Recipe

Garlic Herb Sirloin Tip Roast

Juicy, sliceable roast beef with a garlicky herb crust and an easy pan gravy.

By Matt Campbell

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4.8

A sliced beef sirloin tip roast on a platter with rosemary sprigs and a small pitcher of pan gravy on a warm, softly lit dinner table

Sirloin tip roast is one of those cuts that can feel a little intimidating because it is lean. Translation: it will not forgive you if you cook it like a pot roast. But treat it like what it is, a roast meant for slicing, and you get major payoff: beefy flavor, clean slices, and a crust that makes you “accidentally” eat the end pieces while you are supposedly setting the table.

This is my favorite way to do it at home: a bold garlic herb rub, a hot start for color, then a gentle roast until it hits a perfect medium rare to medium. We finish with a quick pan gravy that tastes like you worked harder than you did. That is my kind of dinner.

All ingredients for sirloin tip roast arranged on a kitchen counter, including the roast, garlic, rosemary, thyme, Dijon mustard, Worcestershire, broth, and onions

Why It Works

Juicy slices, not shredded beef: We roast to temperature and rest properly so the meat stays tender and carveable.
Big flavor with basic pantry stuff: Dijon, Worcestershire, garlic, and herbs build a crust that tastes steakhouse-adjacent.
Gravy without drama: A quick pan sauce uses the browned bits and turns them into something you want to spoon on everything.
Meal prep friendly: The leftovers slice beautifully for sandwiches, rice bowls, and quick beef and egg breakfast plates.

Pairs Well With

Storage Tips

Cool it fast: Refrigerate leftovers within 2 hours of cooking (or within 1 hour if it is very hot out, like 90°F plus). Slice only what you need, then refrigerate the rest as a larger piece if possible. Bigger pieces stay juicier.

Refrigerator: Store in an airtight container up to 3 to 4 days. Add a splash of gravy or broth to keep slices from drying out.
Freezer: Freeze sliced beef (with a little gravy if you have it) for best quality within 2 months. It will keep longer from a safety standpoint if continuously frozen, but the texture is happiest in that window.
Reheat without turning it to leather: Warm slices in a covered skillet with a few tablespoons of broth or gravy over low heat until just heated through. Microwave works too, but use 50% power and a splash of liquid.

Make-ahead note: You can mix the rub 1 to 2 days ahead and refrigerate it. You can also season the roast and refrigerate it uncovered overnight. Gravy reheats well on low with a splash of broth.

Sliced roast beef stored in a glass meal prep container with a small amount of gravy, sitting on a kitchen counter

Common Questions

Is sirloin tip roast the same as tip roast or round tip roast?

Often, yes. “Sirloin tip” is a common retail name for a cut that actually comes from the round (hind leg). Labels vary by region and butcher, so if you see “round tip” or “tip roast,” you are usually in the same neighborhood. When in doubt, ask at the counter.

What internal temperature should I cook a sirloin tip roast to?

Use a thermometer. For sliceable roast beef, I like pulling it at 125°F for medium rare or 130 to 135°F for medium. It will rise a few degrees as it rests.

If you prefer to follow USDA-style guidance for whole cuts, aim for 145°F with a 3-minute rest. That will be closer to medium (and a bit less rosy), but still tasty.

Can you give me a quick doneness guide?

Yes. Resting changes the final number, so here is the simple version.

Medium rare: pull at 125°F, rest to about 130 to 135°F
Medium: pull at 130 to 135°F, rest to about 135 to 145°F
USDA-style guideline: 145°F, then rest 3 minutes

Why is my sirloin tip roast tough?

The usual culprits are (1) cooked too hot for too long, (2) sliced with the grain, or (3) not rested. Cook to temperature, rest at least 15 to 20 minutes, then slice against the grain.

Do I need to sear it first?

Not required, but highly encouraged. Searing builds that browned, savory crust and gives you better pan drippings for gravy.

Can I cook this in a slow cooker?

You can, but it will eat more like pot roast and can still end up dry because it is lean. If you want true slow cooker “fall apart,” choose chuck. If you want slicy roast beef, use the oven method here.

How do I slice it correctly?

Look for the direction of the muscle fibers and slice perpendicular to them. Thin slices help a lot with lean roasts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Oven-safe roasting pan or a large cast iron skillet
Instant-read thermometer (strongly recommended)
Tongs
Cutting board
Sharp slicing knife
Small saucepan (optional, for gravy if you do not want to make it in the roasting pan)

I used to think “roast” automatically meant low and slow until it collapses into strings. Then I met sirloin tip roast, which is basically the friend who shows up in a nice outfit and does not want to go mudding. Treat it gently, let it rest, slice it thin, and it rewards you with clean, beefy slices that feel like you pulled off a proper Sunday dinner even if you were kind of winging it.

Also, the end pieces. They are my tax for cooking.