Sirloin Tip Roast (Easy & Juicy)

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 15 mins

  • Servings

    8 servings

  • Calories

    211 kcal

  • Course

    Main Course

  • Cuisine

    American

Sirloin Tip Roast (Easy & Juicy)

Transform a piece of Top Sirloin Steak into a juicy roast with a couple of spices, ground coffee, and a bit of time. This Sirloin Tip Roast is a spectacular holiday treat — you’ll be coming back for seconds!

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Ingredients

Servings
  • 3 lb. top sirloin roast
  • 2 tsp ground black pepper
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tbsp ground coffee
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Instructions

  1. Preheat an oven to 325F. In a small bowl combine seasoning.
  2. Season roast on all sides of Tip Sirloin Roast. Place the roast on a roasting pan with the fat side up.
  3. Bake for about 60 minutes or until internal temperature reaches 135F. (Check in the thickest part). Transfer the Roast to a cutting board, cover with foil and let it rest for 10 minutes. The internal temperature will continue to rise about 10°F to reach 145°F for medium rare and 160°F for medium doneness.
  4. Slice, season with additional salt. Enjoy

Nutrition Information

Show Details
Calories 211kcal (11%) Carbohydrates 1g (0%) Protein 37g (74%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 94mg (31%) Sodium 971mg (40%) Potassium 600mg (17%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 434IU (9%) Vitamin C 0.01mg (0%) Calcium 39mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 211 kcal

% Daily Value*

Calories 211kcal 11%
Carbohydrates 1g 0%
Protein 37g 74%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 971mg 40%
Potassium 600mg 13%
Fiber 0.4g 2%
Sugar 0.1g 0%
Vitamin A 434IU 9%
Vitamin C 0.01mg 0%
Calcium 39mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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