Perfect Sirloin Tip Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
15 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
American
Perfect Sirloin Tip Roast
Description
The Perfect Sirloin Tip Roast is cooked using a two-stage roasting process starting at 450°F to brown the exterior, then lowering to 300°F to finish cooking evenly. The roast is rubbed with olive oil and a blend of garlic powder, black pepper, salt, and dried rosemary for balanced seasoning. Thick onion rings placed in the roasting pan provide a bed that protects the onions from burning and harvests flavorful drippings. Resting the roast after removal allows juices to redistribute, contributing to a tender, juicy result. The roast temperature is monitored for medium-rare at 135°F or medium at 145°F, with removal slightly before doneness for carryover cooking. The onions and pan juices can be discarded or saved for gravy or soups to capture the roast's flavors.
This roast is suitable for a hearty main course and can be paired with typical sides like vegetables or potatoes. The method offers a straightforward approach to cooking a sizeable cut of beef with measured seasoning and temperature control.
Leftover roast can be stored covered in the refrigerator for 3 to 4 days, preserving flavor and texture for subsequent meals.
Ingredients
- 1 sirloin tip roast 4-5 pounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- salt
- 1 teaspoon rosemary dried
- 1 onion
Instructions
- Preheat oven to 450°F.
- Remove roast from the refrigerator at least 45-60 minutes before cooking.
- Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
- Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
- Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
- Remove from oven (a few degrees before it's done), I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
- Discard onions and save any drippings for gravy or freeze to add to soups or stews.
Notes
- Allow the roast to sit out 45-60 minutes before cooking to ensure even roasting.
- Use thick onion rings under the roast to prevent burning and collect drippings flavorfully.
- Rest the roast loosely tented with foil for at least 20 minutes before slicing to retain juices.
- Save the pan drippings for making gravy or freeze to add to soups and stews.
- Store leftovers in a covered container in the refrigerator for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294 | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 52g | 104% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 114mg | 5% |
| Potassium | 929mg | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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