How to Cook Sirloin Tip Roast

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Things You'll Need

  • Sirloin tip roast

  • Platter

  • Salt

  • Pepper

  • Shallow roasting pan

  • Wire rack

  • Meat thermometer

  • Sharp knife

  • Prepared gravy

Sirloin tip roast is a piece of beef cut from the cow's hind section. It is a large, thick cut that contains a lot of connective tissue and not much fat. The meat can lack flavor and moisture due to its low fat content. To cook a tender sirloin tip roast, you must loosen those connective tissues that toughen the meat's texture and avoid using high heat. If you are patient and allow the meat to slowly cook, its fibers will break down and soften.


Step 1

Remove the sirloin tip roast from the refrigerator and set it on a platter or flat surface. Allow the roast to warm to room temperature, approximately one hour. Cooking a chilled roast will result in the meat roasting unevenly.

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Step 2

Preheat your oven to 400 degrees. Apply salt and pepper generously. The large, dense cut of meat requires extra flavoring because it has less fat.


Step 3

Position a wire rack inside a shallow roasting pan, then place the roast on the rack to promote even cooking. Insert a meat thermometer into the center of the roast, then place it into the oven and heat for 15 minutes.


Step 4

Lower the oven temperature to 325 degrees and heat the sirloin tip roast for an additional 28 to 30 minutes per pound. The brief high temperature will give the roast a flavorful, golden outer coating.


Step 5

Remove the sirloin tip roast from the oven. The thermometer should read 145 degrees; if it does not, return the roast to the oven and continue heating until it does.


Step 6

Let the cooked sirloin tip roast sit undisturbed for at least 10 minutes, then cut into thin slices and serve with prepared gravy.


An instant-read digital meat thermometer is inserted after the cooking time to check the temperature of the roast.

Add chopped vegetables to the bottom of the roasting pan (underneath the wire rack) so your side dish cooks simultaneously with your roast.

If you slice your roast immediately after removing it from the oven, the juices will run out, leaving it dry.


The U.S. Department of Agriculture recommends not consuming beef with an internal temperature lower than 145 degrees.


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