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–+ servings

Catherine's Sirloin Tip Roast

Learn how to cook fall-apart sirloin tip roast with this treasured recipe. Slice it and serve it hot, or try it cold with mustard on mini party rolls.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 pounds beef sirloin tip roast
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 sprig fresh rosemary or ½ teaspoon dried rosemary

Method
 

  1. Preheat your oven to 400°F (200°C) and let your roast come to room temperature for 15 minutes—this ensures even cooking.
  2. Pat the sirloin tip roast dry. Rub it all over with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and rosemary.
  3. Secure the roast: Tie cooking twine around the meat at 1½-inch intervals to maintain its shape during roasting.
  4. Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until golden brown (about 2 minutes per side).
  5. Transfer the pan to the preheated oven and roast for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
  6. Rest the roast: Remove from the oven, tent with foil, and let rest 15 minutes. This locks in the juices for ultra-tender slices.
  7. Slice thinly against the grain and serve hot, or chill and layer on mini party rolls with mustard for delicious cold sandwiches.
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