Marie's Tender Sirloin Tip Roast

"This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
1hr 15mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
  • Mix together rest of ingredients and rub over roast.
  • Let set for one half hour.
  • Preheat oven to 325°, place roast in pan and place on upper oven rack.
  • Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
  • Use a meat thermometer to check doneness - should read 140° for medium.
  • Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.

Questions & Replies

  1. cook uncovered?
     
  2. why cook in oven on upper rack?
     
  3. how would it be if iput potatoes, onions, carrots around it
     
  4. I want to add roast potatoes to the pan. I want them to be crispy. I’m using mini potoates, cut in half. Should I microwave first? Any suggestions greatly appreciated.
     
  5. Why use the upper rack in the oven?
     
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Reviews

  1. do I cook uncovered?
     
  2. All I can say is WOW!!!! I usually put my meat in the crockpot because it always comes out dry from the oven. I have tried so many oven recipes and almost gave up, but decided to give your recipe a try. I am so glad I did! It came out perfectly. So moist and tasted like an expensive cut of meat. I will now only use this recipe for any roast I make. Thank you for a fabulous recipe :)
     
  3. OMG...sirloin roasts are my nemesis! I can cook blade, chuck, rump, prime-rib beautifully but sirloin...UGH! This time it turned out fabulous!!!
     
  4. This is a common recipe. Nothing unusual about it. My roast was ok but not as tender as I hoped. Sirloin tip is not the best cut for a tender roast beef. The best duggestuon was to place the roast I the middle or closer to the upper burner. Depends on the cut I guess.
     
  5. Perfect. Simple and to the point instructions.
     
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Tweaks

  1. Being an advanced cook, it's odd that I hadn't cooked a beef roast other than a tenderloin or prime rib before. My mother-in-law had given me a small, 1 1/2 pound sirloin tip roast, and as I lacked confidence, I decided to cook it to slice it up for sandwiches for the kids. So went the easiest route possible and rubbed it with about 1 1/2 tablespoons of Montreal Steak Seasoning and cooked according to directions here. Added chicken stock to the pan to prevent juices from scorching. Was surprised it took such a small roast 50 minutes to get to 140 degrees, and then thought that I may have overcooked it, so let it rest, uncovered for about an hour. When cool, I sliced it very thinly. WOW! Really good. I look forward to making another roast using this low heat technique and seasoning on the recipe.
     
  2. If it is a rolled roast add 10-15 mins. to cook time.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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