Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight? Probably not, but that’s where Shan and I found ourselves this week. Eating a roast and watching The Hunger Games. It just made sense.
Traditional evening dinners are not really a thing for us. We find ourselves eating supper between 3-4pm before Shan heads to work or night classes, or between 10-11pm once she is home. It’s a strange thing. Fortunately, working from home with a flexible schedule, we make it work! Last week, Shan and I made a serious effort to get more protein in our diets. In a flurry of excitement, we bought chicken breast, pork loin, sausages, and more. Looking into our fridge a day later, we realized what we had done… Rather than freeze everything, we powered our way through the protein, and culminated our week of meat with this beautiful Sirloin Tip Roast with a side of Black Pepper & Chive Popovers.
In an effort to put more “dinner dinners” on the blog, I figured a roast would be a great start. This recipe comes from my previous blog, BS’ in the Kitchen, and happens to be the most popular recipe I’ve ever posted! It’s without a doubt, the best way I’ve cooked a sirloin tip roast. I don’t like to claim anything is “THE BEST”, just search Pinterest, apparently every recipe is the best ever…it gets old. In this case, after several reposts, comments, and reviews stating “this is the best recipe I’ve tried!!”, I can proudly say it’s a pretty great way to prepare a roast. The cooking process favours a lower heat, giving the roast an almost sous-vide quality, providing a beautiful, even doneness throughout.
The spice rub is super simple, favouring ingredients you’ll likely have on hand, and the cooking technique is relatively hands off. The best thing you can do when cooking this recipe (and any large piece of meat), is invest in a decent meat thermometer. Just think about it. The beef is going to be at least $15, so investing $20 for a thermometer that takes the guess work out of cooking it, make perfect sense to me!
Toast to the roast!
Bob
- 2.5 lb sirloin tip roast
- 1 tsp table salt
- 1 tbsp olive oil
- 1 tsp pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1½ tsp crushed red pepper or chili pepper flakes
- 3 larges cloves of garlic (minced)
- The day before roasting, salt your roast with a teaspoon of table salt, evenly rubbing the outside of the roast.
- Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.
- The next day, take the roast out at least an hour before cooking, allowing it to warm to room temperature. It's very important to have the roast near room temperature, since cooking a cold roast will result in uneven cooking, and likely undercooking.
- Once roast has come to room temperature, unwrap from plastic wrap, and pat dry with paper towel.
- Preheat oven to 250F.
- While oven it preheating, on your stove, get a heavy bottomed pan (cast iron is preferred) on medium-high heat, with about a tablespoon of olive oil.
- Once heated (the olive oil should just be starting to smoke), place the roast in the pan, allowing it to get a golden brown sear on each side (this will take about 3 minutes per side).
- While roast is searing, assemble your spice rub, mixing the minced garlic, oregano, basil, pepper, and crushed red pepper flakes.
- Once the roast is seared on all sides, remove it from the pan, and rub evenly with herbs.
- Insert oven-safe meat thermometer into the roast, place on a baking tray with a rack, and place in the oven.
- Cook the roast for about an 1 hour and 20 minutes (If you're using a larger roast, the timing may need to be increased), or until the roast reaches an internal temperature of 120F for medium-rare, or 130F for medium.
- Once the roast has reached 120-130F (depending on desired doneness), turn off the oven and let the roast rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature (around 130F for medium-rare, or 140F for medium). Do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking.
- Once the roast has reached your desired temperature, remove from the oven and allow to rest about 10-15 minutes before serving.
- I would strongly recommend buying a meat thermometer for this recipe. If you're roasting any piece of meat that is at least $15, it is well worth the small investment to ensure things are properly cooked!
2.5lb roast? Surely, that can’t be correct.
2.5lb is correct. You can use whatever size suits your needs though, just adjust the cooking time accordingly.
I made this recipe for Sunday dinner. Amazingly! Thank you
Planning on trying your recipe but I would also like to roast potatoes and carrots. Any thoughts on how to do this and when etc. Thanks!
Made this roast yesterday, had to pre cook potatoes and cut them small, they turned out OK. Threw small carrots in too.
I made this last year for my family for Christmas and will do so again this year as everyone LOVED it. I’d love to try the popovers this year but am not sure about timing. Did you pull it off with just one oven? If so, how did you manage the timing? Thanks so much.
Righteous! Have been cooking for years, gave up on this affordable cut of beef years ago. Wish I would have known about this foolproof method sooner. Follow every step. I’m no food scientist so don’t know what salting the beef the night before (other than flavor) does but letting the meat come up to room temp helps it cook evenly. Searing b4 seals in the moisture and cooking it low and slow again ensures that consistently beautiful pink color from the outside to the center. Mine came out just as pictured.
wow!
This is my first time ever, commenting but I must say, I followed the recipe exactly, and although I just read the recipe and didnt have time to salt it, I did all of that after it was thawed and still turned out perfectly! I added the herbs before searing and then after as well. The family thoroughly enjoyed it! Will most definitely use it again, over and ovr. Thanks so much for sharing….
I agree, 250F seems far too low for the size of roast. Decided to try this out and my 2.8lb roast is only 85F after 1h 20mins. Upping the temp, since I want to eat this otherwise delicious-looking recipe for dinner tonight, not breakfast tomorrow morning!
If you followed the directions and had your roast at room temp before starting, that’s 70 F minimum. Then searing approx. 3 minutes each side surely takes it up to at least 80 internally. You’re saying that it took 1 hr 20 min for your roast to get 5 degrees hotter? Impossible. Follow the directions and it might take 10-20 minutes longer depending on size and desired doneness, but upping the temp just ruins this absolutely delicious recipe. I’ve used it multiple times now and the result is always mouthwateringly fantastic.
I fell a little short of Searing each side for 3min in a smoking hot pan in fear of burning the outside but otherwise Followed the recipe to the letter and only reach an internal temp of 100F. Guess I should have charred the outside.
I had a 4# roast and followed the directions. At 270 degrees (the lowest I could get my grill without turning it off), the roast finished (135 degrees) in 90min. Finished it with grill off to 140 degrees and rose to 143 resting under foil for 10more min. Perfect!
Argh! Couldn’t hit five stars!
Yummy!!! I’m the worst at cooking roasts. I’m bound to be successul with a recipe that comes so highly recommended. Looks great!!!n Thanks for the post.
We wish you luck!
I made this last night and it turned out great! My husband and our two small kids all really liked it, and I took part of it to a friend who also thought it was delicious.
Great news! Thanks for letting us know how it turned out :).
I never make roasts and don’t think I’ve ever used a meat thermometer, so I was living on the edge when I decided to make this for a very special dinner for my family. It was awesome! Your directions were great, I loved the detail – did exactly what you did and mine looked just like the picture. Thanks! Great recipe – juicy, tender, well seasoned. The salt the night before was a stroke of genius. I sautéed some red potatoes, carrots, and broccoli in the pan where I had braised the meat, used similar spices, then put them in the oven to roast. Really delicious. Topped the meal off with homemade bread. I will definitely make this recipe again!!
We’re glad to hear the extra details helped! Every meal is better with homemade bread, we make several loaves of homemade sourdough every few weeks, and are definitely bread enthusiasts! One of these days we will have to make a lengthy post on making sourdough at home.
Yum, sourdough! We are having this for dinner tonight 🙂 I will rate it after!
I am about to try your sirloin tip roast recipe today, but I need to purchase a meat thermometer first. It looks wonderful. Thanks for sharing! Michelle. PS: What a Beautiful Couple You Are!
You’re making us blush! Thanks for the kind words. Hope the roast turns out great!
No matter what I try for cooking my roasts they always end up dry and over-cooked. My mom’s roasts were never that way and were awesome. I remember being down stairs on Sundays watching Looney Tunes or the Muppet Show and smelling it all cooking. Couldn’t wait to eat dinner! Lol
I can’t wait to try this one!!
At what oven temperture do you cook this roast?
250 degrees F, as stated in the recipe.
What is the recommended time for a roast that is 9 1/2 lbs as I want to try this for a much larger crowd.
Hi Steve, I’ve never done one quite that large, so I don’t know what the exact cooking time would be, but generally you want to give yourself about a 30 minutes per pound, plus additional resting time at the end. With it being a larger roast, I would let it come closer to the final temperature before shutting the oven off and resting it. I would definitely use a meat thermometer for such a large roast, and if you’re concerned about having everything prepared in time for your guests, it’s always better to start earlier than later, and just letting the roast rest for a longer period. Plus you can warm it up in the oven if needed once it’s cooked. Hope the roast turns out great!
-Bob
Why not do two smaller roasts? I’d be afraid to try one that size with guests coming, and possibly have it turn out badly. Two roasts would be easier to cook correctly.
I’m with you Lori. I’d portion a piece of meat that size into 3 3lb roasts, much easier to manage and increased surface area for rubs, marnades and searing.
A big roast is easier! I found the – get ready – ” perfect Roast Beef ” Recipe in a magazine decades ago. It circulates around the family to this day. It states any size roast but with ones 3Lbs and under I have found it more well-done than I’d like. This recipe works for any type roast even pork. You can cover it with herbs or a rub or salt & pepper or nothing – still works every time. Does not matter if roast is room temp or straight out of fridge. Even had some saying they have done with slightly frozen roasts – but I have not tried that. Also it does not need braising because the initial high temp sears the outside and all juices stay in – trust me.
PERFECT ROAST RECIPE:
Turn oven on to 375 degrees. Place roast on rack in a roasting pan (this way the heat circulates all around the roast.) When oven comes up to temp, place pan on middle rack and set the timer for ONE HOUR. AFTER TIMER GOES OFF, TURN OFF THE OVEN AND DO NOT OPEN THE OVEN DOOR FOR THREE HOURS! When you are ready to eat, it can be even later than 3 hours, just warm the roast back up by turning oven to 250 and warming for 20 minutes. PERFECT ROAST BEEF every time with 4-12c lb. roasts of all kinds.
Opening the door during the three hours will absolutely kill this recipe. I place a sign on my oven door and I pull the locking lever for our self-cleaning oven over after the timer goes off.
Hope this helps some family out there cooking bigger roasts. Merry Christmas.
I stopped making roasts years ago because they never had any flavor and I over cooked them every time. I made this roast for Sunday dinner yesterday and it was delicious!!. It was the most flavorful roast I’ve ever made!! This recipe has put the “Roast” back on my table!! Thank you for sharing your recipe!
That’s fantastic to hear! There is definitely tons of flavour in this one.
This did not turn out well for me! I thawed it from frozen for 24 hrs. Then let it sit out to room temperature for 3-3 hrs. It was still almost raw inside after roasting to130 degrees. HOW can I save it now? (It’s been refrigerated for a day.) Can I re-roast it to make it more medium cooked?
Why do u rub the roast with salt the nite before. Doesn’t that shrink your roast
It helps flavour the meat (as the salt has a chance to soak into the meat), and tenderize it.
I bought a 3 1/2 lb. Sirloin Tip Roast & was searching the web for a great way to prepare it & that’s when I ran across your delicious sounding recipe. I had just purchased a new meat thermometer so I’m all set to prepare this for a family dinner after church tomorrow. Glad I saw that I need to salt the roast now & let it be in the refrigerator overnight. Thanks for posting this recipe-cant wait to try it!!
I tried your roast this week. I used herbes Provencale since that was what I had. It came out very well. I will definitely make this again!
This is on the menu for this evening!
Used this recipe this evening as promised. And it will be used again and again.
Couldn’t have turned out better!
Thank you
That’s great to hear Maureen! Glad it was a success :).
Is the roast covered while cooking in oven for the original 1hr 30min or the resting time?
No, the roast cooks uncovered the entire time.
I bought this roast as a substitute for tri tip because I have to make beef sandwiches for a crowd camping. You think it will work? My roast is 13 pounds though, so I will have to cut it into pieces. After cooking, is it tender enough to slice thinly for sandwiches?
If you slice it thinly, it should make great sandwich meat!
I made this roast as per your recipe last week and it came out beautifully! But I was going out of town and we couldn’t eat it all. I wrapped the remainder tightly in plastic and then foil and froze it, and I froze the juice separately. Do you have any recommendations for thawing and reheating this roast without having it turn out tough.
I would just let the roast thaw in the fridge, then reheat it in the oven around 300F until warmed through.
What I ended up doing was heating up some of the liquid in a pan and then adding the sliced beef just to heat it through, either keeping the burner on low or turning it off. This kept the warmed beef from being tough. I have done this with both thin slices for sandwiches and thicker slices to eat with a knife and fork.
I know the recipe above states to sear the roast first and then apply the herb mixture, but on your blog from 2011 it says to apply the herbs and then sear. Which would you recommend?
The latest recipe! Adding the herbs afterwards ensures they don’t get burnt, and gives the meat gets a better sear. I should update the old recipe too I guess!
Thanks for the speedy response! I look forward to trying the recipe, especially with all of the positive comments 🙂
I don’t have a meat thermometer that can go in the oven, so I reluctantly took the recipe at its word. It turned out exactly like the picture and tasted delicious. I’ll definitely be making this again!!
That’s great to hear Lara!
I made this recipe today. I did not do the salt rub overnight as I did not see the recipe until today. The roast had great flavor, it was just a little on the tough side. I am excited about making this again.
Very delesyoso!
I made this for dinner last night and like the above poster I purchased the roast the same day so did not salt overnight. My roast was about 3 pounds so I just did some quick math to work out cooking times based on your instructions for a 2.5 pound roast. It was absolutely delicious! Even my husband who is a rib roast kind of guy thought this was one of the most flavourful roasts he’s ever had! So glad I found this recipe thanks for sharing ?
About to start cooking this recipe.. Originally wanted to make a roast beef, but they didn’t have the correct roast I wanted. So I looked this up and saw your recipe and thought I’d give it a try! Before i begin i wold like to ask you if this makes drippings to make a gravy with? Or if adding water may help accomplish that?
It will depend on the cut of meat you are using, but using a sirloin tip roast like in this recipes doesn’t give you much for drippings, as it’s a fairly lean cut of meat, and water likely won’t make much of a difference!
There were plenty of drippings when I made this.
Just made this tonight. An experienced cook so made a few alterations but can attest that it’s a terrific recipe and we thoroughly relished every bite. Well done, you! And many thanks for sharing!
Looking forward to making this roast for Sunday dinner!
We hope everyone loves it!
I only have the one oven, help! If the roast is suppose rest inside the oven, 30-40 minutes, until the temperature rises to your final temperature AND you only remove it from the oven about 10-15 minutes before serving….. and the popovers take 40 minutes… How does one heat the oven hot enough to make popovers if the roast is still in there!?!!! I could never figure this one out…
You could do a few things, cook the popovers earlier, and pop them in the oven to warm up before serving while your roast is resting out of the oven, or cook the roast a bit longer in the oven (eliminating the longer resting period inside the oven), then remove the roast from the oven, wrap it tightly with a few layers of foil and cover with a towel, then rest it the entire time you are baking the popovers. 10-15 minutes resting is usually a good amount of time, but large roasts like this often benefit from an even longer resting period. If it cools down too much, just pop it back in the oven for a few minutes.
When cooking at 250 what settings did you use on the oven..bake, convection bake, roast, Convection roast, broil.
Just our regular oven setting, bake.
This was the first time a sirloin tip roast turned out great for me! Thanks for the perfect recipe! Next time I will make the popovers, too! Cheers!
I fixed a small 2 pound roast prior to going to church this Sunday. It was fantastic! In fact, we had to sample it for breakfast. Your recipe was easy to follow too. Thanks so much for sharing! I am certain that I will be making this roast again and again!
That’s great to hear Sally, next time I make it, I may have to shave some off for breakfast, and make a take on Steak & Eggs!
trying tonight, with a 1.7 lb roast. (will cut back on time)..already salt & peppered and sitting to room temp…I guess I’ll wipe it down, and then sear (I usually sear it after seasoned). fingers crossed!
I never comment on posts, but I had to for this one. This recipe was fantastic and the cooking instructions were absolutely perfect. I followed exactly, had a bigger roast so the timing was a bit longer, but I used the thermometer to guide me. My roast turned out beautifully!! Perfectly cooked and super tasty with the rub which made the outside crusty.
Would have loved to make roast beef sandwiches with the leftovers…. but there weren’t any!!
Thanks for sharing your recipe 🙂
Thanks for taking the time to leave a comment Steph! I’ve tweaked the recipe instructions over the years in an effort to make it as easy to understand as possible, so i’m glad it worked out!
– Bob
wow, made this for dinner tonight and it was amazing!! Served open faced sandwiches style w/ fixings.
I’m cooking a sirlion tip roast tonight and am so glad I ran into this. I use a variation of this rub/seasoning when I cook my pork shoulder roast but never thought to use it on the beef. Mental block I guess. Thanks! Kurt
Sounds like a great idea :).
I’m not much of a beef eater usually so when I ended up with a sirloin tip roast bought on sale, I didn’t know what to do with it. Then I found your recipe – it is amazing! My boyfriend couldn’t stop raving about it, and I kept going back for ‘just one more little piece’! This was easy to prepare and came out perfect! My BF said he even likes it better than the prime rib at a favorite restaurant!
I know that feeling! Whenever I make this, I have to put it away as soon as we’re done eating, otherwise we’ll just keep slicing little pieces off!
Just delicious, thank you! My husband said it was the best roast beef he’s ever had, and I’ve never even made an oven roast before! Thanks for making this accessible to cook.
That’s great to hear! Glad you guys enjoyed :).
I broke the rule of “new make a dish you haven’t tried before for company” with this and it was amazing! I wonder if you could roast potatoes with it at the same time. Thoughts?
How long would it take to cook a 14.77 pound sirloin tip roast, and at what temperature?
Hello! I plan to cook a sirloin tip roast for Christmas Eve with family. I came across this recipe and it sounds great, but I am concerned about searing the roast in the oven. Last year my husband attempted to sear steaks in a cast iron skillet, which caught fire…so now I am very leery about getting oil hot enough to smoke. Can this recipe be adjusted to start at a high temp, such as 400 or 500 (as I’ve seen in other recipes) and then lowered to 250 for the rest of the cooking time to get the sear that way? Or do you have any other suggestions on how to get a sear without me fearing setting my kitchen on fire 🙂
Thanks!
Always make sure you add oil to your pan while it’s still cold. If you add oil to a searing hot pan, there is a very good chance it will hit the pan and catch fire. The oil shouldn’t be giving off much smoke, you should start to see it just starting to smoke (like light steam coming off a cup of coffee), then you can start your searing. You won’t get the same nice browned crust without the searing. Practice makes perfect, and if you’re worried about fire, make sure you have a lid close by that you can place over the pan if by chance it does catch fire (and never spray it with water, as that can spread the oil, which can spread the fire).
I have a silly question I am going to make this over the weekend and was wondering what you place the roast on to cook….I know the receipe says to sear it on a cast iron skillet but what does it go on in the oven a baking dish or the skillet? Thank you I can not wait to try this receipe out!!
I typically place it on a rack on a pan, which allows air to circulate around the whole roast. If you don’t have a rack to fit your pan, you can also just directly put it on the oven rack and place a plan below it.
Fantastc basic recipe. Love love love. Will tweak it to suit me best. TYVM
We made this for Christmas dinner! It was delicious! Thanks so much for the great recipe!
Thanks for trying it out! That’s great news 🙂
I’m on a sodium restricted diet, so salting the roast and letting it stay in the fridge overnight is out of the question for me, will this effect the roast in any way?
Mainly just the flavour, as the salt really helps bring out the flavour in the meat. But if you have to restrict sodium, you can always rub it with extra herbs to make up for the difference.
I tried this recipe out today – and, wow! My meat thermometer broke so I had to wing it with your instructions, and the roast (at 2.7lbs) turned out a perfect medium-rare and tender.
Fantastic news about the roast, sad news about your meat thermometer :(.
Our roasts are usually frozen and we cook it at 350 from a frozen state. So we couldn’t sear it. Do you have recommendations? Do you have experience cooking from frozen?
I would thaw the roast, and then proceed with the recipe. Cooking from frozen will result in a roast which is cooked much more on the outside and not enough on the inside. One of the keys to this roast is making sure isn’t cold when you start cooking (as is the key to cooking most meat). Letting the meat thaw, and then come to room temperature will ensure even cooking, giving you a nice even doneness throughout, rather than a dark brown exterior, with a too rare center.
Hi. I never post comments but after using your recipe tonight for the sirloin tip roast, I could not resist telling you how impressed I was. I made the roast for my mother’s 83 birthday dinner and it was absolutely perfect…flavourful, perfectly cooked and extremely tender. Thank you so much.
I followed directions to a T but it wasn’t very tender & very rare !! What can I do to make it more tender – the left over roast???
Did you use a sirloin tip roast for your cut of meat? Similar looking, but different cuts would yield different results. If i’m dealing with a piece of meat that isn’t very tender, or overcooked, I typically slice it as thin as possible. You can use it in a stir fry, sandwiches, beef dips, etc!
I found a Tip Roast on sale at the grocery store. I have never cooked one before and I found your recipe. I do not cook many roasts and I had to buy the thermometer. Amazingly ridiculously yummy. It came out just like the picture. Juicy and tender! We served this at the hubs birthday party. Thank you!
Unless your a vampire, this was so undercooked, I had to order pizza for my guest, so disappointed just wandering where and how did you get any stars?
I often joke I’m a vampire, mainly because I don’t sleep much! The recipe is for a medium-rare to medium roast, if you prefer your roast well-done, I would suggest keeping it in the oven longer until it reaches your desired temperature (a final temperature 150°F to 170°F for medium-well to well-done). If you cut into the roast and find it’s not done to your liking, I would just pop it back in the oven longer before dialing for pizza!
Thanks,
Bob
Pretty harsh to criticize that it was so undercooked! I am not a great chef but do understand that if something is under cooked I can put it back in and cook it longer. Started the roast last night and going to try it today. Wish me luck!!
You are such a loser, all these people including me and its perfect, and you terrible, I don’t know you but I bet everything you cook is terrible, what a jerk. DonR.
Was wondering if I don’t have an oven proof thermometer. I usually cook beef at 15 minute per pound for medium rare. Won’t 30 minutes bro ear done if we eat medium rare yo medium? Love the salt idea just saw that on the Tv show create test kitchen.
Although my roast is thawed this morning, do you think it would still work doing this for several hours today.
As long as your roast is no longer frozen you should be fine, I’ve done it without the overnight salting and it was still delicious! Since this is cooked at a lower temperature, generally 30 minutes per pounds work well. The dish in the muffin pan are popovers. You can get the recipe here: https://theadventuresofbobandshan.com/black-pepper-chive-popovers/
What is the fish in the muffin pan
I have a 9 lb sirloin tip roast for a dinner for 20 people… instead of trying to sear this enormous roast on the stove top, could I sear it on a gas grill? If so, for how long?
You just want to sear it until a crust forms on the outside, not too long, since you don’t want it to start cooking too much. I’m sure you could achieve the same thing on a grill!
I would like to try this recipe using a pellet smoker for the roasting process at 250*. Do you recommend searing as described or using a reverse sear after it reaches temperature?
I would sear it before hand, that way you can get the crust you like, and not worry about it overcooking after the roast has finished on the smoker! Let us know how it goes, my dad has a pellet smoker, so if it turns out great, we may have to try it ourselves!
I’e tried both ways and if you pre-sear, the roast isn’t able to absorb as much smoke since the crust act as somewhat of a barricade. The low temp prevents the roast from losing a lot of moisture and the post-sear give it a nice crusty finish.
Hope you can try it on your dsd’s Smoker!
My local grocery had sirloin tip on sale this week, so thought I would give it a try. Found your recipe and decided to try it. My roast was significantly larger, but it still turned out delicious and tender. I roasted it longer than your recipe calls for due to its size. Amazing! I will definitely pull this out for many more special occasions. Thank you!
That’s great to hear! Thanks for trying it out :).
Trying this today
Hope it turned out great!
I made this tonight and cooked to 130F internal temperature. We let it rest for about 45 mintues, then cut in to find the roast very rare, not the medium it should have been. We put the uncut part back in the oven for a bit. I would do this again but probably cook it to 140F.
I made Sirloin tip roast many times before and they always turned out dry and tasteless. I swore never to waste my time or money cooking one again.
Hesitantly, I decided to try your recipe and was amazed how tender and flavorful the roast turned out. I cooked it to 120 degrees internally for rare and reheated it for a second meal for medium rare.
I cooked Sirloin Tip roasts many times before and they always turned out tough, dry and tasteless. I swore I would never waste my time or money cooking another.
Well , I decided to try your recipe one last time and to my amazement the roast turned out flavorful , juicy and tender. I will definitely serve this one to my guests.
I have to cook 12 lbs of roast for a party. I wanted to know if I can use chuck tender roast instead of sirloin roast and use your sirloin roast recipe. Also, can I cook 4-three pound roasts in the oven at the same time and how much total time should I bake for welldone roast at 250 F. Kindly advice. Would appreciate your advice.
The recipe definitely works well with other cuts, and shouldn’t be a problem with multiple roasts. Unfortunately I’m not sure exactly how long it would take to cook three roasts well done, but that’s where a meat thermometer is very handy!
I do not usually leave feedback but I made this tonight and it was a perfect recipe. I do agree you need to have a meat thermometer- my cooking times did not match 100% but going by temp ended up with a perfect roast…. Seasoning was very spot on.
The reverse sear works too. I do it for my beef tenderloin all the time. I am making this tonight using you recipe and your popovers. Glad I stumbled on this while looking at cooking times for weight of the meat.
WOW! Thank you Bob and Shan. I searched a couple of days ago for a recipe that I could use to roast a 2.29 pound grass fed/finished STR and selected yours out of maybe 2 or 3 other contenders. It was the best move I’ve made in quite some time.
I went outside the lines in only 1 area. Due to family escapades I had to delay by 2 days. t the additional time with salt and Saran Wrap didn’t seem to create any issues (I do use Real Salt which is not as harsh as table salt).
I went to 140 and the result was about a half inch of browned meat on all edges with a consistent pink and warm center.
The taste was out of this world amazing. I think that this might be the best roast I’ve ever done (not that many really, maybe 20 or so).
Thanks again for posting this recipe and I will definitely be a regular visitor 🙂
Larry
Thanks for stopping by Larry, and glad to hear the roast was a success!
Hi. Just wondering if this recipe would work with
Beef sirloin roast, bone-in?
Many thanks!
Yes, it should still work!
i’ve not cooked sirloin tip for years because it was always so tough. but my local grocer had such a fantastic sale that i decided to give it a try once more and if it was tough, i would slice it extra thin for sandwiches.
i followed your instructions exactly but in my oven it took a little longer to come to temperature so i did need a thermometer.
it is tender and delicious and with a thermometer. done to perfection. frankly, i was amazed. thank you very much for sharing. i’ll be looking for sirloin tip at the market in future.
I would love to make this recipe for first time dinner guests but need to cook to medium-well/well. Do you think it will still be as tender? Also, I would like to cook carrots as accompaniment so how would you suggest? Adding them to pan later or earlier? Thanks so much!
It won’t be quite as tender, but it will still be great if you cook it longer! I would either put the carrots halfway in through the cooking time, or once your roast is finished in the oven, take it out, wrap it in a couple layers of tinfoil and a towel, then crank your oven up to about 400F and roast the carrots until they are done to your liking.
I have two five pound str that I want to serve at a large family gathering. Because my double oven will be in huge demand with so many side dishes on the day of the dinner, how well would it work to bake these and then warm them the next day to a medium well state before serving? Or should I just save these for another event?
I guess I’m only one of two or three people on here who found the roast to be absolutely delicious, but very tough. I sliced it about half inch thick. Was that too thick? It’s beautifully pink and rare.
I have a question about this I have and electric oven with the convention bake feature will your recipe as they say you have to drop the temp by at lease 25 degrees?
Awesome, must admit I had serious doubts it would be done. But, it came out perfect. I would like to know will this method work on other types of beef roast?
Making the Black Pepper & Chive Popovers next!
Thank you, Magg
Can you make gravy with this recipe ? Almost ready to make this great looking recipe for my Easter dinner , thanks so much Bev.
I bought an $18.00 sirloin tip roast and went to Pinterest to find a recipe. It’s in the oven now and smells fabulous. I love the way it turned out after searing it in Olive oil. I can’t wait to serve it for dinner tonight. Thanks for sharing.
I followed this recipe exactly, minus the crushed peppers, and it turned out really well. I was surprised at how tender the meat was, considering that sirlion tip is not a great cut of meat. Not really any juices to make gravy with but I had made some beforehand so it wasn’t an issue. Thanks for the recipe!
Came out perfect! This technique was easy to follow and created a tender, flavorful roast. So happy!
Bake or broil?
Bake 😉 (or roast, if you’re oven has that option)
I rarely post a review on the recipes I try. Maybe being a food editor has something to do with it. But I gotta say, this recipe for sirloin tip roast probably does live up to the claim of being the best. Follow every detail and you’ll get a tender, flavorful roast that will make you think you’re eating fine steak! A keeper? Definitely!
Followed the directions exactly. Had a 2.8 lb. roast. Way, way, way to rare even for me (I like rare). Was quite disappointed. Will cook in instant pot next time.
I followed the directions exactly. Had a 2.8 lb. roast. Way, way, way too rare for me (and I like rare). My meat thermometer says 140 is rare. I should have followed that instead of your directions. Will use the instant pot next time. It was also tough – which I blame on the cut of meat, but usually that doesn’t matter in an instant pot.
Well Dee you and one other bonehead have a problem, but every body else , its perfect, what does that tell you Dee come on you can get this. I would suggest ordering out forever, because its just a matter of time before you set yourself on fire.
I have made this recipe over and over. Comes together easily and never fails. Delicious!! Thank you,!!
Followed instructions but cooked in my Yoder YS640 smoker at 235* using pecan and cherry wood pellets. Dis a reverse sear when finished and it was fabulous!!
I have made this twice and it has turned out great. Thank you for the recipe. I didn’t realize that I could cook a less expensive cut and have it taste so moist a juicy. I usually cook prime rib, but it is so expensive.
Awesome! I got this cut of beef on sale for $2.77/ lb. and decided to give this a try. Didn’t salt the night before, because I didn’t find the recipe until lunch time. I just salted generously before searing and it turned out perfectly! I had a smaller roast about 1.5 lbs so I only cooked 45 min and left it in the oven 15. It was wonderfully medium rare. My husband loved it. I’ll definitely be making it again.
The roast was salted, wrapped and in the fridge last night. Now I have a family emergency and will not be able to cook it this evening. Would it be okay to let it keep until tomorrow?
Will the cooking time in your recipe be okay for a roast that is just under 2 lbs? This will be my first time making it. Thank you!
1 change is urgently required for this recipe. You should NEVER sear ANYTHING with olive oil !!! Use coconut oil instead. Olive oil has a VERY low burn temp and you could be creating carcinegins by doing this. No professional chef would sear anything for more than a second or 2 in Olive oil. Ask one why
Just cooked my first sirloin tip roast. I picked up the four pounder because it looked good and was on sale at Aldi’s. Problem – What do I do next? Well, I went on the internet and looked through a bunch of recipes and settled on yours. Thanks for the room temp tip, by the way. It works. I do not have a suitable pan with a rack so I used a nine by thirteen glass pan with a cooling rack fitting perfectly across the edges of the dish leaving about a two inch gap. I also cooked my roast at 275 degrees. No reason. Just did. Knowing my family I cooked it to an internal temp of 150 and it was perfect. Sliced about 1/2 to 1/4 inch slices and served with mushroom gravy, lima beans, mashed potatoes, and crescent rolls. I thought I had overdone the red pepper but my wife said the seasoning was absolutely perfect. Can hardly wait for leftovers and sandwiches.
Again, thank you.
To add to my comment from yesterday. I just finished what was maybe the best roast beef sandwich of my life. A good bun, a little horseradish and mayo, and a slice of pickle. Nothing fancy but, WOW!! I am making plans for future dinners with this recipe.
Thank you so much.
This is the best roast I have ever made. Turned out medium rare and I made some gravy – the hot from the gravy just heated the meat through perfectly. Thanks for sharing!
I just have to say, I came accoss this recipe a couple months ago and my husband and I now make it almost every weekend. It makes a $8-$10 roast taste like a night out and there’s always leftovers.. the delicious kind you actually want to eat! THANK YOU for this fool proof recipe. Dry, fatty crockpot roasts are now a thing of the past at our house.
This really didn’t cook. 250 is too low a temperature, I think. Spices tasted great, but even my husband couldn’t tolerate all the blood & raw meat.
The grocery store had a buy one get one free sale on these roasts, so I bought a couple even though I had no idea how to cook it. There were a few different methods on line, but I had a feeling this was the one to go with. I salted and wrapped the roast on a Wednesday. I was too tired to cook after work on Thursday so it stayed in the fridge 48 hours. From there, I followed the recipe almost exactly, except knowing my oven I set the temp at 265. I also do not have a meat thermometer, I know! So brave! It was a 3.1 lb roast, cooked 1hr 40 minutes, then turned off oven for 40 minutes. It came out perfect and I am so proud of myself. thank you so much!
Wow this is and will be my favourite recipe for our little fam for a long time! Thank you!
WOW. This truly is the most fabulous roast recipe I have ever come across. Just made tonight. Thanks 🙂