Welcome to the ultimate guide for creating a mouthwatering sirloin tip roast that’ll have your dinner guests singing your praises! This classic cut transforms from a simple piece of meat into a tender, juicy masterpiece with just a few insider tricks.
Packed with a robust 62 grams of protein and rich, satisfying flavors, this roast is more than just a meal—it’s a culinary experience that brings comfort and joy to your table. Whether you’re a seasoned home cook or just starting to explore the world of roasting, I’m here to walk you through every delicious step.
Ingredients for a Mouthwatering Sirloin Tip Roast
- Sirloin Tip Roast (2.5-3 pounds): This beautiful cut is your star player – choose a nice, marbled piece that’ll make your taste buds dance! Pro tip: Look for a roast with some good fat marbling for extra juiciness.
- Minced Garlic (2 teaspoons): The flavor powerhouse that’ll give your roast some serious personality. Fresh is always best, but jarred works in a pinch!
- Onion Powder (1 tablespoon): A secret weapon that adds depth without the texture of chopped onions. It’ll make your roast sing with flavor.
- Italian Seasoning (1 tablespoon): This magical blend brings an instant herbal punch. It’s like a flavor party in a single spoonful!
- Kosher Salt (1 tablespoon): The key to bringing out all those incredible meaty flavors. Don’t skimp on this – it’s your flavor booster!
- Black Pepper (1 teaspoon): Adds that perfect little kick and warmth to your roast. Freshly ground is always the way to go!
- Avocado Oil (1 tablespoon): A smooth, high-heat oil that’ll help us get that gorgeous golden-brown sear. Your roast is gonna look Instagram-worthy!
- Unsalted Butter (1/4 cup): The secret to incredible richness and that melt-in-your-mouth texture. This is where the magic happens!
Let’s Cook Up Some Roast Magic!
- Room Temperature Prep: Pull that roast out of the fridge 30-60 minutes before cooking. Think of this like a little warm-up for your meat – it helps it cook more evenly. Grab some paper towels and give it a good pat dry. We want crispy, not steamy!
- Seasoning Blend: Mix up your garlic, onion powder, Italian seasoning, salt, and pepper in a small bowl. This is your flavor bomb! Rub the roast with oil first, then sprinkle on that seasoning mix. Press it in like you’re giving the meat a little massage.
- Oven Prep: Fire up that oven to a low and slow 250°F. This is the secret to a perfectly cooked roast – patience is your friend here!
- Searing Sensation: Grab your cast-iron skillet and melt that butter over medium-high heat. When it’s bubbling and beautiful, add your roast. Sear each side for about 3 minutes – you’re looking for a stunning golden-brown crust that’ll make your kitchen smell incredible!
- Slow Roasting: Pop that skillet right into the oven. Now, cooking time depends on how you like your meat:
- Rare (115°F): About 30-35 minutes
- Medium Rare (125°F): Around 40-45 minutes
- Medium (135°F): Roughly 50-55 minutes
- The Magical Rest: Once out of the oven, transfer your roast to a cutting board and loosely tent it with foil. Let it rest for 15-20 minutes. This isn’t just waiting – it’s letting those juices redistribute so every bite is pure deliciousness!
- Serving Like a Pro: When you’re ready to slice, go against the grain. This means cutting perpendicular to the muscle lines, which gives you the most tender, melt-in-your-mouth slices.
Let’s Get This Roast Started!
Okay, friends, you’re about to make the *best* sirloin tip roast ever. First thing, get that meat out of the fridge. Yep, even if you’re hungry, this is super important. Letting it sit on the counter for a bit makes sure it cooks all nice and even. While that’s happening, mix up all those yummy spices. I like to use my fingers to really rub them in, it’s kinda fun!
Searing is Your Friend
Don’t skip the searing step! I know it takes a little more time, but it makes the outside all brown and yummy, and helps keep all the good juices inside. Make sure your pan is nice and hot before you add the meat. And you know what’s extra good? Use butter to sear! It adds so much flavor. Yum!
Low and Slow is the Way to Go
We’re cooking this roast at a low temperature. Why? Because it makes the meat super tender. You just have to be patient, but trust me, it’s so worth it! Use a meat thermometer to check the temperature, it’s the best way to make sure it’s cooked just right. If you like your meat a little more pink, take it out at a lower temperature, and it will keep cooking a bit while it rests.
Give it a Rest
I know, you’re gonna want to cut into it right away, but let it rest! This is a big deal. It lets all the juices move around inside, so when you cut it, the meat stays nice and juicy. You worked hard, don’t mess it up at the last minute!
Make it Your Own
This is a basic recipe, but you can change it up. Want to use different spices? Go for it! You can try rosemary, thyme, or paprika. Or, add some veggies to the pan while it’s cooking, like potatoes and carrots. They’ll get all soft and yummy from the roast’s juices. Mmmm!
What Goes With It?
You can serve this roast with so many things! I love mashed potatoes and gravy, or a simple salad. You could also make some roasted veggies or even mac and cheese. Whatever you like, it’ll be good with this roast!
Leftovers? No Problem!
If you have any roast left over, put it in the fridge in a closed container. It’ll stay good for a few days. You can make sandwiches, add it to salads, or even put it in soup! It’s always good to have yummy leftovers!
Sirloin Tip Roast
Equipment
- Cast Iron Skillet
- Cutting Board
- Paper Towels
Ingredients
- 2.5-3 pounds sirloin tip roast
- 2 teaspoons minced garlic
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil
- 1/4 cup unsalted butter
Instructions
- Remove the roast from the fridge 30-60 minutes before prep and allow it to sit at room temperature. Pat dry with paper towels.
- In a small bowl, combine garlic, onion powder, Italian seasoning, salt, and pepper. Rub the roast down with oil, then sprinkle it with the herb mixture, pressing it into the meat.
- Preheat the oven to 250 degrees F. Melt the butter in a large cast iron skillet over medium-high heat. Add the roast and sear on all sides, about 3 minutes per side, until browned.
- Transfer the skillet to the oven (or use a roasting pan) and roast until it reaches your desired doneness: 115 degrees F for rare (~30-35 minutes), 125 degrees F for medium rare (40-45 minutes), or 135 degrees F for medium (~50-55 minutes).
- Remove the skillet from the oven and transfer the roast to a cutting board. Cover it loosely with aluminum foil, and rest for 15-20 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.