My Beef Sirloin Tip Roast recipe will show you how to transform a budget-friendly cut of beef into a tender, juicy, and flavour-packed roast.
It's the perfect entrée for holiday meals, or a Sunday roast, especially when served alongside Duck Fat Roasted Potatoes and Green Bean Casserole With Fresh Green Beans.
And the best part is you will have an amazingly rich beef gravy from scratch, too!
Jump to:
- What Is a Sirloin Tip Roast?
- Why You’ll Love This Sirloin Tip Roast Recipe
- Sirloin Tip Roast Cooking Times
- Ingredients You'll Need
- How to Cook a Sirloin Tip Roast in Oven
- Recipe Tips From the Chef
- Serving Suggestions
- What to Do With Leftovers
- Storage Instructions
- Recipe FAQs
- Related Recipes
- Beef Sirloin Tip Roast
This easy oven-roasted beef dish is made with a simple marinade and aromatic herbs. The secret is the slow roasting method that will give you super juicy slices of beef, and a silky homemade gravy that brings everything together.
What Is a Sirloin Tip Roast?
A sirloin tip roast, also known as a round tip roast or beef round tip roast, is a lean cut of beef taken from the hindquarters of the cow. It’s a boneless roast that is naturally lower in fat compared to ribeye or chuck cuts, but when cooked properly, it becomes tender, juicy, and full of flavour.
Because it is a lean cut, it benefits greatly from marinating and slow roasting. These steps help break down the fibres and keep the meat moist during cooking.
The leftovers are great for making Steak Pie or sandwiches. It's also a budget-friendly option for those who want to enjoy a tasty beef roast without spending too much money.
Why You’ll Love This Sirloin Tip Roast Recipe
This oven roasted beef sirloin tip roast is popular for a few simple reasons:
- Budget-friendly cut of beef.
- Easy prep with minimal hands-on time.
- Rich, deep roast beef flavour.
- Works for everyday meals or special occasions.
- It goes great with a range of side dishes like Pomme Purée - Creamy Mashed Potatoes and Honey Roasted Carrots and Parsnips.
- Creates its own delicious pan gravy.
- Great for leftovers and meal prep.
Once cooked properly, it gives you that classic roast beef experience without needing expensive cuts.
Sirloin Tip Roast Cooking Times
The cooking time for a beef round sirloin tip roast can vary depending on factors like the roast's size, desired level of doneness, and the performance of your oven.
This recipe works great for a 5-5.5 lbs beef roast and is perfect for big family gatherings or holiday meals. Begin at 450°F (230°C) for 15 minutes to brown the meat, then reduce the heat to 300°F (150°C) for 75 minutes. After cooking, turn off the oven, and leave the meat inside for 45 minutes.
Then, remove it, cover it with foil, and let it rest for an additional 30 minutes before serving. Use a meat thermometer to ensure the correct doneness, aiming for 125-135°F (55-57°C) for medium-rare or 135-140°F (57-60°C) for medium.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Ingredients for the Marinade
- Beef sirloin tip - Choose a roast with light marbling and a thin layer of fat on top. This helps keep the meat moist during roasting. A butcher cut is ideal, but good-quality supermarket beef also works well.
- Red wine - Red wine adds depth and richness to the marinade. Use a wine you enjoy drinking, as the flavour carries through the roast.
- Balsamic vinegar - It adds a sweet flavor while tenderizing the meat.
- Olive oil - A good quality olive oil is necessary to add flavor to the meat and keep it moist.
- Rosemary and Garlic - Rosemary and garlic impart a delightful aroma to the meat. Shallots, thyme, sage, or oregano would also work wonderfully as flavorings.
Ingredients For the Roast Beef
- Vegetables - I use roughly chopped carrots, celery sticks, and onions.
- Aromatics - Lightly crushed garlic, fresh thyme, rosemary, salt, and freshly ground black pepper work great with roast beef and are amazing as a base for the gravy.
- Beef Stock - I like to use Homemade Beef Stock as a base of the gravy for roast beef, but Chicken Stock is also a great option. If you don't have any stock on hand, you can use store-bought stock. Be cautious not to add too much salt since ready-made stocks already contain salt.
How to Cook a Sirloin Tip Roast in Oven
Marinate the Meat
In a bowl, combine red wine, olive oil, balsamic vinegar, fresh rosemary sprigs, and lightly crushed garlic cloves. Mix well.
Place the beef sirloin tip roast in a tray or container and pour the marinade over it. Cover and refrigerate for at least 4 hours, ideally overnight. Turn the meat occasionally so it marinates evenly.
Roast the Beef
Before cooking, remove the roast from the fridge and let it sit at room temperature for about 1 hour. This helps the beef cook more evenly in the oven.
Preheat your oven to 450°F (230°C). Remove the marinated roast from the tray or container, and pat it dry with a paper towel. Season the beef with salt and freshly ground black pepper.
Keep the marinade, transfer it to a small pot, and let it simmer over medium-low heat until it reduces by half. This process should take approximately 30 minutes. Set it aside to use for gravy later.
In a roasting pan, place the roughly chopped carrots, onions, garlic cloves, celery, fresh rosemary, and thyme sprigs.
Place the seasoned roast on top of the vegetable and herb bed in the roasting pan.
Roast in the preheated oven for 15 minutes, then reduce the heat to 300°F (150°C). Continue roasting for an additional 1 hour and 15 minutes for medium doneness.
Turn off the oven, and leave the meat inside for 45 minutes or until the core temperature of the beef reaches 130°F (55°C) when a meat thermometer is inserted.
Once cooked, remove the roast from the oven and let it rest for 20–25 minutes, loosely covered with foil.
Prepare the Gravy and Serve
To make the gravy, skim most of the fat from the tray and place it over medium-low heat. Add the beef stock along with the reduced marinade, and scrape the bits from the bottom of the pan.
Allow the gravy to simmer for 20 minutes, strain it through a fine sieve, and transfer it to a small saucepan.
Set the saucepan over medium heat and bring it to a boil.
Prepare a slurry by mixing 2 teaspoons of cornflour with 4 teaspoons of cold water, then gradually add it to the gravy while continuously whisking to prevent lumps from forming.
Stir in any juices from resting the beef and continue cooking for approximately 5 more minutes. Slice the roast against the grain into thin slices and serve with the prepared gravy and your favorite side dishes on the side.
Recipe Tips From the Chef
- Start with a high-quality sirloin tip roast for the best results. Look for well-marbled meat with some fat on top and a nice pink color.
- Marinate the roast with red wine, balsamic vinegar, and herbs to add a delicious depth to your dish.
- Pat dry the beef after marinating and season it with a generous amount of salt and pepper before cooking.
- Invest in a meat thermometer to accurately gauge the roast's internal temperature. This is the key to achieving your desired level of doneness.
- After roasting, let the meat rest before slicing. This allows the juices to redistribute, resulting in a juicier roast.
- To achieve the right gravy consistency, use the cornflour slurry method. Gradually add it to the simmering liquid and whisk continuously to avoid lumps.
- Don't forget to incorporate any juices released when resting the beef into the gravy to add extra flavor.
- When it's time to slice the roast, be sure to cut against the grain to make the meat more tender and easier to chew.
Serving Suggestions
Boneless Sirloin Tip Roast with Gravy pairs well with a variety of side dishes;
Potatoes au Gratin - Dauphinoise Potatoes
Gluten-Free Yorkshire Puddings
Fondant Potatoes - Buttery Melting Potatoes
What to Do With Leftovers
Leftover roast beef is incredibly versatile. You can make a classic roast beef sandwich with freshly made Sourdough Sandwich Bread or Japanese Milk Bread Rolls and your favorite condiments.
Slice the leftover roast beef thinly and use it in a quick stir-fry with vegetables and a savory sauce.
Or chop them into cubes and use them to make my delicious Steak Pie recipe.
Storage Instructions
Allow any leftover roast and gravy to cool to room temperature. Then, place them in airtight containers. The roast and gravy should be stored separately. Store the containers in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Recipe FAQs
Medium-rare: 125–135°F (55–57°C)
Medium: 135–140°F (57–60°C)
Marinating adds flavor and helps tenderize the meat. The marinade infuses the roast with a delightful combination of herbs, wine, and balsamic vinegar.
While a sirloin tip roast is recommended for this specific recipe, you can use other roasts like tri-tip, top round, or bottom round with similar cooking techniques.
Related Recipes
For more delicious roast recipes for your holiday table, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Beef Sirloin Tip Roast as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Beef Sirloin Tip Roast
Ingredients
For the Marinade
- 1 ¼ cup red wine
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 sprigs fresh rosemary
- 3 cloves garlic (lightly crushed)
For the Roast Beef and Gravy
- 5 ½ lbs sirloin tip roast (2 ½ kilo)
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 medium carrots (roughly chopped)
- 2 medium onions (roughly chopped)
- 1 stick celery (roughly chopped)
- 4 cloves garlic
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 ¼ cup marinade from the beef
- 3 cups beef stock
- 2 teaspoon cornflour (to make slurry with 4 teaspoon cold water)
Instructions
Marinating the Roast
- In a bowl, combine red wine, olive oil, balsamic vinegar, fresh rosemary sprigs, and lightly crushed garlic cloves. Mix well.
- Place the sirloin tip roast in a tray or a marinating container.
- Pour the prepared marinade over the roast.
- Cover the tray or container with cling film and refrigerate for at least 4 hours or overnight, turning the roast occasionally to ensure even marination.
Roasting the Beef
- Preheat your oven to 450°F (230°C).
- Remove the marinated roast from the tray or container, pat it dry with a paper towel.
- Keep the marinade, transfer it to a small pot and let it simmer over medium-low heat until it reduces by half. This process should take approximately 30 minutes. Set it aside to use for gravy later.
- Season the beef with salt and freshly ground black pepper.
- In a roasting pan, place the roughly chopped carrots, onions, garlic cloves, and celery along with fresh rosemary and thyme sprigs.
- Place the seasoned roast on top of the vegetable and herb bed in the roasting pan.
- Roast in the preheated oven for 15 minutes, then reduce the heat to 300°F (150°C).
- Continue roasting for an additional 1 hour and 15 minutes for medium doneness.
- Turn off the oven, and leave the meat inside for 45 minutes or until the core temperature of the beef reaches 130°F (55°C) when a meat thermometer is inserted.
- When the sirloin tip roast is cooked, remove it from the baking dish, place it in a separate dish, cover it with tin foil, and let it rest for 20-25 minutes while preparing the gravy.
Making the Gravy
- To make the gravy, skim most of the fat from the tray and place it over medium-low heat.
- Add the beef stock along with the reduced marinade, and scrape the bits from the bottom of the pan.
- Allow the gravy to simmer for 20 minutes, strain it through a fine sieve, and transfer it to a small saucepan.
- Set the saucepan over medium heat and bring it to a boil.
- Prepare a slurry by mixing 2 teaspoons of cornflour with 4 teaspoons of cold water, then gradually add it to the gravy while continuously whisking to prevent lumps from forming.
- Stir in any juices from resting the beef and continue cooking for approximately 5 more minutes.
- Slice the roast against the grain into thin slices and serve with the prepared gravy and your favorite side dishes on the side.
Notes
- Start with a high-quality sirloin tip roast for the best results. Look for well-marbled meat with a nice pink color.
- Marinate the roast to infuse it with flavor. The red wine, balsamic vinegar, and herbs will add a delicious depth to your dish.
- Pat dry the beef after marinating and season it with a generous amount of salt and pepper before cooking.
- Invest in a meat thermometer to accurately gauge the roast's internal temperature. This is the key to achieving your desired level of doneness.
- After roasting, let the meat rest before slicing. This allows the juices to redistribute, resulting in a juicier roast.
- To achieve the right gravy consistency, use the cornflour slurry method. Gradually add it to the simmering liquid and whisk continuously to avoid lumps.
- Don't forget to incorporate any juices released when resting the beef into the gravy to add extra flavor.
- When it's time to slice the roast, be sure to cut against the grain to make the meat more tender and easier to chew.
Mary says
The beef sirloin tip roast turned out tender and flavorful. The instructions were easy to follow. Great for a family dinner.