Sirloin Tip Roast
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This Sirloin Tip Roast recipe is about to earn a permanent spot in your holiday (or Sunday!) dinner rotation! It’s coated in a simple, flavorful herb rub that creates the most delicious crust, then roasted to juicy perfection and served with a rich fennel brown gravy that tastes like it came straight from a restaurant. It’s surprisingly easy, absolutely packed with cozy, savory flavor, and pairs beautifully with mashed potatoes and roasted veggies.
Thank you to my friends at California Beef Council for sponsoring this post!
Why you’ll love this roast
If you’re looking for a show-stopping roast that requires minimal effort but delivers major wow-factor, this is it! Here’s why I fell in love with this cut of beef and know that you will too!
- It’s affordable but still feels fancy. Sirloin tip is a budget-friendly cut that delivers big roast-beef flavor without the prime-rib price tag, making it perfect for holidays or special dinners on a budget.
- It’s easy to cook and hard to mess up. With a simple herb rub and oven roasting method, it turns out tender and flavorful with very little hands-on time, great for busy cooks or beginners.
- It feeds a crowd (and makes amazing leftovers!). A sirloin tip roast slices beautifully for dinner, but also transforms into delicious roast beef sandwiches the next day.
Ingredients
Here I explain the best ingredients for this sirloin tip roast recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Sirloin tip roast – this cut of beef is boneless, lean, and affordable. It’s best when roasted and sliced thin, which is exactly what we’re going to do in this recipe. If you can’t find a sirloin tip roast at your local grocery store, you can also use top round, bottom round, or roast eye of round to make this recipe. If you want to get really ambitious (and save some money), you can actually purchase a whole beef sirloin tip at big box retailers like Smart and Final, or Costco Business Center, and butcher it yourself at home. After removing the roast portion of the sirloin tip, the remainder can be diced up and used to make beef ragu, beef stew, and beef pot pie. This is what I did for this recipe and it gave me a ton of beef at about $5 per pound!
- Salt, pepper, and fennel seeds – to season the roast and gravy.
- Garlic powder and onion powder – to season the gravy.
- Olive oil
- Fresh rosemary sprigs
- Fresh garlic cloves
- Unsalted butter
- Beef broth or beef stock
- Worcestershire sauce – to add a wonderful umami flavor to the gravy.
- Cornstarch – combined with water, this is what we’ll use to thicken the gravy.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Season the roast. Remove the roast from the refrigerator and bring it up to room temperature. This will help the roast cook evenly in the oven. Speaking of the oven, go ahead and preheat it to 225°F. Slow roasting the beef at a low temperature is what helps tenderize the meat. Season the sirloin tip roast on all sides with salt and pepper. In a small bowl, whisk olive oil with chopped rosemary and crushed garlic, rub this on all sides of the roast. Place it in a roasting pan, or on a wire rack on top of a baking sheet, and into the oven, uncovered, for 60-90 minutes, or until a meat thermometer reaches between 120-125°F in the center of the beef.
- Make the fennel herb butter. Once the roast reaches 120-125°F, remove it from the oven. Turn the heat on the oven up to 450°F. Place the top rack in the middle of the oven. Add fennel seeds to a skillet on the stove over medium-high heat. Toast the seeds for 1-2 minutes, or until fragrant, then add butter to the skillet. Once the butter is bubbling, add chopped rosemary and simmer for 30-60 seconds.
- Top the roast with the herb butter. Spoon the butter evenly over the roast, then place it back into the oven for 5-10 minutes, or until it reaches an internal temperature of 130°F for medium-rare, or 140°F for medium.
- Rest the roast. Remove the roast from the oven, tent it with aluminum foil, and let it rest for 20 minutes. Transfer the roast to a cutting board and thinly slice it with a sharp knife, or an electric knife.
How to make fennel brown gravy
If you’d like to make a delicious gravy to serve with the roast, follow these instructions to make a fennel brown gravy, that pairs perfect with the toasted fennel on top of the roast.
- Add fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes, or until fragrant. Pour beef broth into the pan and bring it to a boil, then season it with garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- In a small bowl, combine cornstarch with cold water. Pour this mixture into the boiling broth and store until thickened. Serve drizzled over the roast or on the side.
What to serve with it
You can’t go wrong pairing this roast beef with classics like mashed potatoes and roasted vegetables. Or you can switch things up and try smashed potatoes and a side salad. Pick any of these side dish recipes to pair with this sirloin tip roast and you’ll have a winning meal, I guarantee it!
- Potatoes: Rosemary Blue Cheese Mashed Potatoes, Instant Pot Mashed Potatoes, Loaded Mashed Potatoes, Hot Honey Sweet Potato Casserole, Roasted Baby Potatoes, Smashed Potatoes
- Veggies: Roasted Carrots, Green Beans with Bacon and Blue Cheese, Maple Bacon Brussels Sprouts, Crock Pot Creamed Corn, Smashed Broccoli
- Salads: Blue Cheese Salad, Brussels Sprout Salad, Roasted Butternut Squash Salad, Beet Salad
Ways to use the leftovers
To reheat the sirloin tip roast, I like to thinly slice it, then drop the slices in boiling beef broth for 30 seconds. This heats up the meat, without overcooking it, and keeps it juicy and tender! The slices can be eaten by themselves, or used to make a delicious roast beef sandwich.
You can also reheat the roast by dicing it up and adding it to this delicious Cheesesteak Hash recipe.
More beef recipes
After making this sirloin tip roast recipe, plan your next impressive beef dinner with these tested and perfected recipes!
Herb Crusted Sirloin Tip Roast
Video
Ingredients
- 2 ½ – 3 pound sirloin tip roast
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary, chopped (divided)
- 6 cloves garlic, crushed
- 2 tablespoons unsalted butter
- 1 teaspoon fennel seeds
Fennel Brown Gravy
- 1 teaspoon fennel seeds
- 2 cups beef broth
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons worcestershire sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Remove the roast from the refrigerator an hour before cooking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
- Preheat the oven to 225°F.
- Season the sirloin tip roast on all sides with 2 teaspoons salt and 2 teaspoons black pepper.
- In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons chopped rosemary and 6 cloves of crushed garlic. Rub this mixture on all sides of the roast.
- Place the sirloin tip roast in a roasting pan and into the oven, uncovered, for 60-90 minutes, or until a thermometer reaches between 120-125°F in the center of the beef.
- Remove the roast from the oven. Turn the oven up to 450°F.
- Add the fennel seeds to a medium skillet on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes, or until fragrant. Add the butter to the skillet. Once it’s bubbling, add the remaining 1 tablespoon chopped rosemary. Simmer 30-60 seconds.
- Remove the butter from the heat and spoon it evenly over the beef roast.
- Place the roast back into the oven for 5-10 minutes, or until it reaches an internal temperature of 130°F for medium-rare, or 140°F for medium.
- Remove the roast from the oven, tent with foil, and rest for 20 minutes. Transfer to a cutting board and slice into thin slices using a sharp knife, or an electric knife.
Fennel Brown Gravy
- Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes, or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and worcestershire sauce.
- In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.
Notes
- When planning how much roast to cook per person, you’ll need approximately ½ pound of meat per person.
- Leftover sirloin tip roast should be stored in an airtight container in the fridge and eaten within 5 days. The leftover roast can be eaten cold, or reheated.
Nutrition Facts
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