well.
- Rub the spice mixture evenly over all sides of the sirloin tip roast. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Preheat the oven to 325°F (163°C). Place the seasoned roast in a roasting pan. Roast for approximately 70 minutes, or until the internal temperature reaches your desired doneness. For roasts of different sizes, calculate 23 minutes per pound.
- Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 15 minutes to allow juices to redistribute.
- Slice against the grain and serve with steak sauce, Worcestershire sauce, or gravy.
Catalog details
Useful for browsing and sync.
Beef No tags Public recipe Revision 1
Recipe notes
- For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, target 145°F (63°C).
- Letting the roast come to room temperature before cooking ensures more even cooking.
- Always slice against the grain for maximum tenderness.
Storage notes
- Refrigerate leftover roast in an airtight container for up to 4 days.
- Sliced roast can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.