The purpose of this article is to show you how to make a delicious and perfect grilled sirloin tip recipe that is thinly sliced and served with au jus! It’s so easy with just the spices that it only takes a few minutes to prepare.
Grilled sirloin is ideally served as an appetizer with mashed potatoes or roasted broccoli and a crunchy salad too. During a week’s work, leftovers make great sandwiches and are perfect in beef barley stew.
This juicy, tender sirloin recipe is an absolute winner. Loved by family and friends as well, I’m sure that from now on this recipe will be the highlight of your dinner table. It’s perfect for everything from lunch meats to fancy dinners.
If you still have questions, don’t hesitate to leave comments.
WHAT IS A SIRLOIN TIP ROAST?
Also called roast beef, or round-end roast, it is the part that is cut from the back of the cow and is often a tougher cut – the bigger the muscle, the stronger the cut. This is not the same as roast sirloin.
Oven roast sirloin should be cooked slowly to soften the meat, as well as to turn this piece of beef into a masterpiece! Meat is expensive, so I always use a thermometer for everything from pork tenderloin to baked pork to roast chicken too!
For me, I have an instant-read thermometer for things like steak and chicken breasts and one that I can leave in the oven for things like roast chicken. Using a thermometer ensures that your dishes are perfectly cooked and that the meat is tender and never dry!
COOKING A BEEF ROAST THE RIGHT WAY
It wasn’t until I started watching culinary shows like Cooking Minced & Perfected that I realized I should at least try a medium-sized steak. So, a little worried, I ordered a medium-cooked steak the next time I was out at a restaurant.
It was delicious.
So juicy and full of flavor, I immediately thought of that chicken I ordered and regretted it.
It wasn’t long before I realized I was cooking the wrong roast beef. I usually cook it in the slow cooker, and yes, it comes out soft and moist but it’s also one-note and still overcooked.
After I consulted with a friend of a chef advisor, I made some adjustments myself and finally managed to cook up the perfect roast.
After I tried the recipe I found that the key was that to consistently cook a perfect roast, you urgently need to invest in a good meat thermometer.
HOW TO COOK A SIRLOIN TIP ROAST?
The high temperature initially causes a crust to form on this roast and seals in the juices (so I don’t bother with browning first). The low temperature of the toaster allows slow cooking to perfection. This roasting is low in fat so it is very important not to overcook it (use a thermometer). It is also necessary to let the meat rest for at least 15 minutes.
Heat the oven to 450°F.
Allow 4 or 5 pounds of roast to sit at room temperature for a good hour.
Rub olive oil and spices on the meat and set aside.
Cut a whole onion (yellow or white) into thick rings and put them in the bottom of a dark skillet. Cast iron skillet or skillet can be used! This will be the basis for the roast sirloin to rest on while roasting and the onions provide flavor!
After roasting, the onions can be discarded (as they tend to turn very dark) or mixed with juices and put into a delicious sauce or gravy. YUM!
2 – 3 lbs beef sirloin tip roast
3 tbsp butter
1 1/2 lbs Yukon gold potatoes
1 lb carrots
1 sweet onion
1/2 cup beef stock
1/2 cup apple juice
1/2 cup tomato juice
2 tbsp Worcestershire sauce
2 tbsp cornstarch
2 tsp onion flakes
2 tsp Herbs de Provence
1 1/2 tsp salt
1 tsp parsley
1 tsp garlic powder
1 tsp black pepper
1. First, slice the butter thinly and place it in the bottom of the slow cooker insert.
2. Then, wash the potatoes and add them on top of the butter in the slow cooker.
3. Peel and cut the carrots. Peel and cut the onion. And layer the carrots and onion on top of the potatoes.
4. After that, place the sirloin tip roast on top of the potatoes, carrots, and onions.
5. In a microwave-safe bowl or glass measuring cup, whisk together the beef stock, apple juice, tomato juice, Worcestershire sauce, and cornstarch. And stir in the rest of the ingredients, onion flakes through pepper.
6. Microwave the beef stock mixture to dissolve the corn starch, for about 90 seconds.
7. Pour the beef stock mixture over the roast and vegetables.
8. Place the lid on and cook on LOW heat for 8 – 10 hours, until the beef roast is fall-apart tender.
Step 1 Try to mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme, in a small bowl. Then add olive oil and leave the mixture for 15 minutes.
Step 2 In step 2, heat the oven to 350 degrees F (175 degrees C). After that cover the baking sheet with aluminum foil.
Step 3 Place the roast on the prepared baking tray, and cover with the seasoning mixture on all sides.
Step 4 For 1 hour, roast in a preheated oven or until an internal temperature of at least 145°F (63°C). And leave it for 15 minutes before slicing.
HOW LONG TO COOK A SIRLOIN TIP ROAST?
Slow and steady will raise the bar for tougher cuts of meat to delicious, tender perfection! Start at 450°F for the first 15 minutes of grilling and then slow roast at 300°F for 50-75 minutes. This can vary based on how cool the roast is, the shape and/or size of the roast , etc.
Roasting should reach an internal temperature of 135°F for medium-rare. Remove the roast from the oven about 5-7 degrees before it’s cooked through as it will continue to cook while resting under the tin foil.
To get this right, I highly suggest a thermometer. Remove and place the tent with aluminum foil and leave for at least 20 minutes before carving.
ABOUT THE ROAST BEEF RECIPE INGREDIENTS
Here’s what you’ll need to cook the best roast beef of your life:
Roast sirloin: I used SirloinTip Roast for this recipe because it’s a cheap cut that’s hard to cook properly. This recipe should also work with any roast beef.
Spices and Seasonings: I use a lot of herbs and spices as a crust on my barbecue, feel free to experiment or just use regular salt and pepper. I usually peel the roast and then sear it and haven’t had any issues with it burning or flipping once, but you can peel your roast after roasting.
Oil: For me, I use extra virgin olive oil but vegetable oil works just as well. Evoo works well with this recipe because because it roasts on a low heat and burns so fast, it adds a nice depth of flavor to the roast. If you find that you have trouble smoking the shell while burning, use vegetable oil instead.
BEST SIDE DISHES TO SERVE WITH SIRLOIN TIP ROAST
For serving, you can serve the roast sirloin tip with anything you normally enjoy! To turn roast sirloin into a complete meal, try one of these great side dishes:
Crock Pot Baked Potatoes
Oven Roasted Vegetables
Brown Sugar Glazed Carrots
Apple Butternut Squash Casserole
WHAT TO SERVE ROAST WITH?
Salad: in Ukraine, we serve almost every meal with cucumber and tomato salad. Or choose one of these 45 beautiful salads.
Potato Side Dish: With traditional creamy mashed potatoes, mashed sweet potatoes will complement the sweetness of caramelized onions, low-carb cauliflower puree, or baked potatoes in a quick bowl.
A vegetarian side dish: It’s super easy to quickly saute green beans with garlic, or toss them with oil and garlic and roast asparagus in the oven. In a quick bowl make roasted cauliflower, steamed veggies, or stewed cabbage super easy with a roast. Either vegetable option paired with beef will dance to your taste buds! You can even prepare steamed vegetables in a quick pot!
Is sirloin tip roast tender or tough?
Roast sirloin is often categorized as the “hardest” cut. This is because of the beef coming from the hindquarter of the cow as the muscles are used more often for movement. This cut of beef is best cooked low and slow to help break down the connective muscle fibers. The result is a tender cut of meat!
What is the difference between a sirloin tip roast and a sirloin roast?
The roast sirloin comes from the back quarter or rump of a cow. And this piece of meat can be tougher because the cow has large muscles for movement located here. Roast sirloin, also known as top sirloin, is located at the top of the sirloin of the cow. And in case you have any doubts when buying meat, ask the butcher.
Is sirloin tip roast like prime rib?
They are different cuts of meat! The prime ribs come from the “rib” section while the roast sirloin comes from the back. The prime rib will be more marbled. Although when you use my method for how to cook sirloin steak, guests will think they have prime rib.
Can I make sirloin tip roast in the pressure cooker?
Yes, you technically can, though I haven’t tested this exact recipe with my Instant Pot. I like to “sear” the roast first on the frying setting with olive oil, then remove and rub with the spice mixture. Next, fry the onions in olive oil. Empty pot with broth or wine. Put the roast back in, add 1-2 cups of water, and pressure cook for 20 minutes per pound, similar to an instant roaster. Finally, wait 10-15 minutes before using the normal version.
Can I use my slow cooker for this recipe?
As for me, I’ve never tested it this way, but you can try it! I like to brown the meat on the stove first, then finish with the rub. Place the onions in the bottom of the slow cooker, place the roasted onions on top of the onions, and then add 1 cup of the beef broth to the pot. Simmer on low heat for 8-10 hours. You may also want to slow pot roast balsamic.
Can I add potatoes, carrots, and mushrooms for a complete Sunday dinner?
Yes, that would be very tasty! Cut the vegetables into larger pieces to accommodate the longer roasting time. Young potatoes can be used against thickly sliced potatoes. And pearl onions can be used instead of sliced onions.
How to Store and Freeze?
Storage: Up to 5 days Refrigerate in an airtight container. Reheat leftovers the next day for a repeat dinner or chop some beef into strips for sandwiches. For dipping! Use au jus.
Read more: Best Chicken Enchiladas Recipe
THE BEST SIRLOIN TIP ROAST
- 3 lbs beef sirloin tip roast
- 3 tbsp butter
- 1/2 lbs yukon gold potatoes
- 1 lb carrots
- 1 sweet onion
- 1/2 cup beef stock
- 1/2 cup apple juice
- 1/2 cup tomato juice
- 2 tbsp Worcestershire sauce
- 2 tbsp corn starch
- 2 tsp onion flakes
- 2 tsp Herbs de Provence
- 1/2 tsp salt
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp black pepper
- Try to mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme, in a small bowl. Then add olive oil and leave the mixture for 15 minutes.
- In the step 2, heat the oven to 350 degrees F (175degrees C). After that, cover the baking sheet with aluminum foil.
- Place the roast on the prepared baking tray, and cover with the seasoning mixture on all sides.
- For 1 hour, roast in a preheated oven or until an internal temperature of at least 145°F (63°C). And leave it for 15 minutes before slicing.