This easy Sirloin Tip Roast is a simple yet flavorful meal perfect for any dinner. With a juicy, tender roast and a crispy onion base, it’s a comforting dish that’s both hearty and nutritious. You can easily customize with your favorite herbs and spices for a deliciously satisfying meal.
Ingredients Needed
- 1 sirloin tip roast (4-5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt, to taste
- 1 teaspoon dried rosemary
- 1 onion (sliced into thick rings)
How To Make Sirloin Tip Roast
- Preheat the Oven: Preheat your oven to 450°F.
- Prepare the Roast: Remove the roast from the refrigerator 45-60 minutes before cooking to bring it to room temperature.
- Season the Roast: Rub the roast with olive oil, garlic powder, black pepper, salt, and dried rosemary.
- Prepare the Onions: Slice the onion into thick rings but do not separate the rings. Place the onion rings in the bottom of a dark roasting pan, making sure the roast will sit on top of them to prevent burning.
- Roast at High Heat: Place the roast on top of the onions and roast in the preheated oven at 450°F for 15 minutes.
- Reduce Heat: After 15 minutes, reduce the oven temperature to 300°F and roast for about 90 more minutes, or until the roast reaches your preferred internal temperature (135°F for medium-rare, 145°F for medium).
- Rest the Roast: Remove the roast from the oven a few degrees before it reaches the desired temperature. Tent it loosely with foil and let it rest for at least 20 minutes before slicing.
- Serve: Discard the onions (or save them for other dishes) and save any drippings for gravy or freeze them for soups or stews.
Recipe Tips
- Let the Roast Rest: After cooking, always let the roast rest for at least 20 minutes. This helps the juices redistribute, making the meat tender and juicy.
- Use a Meat Thermometer: For the perfect roast, use a meat thermometer. Remove the roast when it reaches 135°F for medium-rare or 145°F for medium to avoid overcooking.
- Don’t Overcrowd the Onions: When placing the onions in the pan, make sure they’re not too crowded. The roast should sit comfortably on top of them to prevent burning.
- Room Temperature Meat: Always bring the roast to room temperature before cooking. It cooks more evenly and stays juicy inside.
- Save the Drippings: Don’t throw away the drippings from the pan. They make a great base for gravy or can be frozen for soups and stews later.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers sirloin tip roast in an airtight container or wrap it tightly and keep it in the fridge for 3-4 days.
- Freeze: Wrap the roast well and freeze for up to 3 months. To thaw, place it in the fridge for 12-24 hours before reheating.
- Reheating: leftovers sirloin tip roast in the oven at 325°F for 15-20 minutes, microwaving in 30-second intervals, or heating on the stovetop in a skillet with a little oil for 3-5 minutes per side.
Nutrition Fact
Serving Size: 3 oz (85g)
- Calories: 179
- Total Fat: 9.4g
- Saturated Fat: 4g
- Cholesterol: 71mg
- Sodium: 45mg
- Potassium: 275mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g
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Sirloin Tip Roast
Description
This easy Sirloin Tip Roast is a simple yet flavorful meal perfect for any dinner. With a juicy, tender roast and a crispy onion base, it’s a comforting dish that’s both hearty and nutritious. You can easily customize with your favorite herbs and spices for a deliciously satisfying meal.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 450°F.
- Prepare the Roast: Remove the roast from the refrigerator 45-60 minutes before cooking to bring it to room temperature.
- Season the Roast: Rub the roast with olive oil, garlic powder, black pepper, salt, and dried rosemary.
- Prepare the Onions: Slice the onion into thick rings but do not separate the rings. Place the onion rings in the bottom of a dark roasting pan, making sure the roast will sit on top of them to prevent burning.
- Roast at High Heat: Place the roast on top of the onions and roast in the preheated oven at 450°F for 15 minutes.
- Reduce Heat: After 15 minutes, reduce the oven temperature to 300°F and roast for about 90 more minutes, or until the roast reaches your preferred internal temperature (135°F for medium-rare, 145°F for medium).
- Rest the Roast: Remove the roast from the oven a few degrees before it reaches the desired temperature. Tent it loosely with foil and let it rest for at least 20 minutes before slicing.
- Serve: Discard the onions (or save them for other dishes) and save any drippings for gravy or freeze them for soups or stews.
Notes
- Let the Roast Rest: After cooking, always let the roast rest for at least 20 minutes. This helps the juices redistribute, making the meat tender and juicy.
- Use a Meat Thermometer: For the perfect roast, use a meat thermometer. Remove the roast when it reaches 135°F for medium-rare or 145°F for medium to avoid overcooking.
- Don’t Overcrowd the Onions: When placing the onions in the pan, make sure they’re not too crowded. The roast should sit comfortably on top of them to prevent burning.
- Room Temperature Meat: Always bring the roast to room temperature before cooking. It cooks more evenly and stays juicy inside.
- Save the Drippings: Don’t throw away the drippings from the pan. They make a great base for gravy or can be frozen for soups and stews later.
Sirloin Tip Roast
