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
This simple recipe will give you a juicy and flavourful roast everytime.
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!
Bon Appetit!
Bob
I see this is an old post & I’m not sure if you’re still looking at comments, but I’d love to know the actual name of this cut. Is it a true sirloin tip roast (aka. knuckle, crescent roast, round tip roast) or is it flap meat from the short loin near the flank? In New England they label flap meat as sirloin tip, but here in Wisconsin sirloin tip means a cut that’s lean, tight-grained, a bit tough and not too flavorful. The photo you have looks like flap meat. Thanks!
This cooking method suits a very tender cut of beef like a Prime Rib not a Sirloin. The cooking times stated produced a very rare roast. The only saving grace was the spice mixture.
What is a sirloin tip roast?
Came out perfect. I had never salted a roast like that before…worked well. Fed 6 people on a $7 roast. Lol.
This is the second time I h age made this roast. So delicious. Leftovers nak3 wonderful sandwiches l
Followed your recipe exactly. Our roast was 5.7 lbs so we doubled spicing etc. It was perfect ! I had doubted the low temperature as I haver used this method for beef! Our Sunday supper was a success!
Thank you
I made this last night. Truly the best roast ever.Thanks for sharing this recipe.