Recipe

Signature Sirloin Tip Roast

A rich, savory roast with crisp edges, tender slices, and a fast pan gravy that tastes like you cooked all day.

By Matt Campbell

•

4.8

A sliced sirloin tip roast on a cutting board with pan gravy in a small bowl, surrounded by roasted carrots and potatoes on a rustic dinner table

Sirloin tip roast is one of those underrated cuts that can either be weirdly chewy or shockingly good. We are aiming for option two: deeply seasoned, beautifully browned on the outside, and sliced thin so every bite feels tender and juicy.

This recipe keeps things simple but not boring. You will build a bold rub, roast low and steady, then turn the drippings (and all those browned bits) into a quick gravy that tastes like you planned a whole Sunday supper. It is cozy enough for family dinner, but also impressive enough for company, especially when you bring it to the table and slice it like you mean it.

Hands seasoning a raw sirloin tip roast on a rimmed baking sheet with garlic, herbs, and black pepper

Why It Works

Big, beefy flavor without fancy ingredients: a classic garlic and herb rub, plus a little mustard to help it cling.
Better texture: a quick sear (optional but worth it) for crisp edges, then roasting to temperature so it stays sliceable and juicy.
Pan gravy that actually tastes like something: properly deglazed browned bits, a touch of Worcestershire, and enough body to coat a spoon.
Weeknight friendly leftovers: the roast slices cold like a dream for sandwiches, wraps, and quick rice bowls.

Pairs Well With

Ultra Creamy Mashed Potatoes
Sheet Pan Roasted Green Beans
Quick Crusty Dinner Bread
Everyday Garden Salad

Storage Tips

Refrigerate: Cool roast slices completely, then store in an airtight container for up to 4 days. Keep gravy separate if you can.

Best move for moisture: Store a few spoonfuls of gravy (or even a splash of beef broth) with the sliced meat. It helps prevent that dry leftover vibe.

Freeze: Freeze sliced roast in a freezer bag with as much air removed as possible for up to 2 to 3 months. Freeze gravy in a small container or ice cube tray for easy portioning.

Reheat gently: Warm slices in a covered skillet with a splash of broth over low heat, or microwave at 50 percent power in short bursts. Sirloin tip is lean, so high heat is the enemy.

Sliced roast beef stored in a glass meal prep container with a small container of gravy

Common Questions

Is sirloin tip roast the same as top sirloin?

No. Sirloin tip roast is usually from the round area near the sirloin, often the knuckle (you may also see it labeled round tip depending on the store and region). It is leaner and can be tougher than top sirloin. The payoff is great beef flavor and a budget-friendly price, as long as you do not overcook it and you slice it thin.

What internal temperature should I cook it to?

Sirloin tip is lean, so staying on the lower side keeps it juicy. Pull it at:

125 to 130°F for medium rare (finishes around 130 to 135°F)
135 to 138°F for medium (finishes around 140 to 145°F)

Carryover cooking will usually raise the temp about 5 to 10°F while resting.

Why do my roasts turn out tough?

Usually one of these: cooked too far past medium, not rested, or sliced with the grain. Sirloin tip loves a thermometer and a proper rest.

How do I slice it correctly?

Look for the direction of the muscle fibers and slice across them. Thin slices are your friend here. If you are unsure, rotate the roast as you slice and keep aiming for short fiber pieces.

Can I cook this in a slow cooker?

You can, but it will be a different result. Slow cookers lean more toward shreddable pot roast texture. If you want sliceable roast beef with crisp edges, oven roasting is the move.

What if I do not have enough drippings for gravy?

Totally normal if your roast is very lean or you use a rack. Use the fond anyway (those browned bits are flavor), then make up the rest with broth. If it still tastes thin, whisk in an extra tablespoon of butter at the end.

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

Roasting pan with rack or a deep baking dish (best for drippings)
Oven-safe skillet (for searing, optional but worth it)
Instant-read thermometer (strongly recommended)
Small saucepan for gravy
Cutting board
Sharp slicing knife
Foil for resting
Optional: kitchen twine (if your roast is uneven)

Note: A rimmed sheet pan can work in a pinch, but you will have fewer drippings for gravy and more risk of spills or smoke. If you want gravy, go deeper.

The first time I cooked a sirloin tip roast, I treated it like a lazy prime rib. Same confidence, same big slices, same lack of thermometer. It tasted like beef flavored regret.

Now I cook it like it wants to be cooked: season hard, brown it well, roast to a real temperature, then slice it thin and let the gravy do a little flirting. It is not a fussy cut. It just needs you to pay attention for the last 15 degrees.

Signature Sirloin Tip Roast

(4.8 Reviews)

Prep Time 15 mins

Cook Time 70 mins

Total Time 1 hr 45 mins

Servings 6

Ingredients

For the roast

1 (3 to 3 1/2 lb) sirloin tip roast
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika (or regular paprika)
1 tsp onion powder
1 tsp dried thyme
1/2 tsp dried rosemary, crushed between your fingers
Garlic choice: 1 1/2 tsp garlic powder (best if you plan to sear) or 4 cloves garlic, minced (best if you skip the sear)
1 tbsp Dijon mustard
1 tbsp olive oil

For the pan gravy

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 3/4 to 2 1/4 cups low-sodium beef broth, warmed
1 tsp Worcestershire sauce
1 tsp balsamic vinegar (optional, for a subtle boost)
Salt and pepper, to taste

Optional, but highly recommended

1 large onion, sliced (for the roasting pan)
2 carrots, cut into chunks (for the roasting pan)
Kitchen twine (to tie an uneven roast for more even cooking)

Instructions

Bring the roast closer to room temp. Take the roast out of the fridge 30 to 45 minutes before cooking. Pat it very dry with paper towels. Dry surface equals better browning. Food safety note: Do not leave it out longer than 1 hour.
Heat the oven and prep the pan. Preheat to 325°F. If using onion and carrots, scatter them in the bottom of a roasting pan to act like a natural rack. If your roast is uneven, tie it with kitchen twine so it cooks more evenly.
Season like you mean it. In a small bowl, mix salt, pepper, paprika, onion powder, thyme, rosemary, and your garlic choice:
- If you plan to sear: use garlic powder (fresh garlic burns fast and can turn bitter).
- If you are skipping the sear: minced garlic is great here.
Rub the roast all over with Dijon and olive oil, then press on the seasoning mixture.
Sear for crisp edges (optional, but worth it). Heat an oven-safe skillet over medium-high. Add a small drizzle of oil. Sear the roast 2 to 3 minutes per side until deeply browned. If you skip this, the roast still works, but the crust will be lighter.
Roast. If you seared in a skillet, transfer the roast to the prepared roasting pan (on top of the vegetables if using). Roast until the center reaches:
- 125 to 130°F for medium rare
- 135 to 138°F for medium
Plan on roughly 18 to 25 minutes per pound, but thickness matters more than weight, so go by temperature, not the clock. Optional but helpful: rotate the pan halfway through for more even browning.
Rest. Transfer roast to a cutting board and tent loosely with foil. Rest 15 to 20 minutes. This is where juiciness happens (and where the temp climbs 5 to 10°F).
Make the gravy (with real deglazing). While the roast rests, set the roasting pan on the stove over medium heat (or scrape the drippings and browned bits into a small skillet). Add a splash of warm broth and scrape up the browned bits. Pour everything into a measuring cup. Skim off excess fat if needed.

In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in broth, then whisk in the deglazed drippings. Simmer 3 to 5 minutes until glossy and thick enough to coat a spoon. Add Worcestershire and optional balsamic. Season to taste. If you have very little drippings, no stress. Use mostly broth and finish with an extra tablespoon of butter if you want more richness.
Slice thin, across the grain. Cut the roast into thin slices. Serve with warm gravy and your favorite cozy side.

Matt’s tiny save-your-dinner tip: If you accidentally take it past your target temp, slice it extra thin and serve with more gravy. Nobody needs to know. Your secret is safe with the pan sauce.

Thin slices of sirloin tip roast being cut across the grain on a wooden cutting board

Nutrition information is estimated.

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