A sirloin tip roast is the perfect centerpiece for your next celebration—tender, flavorful, and surprisingly versatile. Whether you’re hosting a holiday feast, a weekend dinner party, or just craving something special, these 20 juicy recipes will inspire you to create memorable meals with ease. From classic herb-crusted roasts to bold, global flavors, there’s a show-stopping dish here for every occasion. Let’s dive in and find your new favorite!
Garlic Herb Crusted Sirloin Tip Roast
Now, if you’re looking for a showstopping main that’s surprisingly simple to pull off, this garlic herb crusted sirloin tip roast is your answer. It delivers restaurant-quality flavor with minimal fuss, making it perfect for both weeknight dinners and special occasions. You’ll love how the savory crust locks in all those delicious juices.
Ingredients
– 3 lb sirloin tip roast
– 3 tbsp olive oil
– 6 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the sirloin tip roast completely dry with paper towels—this helps the crust adhere better.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper.
4. Rub the herb mixture evenly over the entire surface of the roast, covering all sides.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat or bone.
7. Roast for 45-60 minutes until the internal temperature reaches 135°F for medium-rare.
8. Let the roast rest on a cutting board for 15 minutes before slicing—this allows the juices to redistribute throughout the meat.
9. Slice against the grain into 1/4-inch thick pieces for maximum tenderness.
Keep those slices thin and watch how the rosy pink center contrasts beautifully with the savory, golden-brown crust. The garlic and fresh herbs create an aromatic crust that pairs wonderfully with the beef’s natural richness. Try serving it over creamy polenta or with roasted root vegetables to soak up all those incredible pan juices.
Slow Cooker Sirloin Tip Roast with Red Wine Sauce
Just imagine coming home to the incredible aroma of tender beef simmering in rich red wine sauce—this slow cooker sirloin tip roast makes it happen with minimal effort. You’ll love how the flavors develop all day while you go about your business. It’s the perfect cozy meal for busy weeknights or relaxed weekends.
Ingredients
– 3 pounds sirloin tip roast
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, sliced
– 4 cloves garlic, minced
– 1 cup dry red wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the sirloin tip roast completely dry with paper towels on all sides.
2. Season all sides of the roast evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast for 3-4 minutes per side until deeply browned, turning with tongs to brown all surfaces.
5. Transfer the seared roast to your slow cooker insert.
6. Add 1 large sliced yellow onion and 4 minced garlic cloves to the same skillet.
7. Sauté for 3 minutes until fragrant and slightly softened, scraping up browned bits from the bottom.
8. Pour in 1 cup dry red wine and bring to a simmer for 1 minute to deglaze the pan.
9. Stir in 1 cup beef broth, 2 tablespoons tomato paste, and 1 teaspoon dried thyme until well combined.
10. Pour the entire wine and broth mixture over the roast in the slow cooker.
11. Cover and cook on LOW for 8 hours or HIGH for 5 hours until the meat is fork-tender.
12. Carefully transfer the cooked roast to a cutting board and tent with foil to rest.
13. Skim excess fat from the surface of the cooking liquid in the slow cooker.
14. Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl until smooth.
15. Stir the cornstarch mixture into the hot cooking liquid until fully incorporated.
16. Cover and cook on HIGH for 15-20 minutes until the sauce thickens to a gravy-like consistency.
Great news—this roast turns out incredibly tender, practically falling apart when you slice it. The red wine sauce adds a rich, deep flavor that complements the beef beautifully. Try serving it over creamy mashed potatoes or with crusty bread to soak up every bit of that delicious sauce.
Rosemary and Garlic Sirloin Tip Roast
You know those cozy Sunday dinners that just hit different? This rosemary and garlic sirloin tip roast is exactly that kind of comforting meal—simple enough for weeknights but impressive enough for company.
Ingredients
– 3 lb sirloin tip roast
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup beef broth
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the sirloin tip roast completely dry with paper towels—this helps create a better crust.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper.
4. Rub the seasoning mixture evenly over all surfaces of the roast.
5. Place the seasoned roast in a roasting pan fat-side up.
6. Roast for 45 minutes at 375°F.
7. Insert a meat thermometer into the thickest part of the meat, avoiding any fat pockets.
8. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 15-20 more minutes.
9. Transfer the roast to a cutting board and let it rest for 15 minutes—don’t skip this step as it allows juices to redistribute.
10. While the roast rests, pour beef broth into the roasting pan and scrape up all the browned bits from the bottom.
11. Simmer the pan juices for 3-4 minutes until slightly reduced.
12. Slice the roast against the grain into 1/2-inch thick pieces.
Seriously tender with a beautiful herb crust, this roast delivers garlicky, aromatic flavors in every bite. Slice it thin for sandwiches the next day, or serve thick slices alongside roasted potatoes to soak up those delicious pan juices.
Balsamic Glazed Sirloin Tip Roast
Keeping things simple in the kitchen doesn’t mean sacrificing flavor. You’ll love how this balsamic glazed sirloin tip roast transforms basic ingredients into something truly special. It’s the kind of meal that feels fancy but comes together with minimal effort.
Ingredients
– 3 lb sirloin tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 2 tbsp brown sugar
– 1 tbsp soy sauce
– 1 tsp Dijon mustard
– 1/2 cup beef broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb sirloin tip roast completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Season the roast with 1 tsp kosher salt and 1/2 tsp black pepper, making sure to coat all sides.
5. Place the roast in a roasting pan fitted with a rack.
6. Roast in the preheated 375°F oven for 45 minutes.
7. While the roast cooks, combine 1/2 cup balsamic vinegar, 2 tbsp brown sugar, 1 tbsp soy sauce, and 1 tsp Dijon mustard in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
9. Reduce heat to low and simmer for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
10. Remove the roast from the oven after 45 minutes and brush half of the balsamic glaze evenly over the surface.
11. Return the glazed roast to the oven and continue roasting for another 20-25 minutes.
12. Check the internal temperature with a meat thermometer inserted into the thickest part of the roast.
13. Remove the roast when the thermometer reads 135°F for medium-rare or 145°F for medium.
14. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing.
15. While the roast rests, pour 1/2 cup beef broth into the roasting pan to deglaze it, scraping up any browned bits.
16. Stir the pan juices into the remaining balsamic glaze to create a sauce.
Unbelievably tender slices of beef get their rich character from that sweet-tangy balsamic crust. The glaze caramelizes into a sticky, slightly crisp exterior that contrasts beautifully with the juicy pink interior. Try serving thin slices over creamy polenta or alongside roasted root vegetables to soak up every bit of that incredible pan sauce.
Smoked Sirloin Tip Roast with Coffee Rub
Wondering how to make your next roast truly unforgettable? This smoked sirloin tip roast with a coffee rub delivers incredible flavor with minimal fuss. You’ll love how the rich coffee crust pairs with the tender, smoky meat.
Ingredients
– 1 (3-4 lb) sirloin tip roast
– 2 tbsp finely ground coffee
– 1 tbsp kosher salt
– 1 tbsp brown sugar
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 2 tbsp olive oil
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips.
2. Pat the sirloin tip roast completely dry with paper towels.
3. Combine 2 tbsp ground coffee, 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper in a small bowl.
4. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
5. Press the coffee rub mixture firmly onto all sides of the oiled roast.
6. Place the seasoned roast directly on the smoker grate, fat side up.
7. Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone.
8. Smoke the roast for approximately 3-4 hours, maintaining 225°F throughout cooking.
9. Check the internal temperature after 3 hours – the roast is ready when it reaches 135°F for medium-rare.
10. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing against the grain.
Every slice reveals a beautiful smoke ring and perfectly pink interior that melts in your mouth. The coffee rub creates a savory, slightly sweet crust that complements the beef’s natural richness. Try serving thin slices on crusty bread with horseradish cream for an incredible sandwich.
Asian-Inspired Soy Ginger Sirloin Tip Roast
Ready to make your weeknight dinners way more exciting? This Asian-inspired roast brings together savory soy sauce and zesty ginger for a flavor-packed meal that’s surprisingly simple. You’ll love how the marinade tenderizes the beef while adding tons of umami depth.
Ingredients
– 2 pounds sirloin tip roast
– 1/2 cup soy sauce
– 3 tablespoons olive oil
– 2 tablespoons grated fresh ginger
– 3 cloves garlic, minced
– 1/4 cup brown sugar
– 1 tablespoon rice vinegar
– 1/2 teaspoon black pepper
Instructions
1. Combine soy sauce, olive oil, grated ginger, minced garlic, brown sugar, rice vinegar, and black pepper in a medium bowl.
2. Place the sirloin tip roast in a large resealable plastic bag and pour the marinade over it.
3. Seal the bag tightly, removing as much air as possible to ensure the marinade coats the meat evenly.
4. Refrigerate the marinating roast for at least 4 hours or overnight for maximum flavor penetration.
5. Preheat your oven to 375°F while removing the roast from the refrigerator to take the chill off.
6. Place the marinated roast in a roasting pan, reserving the remaining marinade for basting.
7. Roast in the preheated oven for 45 minutes, then baste the meat with the reserved marinade using a pastry brush.
8. Insert a meat thermometer into the thickest part of the roast and continue cooking until it reaches 135°F for medium-rare, about 15-20 more minutes.
9. Transfer the roast to a cutting board and let it rest for exactly 10 minutes before slicing against the grain.
10. While the meat rests, pour the pan juices into a small saucepan and simmer for 3 minutes to create a simple sauce.
Let the thinly sliced roast shine with its tender, juicy texture and bold soy-ginger glaze. The caramelized edges contrast beautifully with the pink center, making it perfect for rice bowls or tucked into warm tortillas with quick-pickled veggies.
Red Wine Braised Sirloin Tip Roast
Wondering how to turn an affordable cut of beef into something truly special? This red wine braised sirloin tip roast transforms tough meat into fork-tender perfection with minimal effort. You’ll love how the rich wine sauce and aromatic vegetables create a cozy, impressive meal that’s perfect for Sunday dinners or holiday gatherings.
Ingredients
– 3 pounds sirloin tip roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, chopped
– 3 carrots, chopped
– 3 celery stalks, chopped
– 4 garlic cloves, minced
– 2 cups dry red wine
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 sprigs fresh rosemary
– 2 bay leaves
Instructions
1. Preheat your oven to 325°F.
2. Pat the sirloin tip roast completely dry with paper towels.
3. Season all sides of the roast evenly with kosher salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until deeply browned.
6. Transfer the seared roast to a plate, keeping the drippings in the pot.
7. Add chopped onion, carrots, and celery to the hot drippings.
8. Sauté the vegetables for 6-8 minutes until softened and lightly browned.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add tomato paste and cook for 2 minutes, stirring constantly.
11. Pour in red wine, scraping up all the browned bits from the bottom.
12. Simmer the wine for 5 minutes until reduced by half.
13. Add beef broth, rosemary sprigs, and bay leaves to the pot.
14. Return the seared roast to the pot, nestling it into the liquid.
15. Bring the liquid to a gentle simmer.
16. Cover the Dutch oven tightly with its lid.
17. Transfer the covered pot to the preheated oven.
18. Braise for 3 hours until the meat is fork-tender.
19. Remove the pot from the oven and transfer the roast to a cutting board.
20. Let the roast rest for 15 minutes before slicing against the grain.
21. Skim excess fat from the surface of the braising liquid.
22. Remove and discard the rosemary stems and bay leaves.
23. Serve the sliced roast with the vegetables and reduced sauce.
Looking at that beautifully sliced roast, you’ll notice how the deep red wine sauce has penetrated every fiber of the meat. The texture becomes incredibly tender—almost like butter—while maintaining its structure enough to slice cleanly. Try serving it over creamy polenta or mashed potatoes to soak up every drop of that rich, savory sauce, or shred the leftovers for incredible sandwiches the next day.
Mustard and Brown Sugar Glazed Sirloin Tip Roast
Brace yourself for a roast that’ll make your kitchen smell like a steakhouse. You’re about to whip up a sirloin tip roast with a sweet and tangy glaze that caramelizes into pure magic. It’s simpler than it looks, and the payoff is huge.
Ingredients
– 3 lb sirloin tip roast
– 1/4 cup Dijon mustard
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F.
2. Pat the sirloin tip roast dry with paper towels.
3. Rub the roast all over with olive oil.
4. Season the roast evenly with salt, black pepper, garlic powder, and smoked paprika.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast the meat in the preheated oven for 45 minutes.
7. While the roast cooks, whisk together Dijon mustard and brown sugar in a small bowl until smooth.
8. Remove the roast from the oven after 45 minutes.
9. Brush the entire surface of the roast with the mustard and brown sugar glaze.
10. Insert a meat thermometer into the thickest part of the roast, avoiding the rack or pan.
11. Return the glazed roast to the oven.
12. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 20–30 more minutes.
13. Transfer the roast to a cutting board and let it rest for 15 minutes.
14. Slice the roast against the grain into 1/2-inch thick pieces.
15. Serve the sliced roast warm, drizzled with any pan juices.
Very tender and juicy inside, this roast boasts a caramelized crust with a balanced kick from the mustard. Velvety slices pair beautifully with creamy mashed potatoes or crisp roasted veggies for a cozy, impressive meal.
Spicy Chipotle Sirloin Tip Roast
A perfectly spiced roast doesn’t have to be complicated—this chipotle version brings just the right kick to your weeknight dinner. You’ll love how the smoky heat balances with the tender beef. Let’s get that oven preheated and make some magic happen.
Ingredients
– 3 lb sirloin tip roast
– 2 tbsp olive oil
– 2 tbsp chipotle powder
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup beef broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb sirloin tip roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub 2 tbsp olive oil evenly over all sides of the roast.
4. In a small bowl, mix 2 tbsp chipotle powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
5. Sprinkle the seasoning mixture over the entire surface of the roast, pressing gently to adhere.
6. Place the seasoned roast in a roasting pan, fat side up.
7. Pour 1/2 cup beef broth into the bottom of the pan—this adds moisture and creates a flavorful jus.
8. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding fat or bone.
9. Roast at 375°F until the internal temperature reaches 135°F for medium-rare, about 20 minutes per pound.
10. Transfer the roast to a cutting board and let it rest for 15 minutes—this allows the juices to redistribute throughout the meat.
11. Slice the roast against the grain into 1/4-inch thick pieces for maximum tenderness.
12. Serve the sliced roast with the pan juices drizzled over the top. You’ll get beautifully tender slices with a smoky kick that mellows into warmth. Try serving it over creamy polenta or stuffing it into warm tortillas with fresh cilantro.
Classic Oven-Roasted Sirloin Tip with Potatoes
Nothing beats coming home to the incredible aroma of a perfectly roasted dinner filling your kitchen. This sirloin tip roast with potatoes is one of those foolproof meals that feels fancy but is actually super simple to pull together. You’ll love how the meat turns out juicy and tender while the potatoes soak up all those delicious pan juices.
Ingredients
– 3 lb sirloin tip roast
– 2 lb Yukon Gold potatoes
– 3 tbsp olive oil
– 4 cloves garlic
– 1 tbsp fresh rosemary
– 1 tsp kosher salt
– ½ tsp black pepper
Instructions
1. Preheat your oven to 375°F and position one rack in the lower third of the oven.
2. Cut the potatoes into 1-inch cubes and place them in a large mixing bowl.
3. Mince the garlic cloves and chop the fresh rosemary leaves.
4. Pat the sirloin tip roast completely dry with paper towels—this helps create a beautiful crust.
5. Drizzle 2 tablespoons of olive oil over the potatoes and toss to coat evenly.
6. Rub the remaining 1 tablespoon of olive oil all over the surface of the roast.
7. Season the roast generously with kosher salt and black pepper, pressing the seasoning into the meat.
8. Arrange the potatoes in a single layer in a 9×13 inch roasting pan.
9. Place the seasoned roast directly on top of the potatoes in the center of the pan.
10. Sprinkle the minced garlic and chopped rosemary evenly over both the meat and potatoes.
11. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat pockets.
12. Roast for 60-75 minutes until the thermometer reads 135°F for medium-rare—the temperature will continue rising as it rests.
13. Remove the pan from the oven and transfer the roast to a cutting board.
14. Let the meat rest for exactly 15 minutes before slicing—this keeps all the juices inside.
15. While the meat rests, give the potatoes a quick stir and return them to the oven for 10 more minutes to crisp up.
16. Slice the roast against the grain into ½-inch thick pieces.
17. Serve the sliced roast alongside the crispy roasted potatoes.
That beautiful pink center against the golden-brown crust makes every slice look restaurant-worthy. The potatoes become wonderfully crispy on the outside while staying fluffy inside, having absorbed all the savory meat drippings. For an extra special touch, drizzle any remaining pan juices over the sliced meat right before serving.
Garlic Butter Sirloin Tip Roast with Mushrooms
Ever find yourself craving something hearty and impressive but without the fuss? This garlic butter sirloin tip roast with mushrooms delivers restaurant-worthy flavor right in your own kitchen. You’ll love how the savory mushrooms soak up all those delicious pan juices.
Ingredients
- 3 pounds sirloin tip roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1/2 cup beef broth
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your oven to 375°F.
- Pat the sirloin tip roast completely dry with paper towels—this helps achieve a better sear.
- Rub the roast all over with olive oil.
- Sprinkle kosher salt and black pepper evenly over the entire surface of the roast.
- Heat a large oven-safe skillet over medium-high heat for 2 minutes.
- Sear the roast for 3-4 minutes per side until a deep brown crust forms.
- Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
- Remove the skillet from the oven and transfer the roast to a cutting board to rest for 15 minutes—this allows the juices to redistribute.
- While the roast rests, return the skillet to medium heat on the stovetop.
- Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant.
- Add sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
- Pour in beef broth, scraping up any browned bits from the bottom of the pan—these add incredible flavor.
- Stir in fresh thyme leaves and simmer for 2-3 minutes until the sauce slightly thickens.
- Slice the rested roast against the grain into 1/2-inch thick pieces.
- Arrange the sliced roast on a platter and spoon the mushroom sauce over the top.
Unbelievably tender slices of beef practically melt in your mouth, while the garlic butter mushrooms add an earthy richness that complements every bite. Serve this over creamy mashed potatoes to soak up every last drop of that incredible pan sauce, or slice it thin for amazing steak sandwiches the next day.
Mediterranean-Style Sirloin Tip Roast with Olives
Zesty Mediterranean flavors transform this humble cut into something truly special. You’ll love how the briny olives and aromatic herbs complement the tender sirloin tip roast. It’s the kind of meal that feels fancy but comes together with minimal effort.
Ingredients
– 3 lb sirloin tip roast
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup pitted Kalamata olives
– 1 cup pitted green olives
– 1 tbsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 325°F.
2. Pat the sirloin tip roast completely dry with paper towels.
3. Rub the roast evenly with olive oil on all surfaces.
4. Combine minced garlic, dried oregano, salt, and black pepper in a small bowl.
5. Press the seasoning mixture firmly onto all sides of the roast.
6. Place the seasoned roast in a large oven-safe skillet or roasting pan.
7. Roast uncovered at 325°F for 45 minutes.
8. Remove the pan from the oven and scatter Kalamata olives and green olives around the roast.
9. Pour white wine and chicken broth into the pan, avoiding pouring directly over the roast.
10. Return the pan to the oven and continue roasting for 30-45 minutes until the internal temperature reaches 135°F for medium-rare.
11. Transfer the roast to a cutting board and let it rest for 15 minutes.
12. While the roast rests, place the skillet with pan juices and olives over medium heat on the stovetop.
13. Stir in lemon juice and simmer for 3-5 minutes until the sauce slightly thickens.
14. Stir in chopped fresh parsley.
15. Slice the rested roast against the grain into 1/2-inch thick slices.
16. Arrange the sliced roast on a serving platter and spoon the olive sauce over the top.
Velvety slices of roast practically melt in your mouth, with the briny olives adding pops of salty brightness. The pan sauce brings everything together with its tangy, herbaceous notes. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.
Honey Mustard Sirloin Tip Roast
Now, if you’re looking for a roast that’s both impressive and surprisingly simple, this honey mustard sirloin tip roast is your answer. It delivers a beautiful crust with a juicy, tender interior that’s perfect for Sunday dinner or a special occasion. You’ll love how the sweet and tangy glaze caramelizes into something truly magical.
Ingredients
– 1 (3 lb) sirloin tip roast
– 3 tbsp olive oil
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 2 tsp minced garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F.
2. Pat the sirloin tip roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub the roast all over with olive oil.
4. Season the roast evenly with salt, black pepper, and smoked paprika.
5. In a small bowl, whisk together Dijon mustard, honey, and minced garlic until smooth.
6. Brush the entire surface of the roast with the honey mustard mixture.
7. Place the roast fat-side up in a roasting pan fitted with a rack.
8. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding fat or bone.
9. Roast for 45–60 minutes, or until the internal temperature reaches 135°F for medium-rare.
10. Let the roast rest on a cutting board for 15 minutes before slicing—this allows the juices to redistribute for maximum tenderness.
11. Slice the roast against the grain into 1/2-inch thick pieces.
Dive into slices that are incredibly juicy with a caramelized, slightly sweet crust from the honey mustard. The tangy Dijon cuts through the richness of the beef beautifully. Try serving it over creamy mashed potatoes or shredding the leftovers for killer steak sandwiches the next day.
Herb-Marinated Sirloin Tip Roast with Root Vegetables
Dinner just got a whole lot cozier with this incredible roast. You’ll love how the herb marinade infuses every bite with flavor while the vegetables roast to perfection alongside it. This is one of those meals that makes your whole house smell amazing.
Ingredients
- 3 lb sirloin tip roast
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 2-inch pieces
- 1 large yellow onion, cut into wedges
Instructions
- In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 4 cloves minced garlic, 1 tbsp chopped rosemary, 1 tsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper.
- Place the 3 lb sirloin tip roast in a large resealable plastic bag and pour the marinade over it.
- Seal the bag tightly, removing as much air as possible, and massage the marinade into the meat.
- Refrigerate the marinating roast for at least 4 hours or overnight for maximum flavor penetration.
- Preheat your oven to 375°F and position a rack in the center.
- Remove the roast from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
- Arrange 1 lb carrots, 1 lb parsnips, and 1 large yellow onion in a single layer in a large roasting pan.
- Place the marinated roast on top of the vegetables, fat side up.
- Pour any remaining marinade from the bag over the roast and vegetables.
- Roast in the preheated 375°F oven for 60-75 minutes until the internal temperature reaches 135°F for medium-rare.
- Use an instant-read thermometer inserted into the thickest part of the roast to check for doneness, being careful not to touch bone or fat.
- Transfer the roast to a cutting board and let it rest for 15 minutes before slicing against the grain for maximum tenderness.
- While the roast rests, return the vegetables to the oven for 10 more minutes to achieve crispy edges.
Unbelievably tender slices of beef practically melt in your mouth, while the roasted vegetables develop sweet, caramelized edges that contrast beautifully with the savory herb crust. Try serving thin slices over creamy polenta or shred the leftovers for incredible steak sandwiches the next day.
Peppercorn Crusted Sirloin Tip Roast
Maybe you’re looking for that perfect centerpiece roast that feels fancy but is actually straightforward to pull off. This peppercorn crusted sirloin tip roast delivers incredible flavor with a beautiful, crackly exterior and juicy interior—it’s the kind of meal that makes any dinner feel special.
Ingredients
- 1 (3-pound) sirloin tip roast
- 2 tablespoons olive oil
- 3 tablespoons whole black peppercorns
- 2 teaspoons kosher salt
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup beef broth
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 375°F.
- Pat the sirloin tip roast completely dry with paper towels.
- Crush the whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
- Rub the entire surface of the roast with the 2 tablespoons of olive oil.
- Combine the crushed peppercorns, kosher salt, minced garlic, and chopped rosemary in a small bowl.
- Press the seasoning mixture evenly over all sides of the roast, creating a thick crust.
- Place the seasoned roast on a rack in a roasting pan, fat side up.
- Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat or bone.
- Roast at 375°F until the internal temperature reaches 125°F for medium-rare, about 20 minutes per pound.
- Transfer the roast to a cutting board and tent loosely with foil, letting it rest for 15 minutes.
- While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits.
- Bring the broth to a simmer over medium heat on the stovetop and cook until reduced by half, about 5 minutes.
- Remove the pan from heat and whisk in the unsalted butter until the sauce is glossy and slightly thickened.
After resting, the roast will be perfectly pink inside with a crisp, aromatic pepper crust that crackles with each slice. That peppery crust pairs wonderfully with the rich, garlic-infused au jus—try serving thin slices over creamy polenta or alongside roasted root vegetables to soak up every bit of flavor.
BBQ Sirloin Tip Roast with Bourbon Glaze
Wondering what to make for your next special dinner? You’ve got to try this BBQ sirloin tip roast with bourbon glaze. It’s surprisingly simple but tastes like something from a fancy steakhouse.
Ingredients
– 3 lb sirloin tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1/2 cup ketchup
– 1/4 cup bourbon
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions
1. Preheat your oven to 375°F.
2. Pat the sirloin tip roast completely dry with paper towels.
3. Rub the olive oil evenly over all sides of the roast.
4. Combine the kosher salt, black pepper, and garlic powder in a small bowl.
5. Sprinkle the seasoning mixture evenly over the entire surface of the roast.
6. Place the roast on a rack in a roasting pan with the fat side facing up.
7. Roast in the preheated oven for 45 minutes.
8. While the roast cooks, combine the ketchup, bourbon, brown sugar, Worcestershire sauce, apple cider vinegar, and Dijon mustard in a small saucepan.
9. Bring the glaze mixture to a simmer over medium heat, stirring frequently.
10. Reduce heat to low and cook the glaze for 8 minutes until slightly thickened.
11. Remove the roast from the oven after 45 minutes and brush half of the bourbon glaze evenly over the surface.
12. Return the glazed roast to the oven and continue roasting for another 20-25 minutes.
13. Check the internal temperature with a meat thermometer – it should read 135°F for medium-rare.
14. Remove the roast from the oven and let it rest on a cutting board for 15 minutes before slicing.
15. Brush the remaining bourbon glaze over the sliced roast just before serving.
Really, the bourbon glaze caramelizes into this incredible sweet-and-smoky crust that contrasts perfectly with the juicy, tender meat inside. The roast slices beautifully against the grain, making it ideal for serving over creamy mashed potatoes or stuffing into crusty rolls for incredible sandwiches.
Lemon Garlic Sirloin Tip Roast
Mmm, picture this: you’ve got a beautiful sirloin tip roast that’s about to become the star of your dinner table. With just a few simple ingredients, you can create a juicy, flavorful roast that’s perfect for Sunday dinner or any special occasion.
Ingredients
– 3 lb sirloin tip roast
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried rosemary
Instructions
1. Preheat your oven to 375°F and position a rack in the middle of the oven.
2. Pat the sirloin tip roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the olive oil, minced garlic, lemon juice, salt, black pepper, and dried rosemary.
4. Rub the seasoning mixture evenly over all sides of the roast, making sure to coat it thoroughly.
5. Place the seasoned roast in a roasting pan fitted with a rack to allow heat to circulate evenly.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat pockets.
7. Roast for 45-60 minutes until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven and let it rest on a cutting board for 15 minutes before slicing.
9. Slice the roast against the grain into 1/4-inch thick pieces for maximum tenderness.
Perfectly cooked sirloin tip roast should be beautifully pink in the center with a flavorful crust. The lemon and garlic create a bright, aromatic flavor that pairs wonderfully with roasted vegetables or mashed potatoes. For a creative twist, slice it thin and serve over a bed of arugula with shaved Parmesan for a delicious steak salad.
Maple Dijon Sirloin Tip Roast
Wondering what to make for that special dinner that feels fancy but won’t keep you in the kitchen all day? This maple Dijon sirloin tip roast is your answer. It’s savory, a little sweet, and so simple you’ll be amazed.
Ingredients
- 1 (3-pound) sirloin tip roast
- 1/4 cup pure maple syrup
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup beef broth
Instructions
- Preheat your oven to 375°F.
- Pat the 3-pound sirloin tip roast completely dry with paper towels. This helps the seasoning stick and promotes a better sear.
- In a small bowl, whisk together the 1/4 cup maple syrup, 3 tbsp Dijon mustard, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme until a smooth paste forms.
- Rub this maple Dijon mixture evenly over the entire surface of the roast.
- Place the seasoned roast in a roasting pan, fat-side up.
- Pour the 1/2 cup beef broth into the bottom of the pan, around the roast, not over it.
- Roast in the preheated 375°F oven for 25-30 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. For the most accurate temperature, always insert the thermometer away from any bone or large pockets of fat.
- Remove the roast from the oven and transfer it to a cutting board.
- Tent the roast loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat, making it more tender.
- While the roast rests, you can skim any excess fat from the pan juices and serve them as a simple au jus.
- Slice the roast against the grain into 1/2-inch thick slices for serving.
Carving into this roast reveals a beautiful pink center that’s incredibly juicy and tender. The sweet maple and tangy Dijon create a sticky, caramelized crust that’s packed with flavor. For a fantastic next-day meal, thinly slice the leftovers and pile them high on a crusty roll with some provolone cheese and arugula.
Tuscan-Style Sirloin Tip Roast with Herbs
A perfectly seasoned roast doesn’t have to be complicated or reserved for special occasions. You’ll love how this Tuscan-style sirloin tip roast brings big flavor with simple ingredients, making your weeknight dinner feel extra special without the fuss. Let’s get that beautiful herb crust going and fill your kitchen with amazing aromas.
Ingredients
– 3 lb sirloin tip roast
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup beef broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb sirloin tip roast completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Combine 4 cloves minced garlic, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl.
5. Press the herb mixture firmly onto all sides of the roast to create an even coating.
6. Place the seasoned roast in a roasting pan, fat side up.
7. Roast at 375°F for 60-75 minutes until the internal temperature reaches 135°F for medium-rare.
8. Remove the roast from the oven and transfer it to a cutting board.
9. Let the roast rest for 15 minutes to allow juices to redistribute.
10. While the roast rests, pour 1/2 cup beef broth into the roasting pan to deglaze it.
11. Scrape up all the browned bits from the bottom of the pan with a wooden spoon.
12. Slice the roast against the grain into 1/2-inch thick pieces.
13. Serve the sliced roast with the pan juices drizzled over the top.
Don’t be surprised when the garlic and herb crust gives way to incredibly juicy, tender meat that practically melts in your mouth. The rosemary and thyme create this wonderful earthy flavor that pairs beautifully with the rich beefiness. Try serving thin slices over creamy polenta or alongside roasted vegetables to soak up every bit of those delicious pan juices.
Caramelized Onion and Thyme Sirloin Tip Roast
Sometimes you just need a cozy, impressive dinner that feels fancy but is actually pretty simple to pull off. This caramelized onion and thyme sirloin tip roast is exactly that—tender beef with sweet, savory onions and earthy herbs that fill your kitchen with the best aroma. You’re going to love how the flavors melt together into something seriously comforting.
Ingredients
- 1 (3 lb) sirloin tip roast
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
Instructions
- Preheat your oven to 375°F.
- Pat the sirloin tip roast completely dry with paper towels—this helps it brown nicely instead of steaming.
- Rub the roast all over with 1 tablespoon of olive oil.
- Sprinkle the kosher salt and black pepper evenly over the entire surface of the roast.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, for 15 minutes until they begin to soften.
- Continue cooking the onions for another 10 minutes, stirring frequently, until they turn deep golden brown and caramelized.
- Add the minced garlic and fresh thyme leaves to the skillet and cook for 1 minute until fragrant.
- Push the onion mixture to the sides of the skillet and place the seasoned roast in the center.
- Sear the roast for 3 minutes per side until a brown crust forms on all surfaces.
- Pour the beef broth into the skillet around (not over) the roast.
- Transfer the entire skillet to the preheated oven and roast for 45 minutes for medium-rare.
- Check the internal temperature with a meat thermometer—it should read 135°F for medium-rare or 145°F for medium.
- Remove the skillet from the oven and transfer the roast to a cutting board.
- Let the roast rest for 10 minutes before slicing against the grain for maximum tenderness.
- Serve the sliced roast topped with the caramelized onion mixture from the skillet.
A perfectly cooked sirloin tip roast becomes incredibly tender and juicy when sliced thin against the grain. The caramelized onions add a sweet depth that balances the savory beef and earthy thyme beautifully. Try serving it over creamy mashed potatoes or with crusty bread to soak up every bit of the delicious pan juices.
Summary
Unforgettable meals await with these 20 sirloin tip roast recipes perfect for your next celebration. Whether you prefer classic herb-crusted or adventurous global flavors, there’s something here to make your special occasion truly memorable. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest!
