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Sirloin Tip Roast

July 9, 2011 by bsinthekitchen

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Sirloin Tip Roast | bsinthekitchen.com #roast #sirloin #dinner

A while back I picked up a Sirloin Tip Roast and having never cooked one, I started browsing the food websites looking for a recipe and this one kept coming up. So by popular demand I had to give it a try and I was certainly not disappointed! What I got was a wonderfully juicy and well spiced roast that I enjoyed every  bite of.

Check out the original recipe here

Sirloin Tip Roast

BS' in the Kitchen
This simple recipe will give you a juicy and flavourful roast everytime.
4.50 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Roast
Servings 4

Ingredients
  

  • 2.5 lb sirloin tip roast
  • 2 tsp kosher salt or 1 tsp table salt
  • 1½ tbsp vegetable or olive oil
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1½ tsp crushed red pepper flakes for extra spice use chili pepper flakes
  • 3 cloves of garlic minced

Instructions
 

  • Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
  • The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
  • Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
  • Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with 1/2 a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
  • In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
  • Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
  • Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet!).
  • Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
  • After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

 

I would recommend a meat thermometer like this one, as it allows you to monitor the roast temperature throughout the whole cooking process, without opening your oven door and losing heat!

Sirloin Tip Roast | bsinthekitchen.com #roast #sirloin #dinner

Bon Appetit!

Bob

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Filed Under: Easy, Red Meat, Roast Tagged With: beef, chili flakes, easy, Garlic, hot, how to cook a roast, how to cook sirloin tip roast, how-to, juicy, meat, oregano, oven, recipe, red, Roast, sirloin, Sirloin tip roast, spiced, the best, tip

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Reader Interactions

Comments

  1. Donna

    March 17, 2013 at 3:24 pm

    How would you adjust cooking times for a larger roast?

    • bsinthekitchen

      March 17, 2013 at 3:53 pm

      If cooking a larger roast, I would just pay more attention to your meat thermometer rather then the time, cooking it until the roast reaches the appropriate temperature!

  2. diane

    March 15, 2013 at 12:46 pm

    Making it this Sunday can’t wait to taste it!

  3. Kristi Rimkus

    March 9, 2013 at 7:12 am

    I’m the worst at cooking roasts. I’m bound to be successul with a recipe that comes so highly recommended. Looks great!

    • bsinthekitchen

      March 9, 2013 at 5:11 pm

      This one definitely won’t overcook it! Especially if you use a meat thermometer!

  4. Judy Whitford

    February 2, 2013 at 10:38 am

    Super Bowl is tomorrow and this is on the menu…front and center.

    • bsinthekitchen

      February 2, 2013 at 3:16 pm

      Great choice!

  5. Tango

    December 25, 2012 at 2:05 pm

    OMGosh!! Thank you!! This was just what I was looking for!! We loved it!! Got another one in the oven now!!

    • bsinthekitchen

      December 25, 2012 at 2:21 pm

      Great to hear you enjoyed it! It’s a great recipe 🙂

  6. Diane

    March 8, 2012 at 7:33 am

    Your photo looks so much better than the original photo with the recipe!! Rare, juicy, beautiful! 🙂 Thanks for sharing!!

  7. Dixie Flory

    February 13, 2012 at 5:40 am

    Looks delecious!

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