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

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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

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.