Sirloin Tip Roast
This sirloin tip roast is juicy, savory, and forgiving to make, perfect for family dinners and meal prep, with flavors that make it feel fancy without the fuss.
Ingredients
Main Ingredients
- 3 to 4 pounds sirloin tip roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped Substitute with 1 teaspoon dried if fresh is unavailable.
- 1 tablespoon fresh thyme, chopped Substitute with 1 teaspoon dried if fresh is unavailable.
- 1 cup beef broth Can substitute with vegetable broth for lighter flavor.
- Optional: vegetables (carrots, potatoes, onions) for roasting
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Allow it to fully warm.
- In a bowl, mix together olive oil, salt, pepper, garlic, rosemary, and thyme.
- Rub this mixture all over the sirloin tip roast generously.
- Place the roast in a roasting pan. If using, arrange vegetables around the roast.
- Pour beef broth into the pan.
Cooking
- Roast in the preheated oven for about 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium rare.
- Let the roast rest for at least 15 minutes before slicing.
- Serve with roasted vegetables and pan juices.
Notes
Always bring the roast to room temp for 30–60 minutes before cooking. For make-ahead, rub the roast the night before and refrigerate, covered. Leftovers keep well for 3-4 days in the fridge, or can be frozen for up to 3 months.