How to Cook Sirloin Tip Roast

Co-authored by Dorrenda Smith

Last Updated: March 28, 2021 References

Sirloin tip roast is a tough cut of meat that is tastiest when the meat is cooked slowly and traps juiciness inside. If you want sirloin tip roast that is juicy and begging to be eaten, follow the easy methods below to learn how to cook it properly.

Ingredients

Oven Roasted^{[1]
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Makes 8 to 10 servings

2.5 lb (1025 g) sirloin tip roast
1 tsp (5 ml) table salt
5 tsp (25 ml) vegetable oil or olive oil
1 tsp (5 ml) pepper
2 tsp (5 ml) dried oregano
2 tsp (5 ml) dried basil
1.5 tsp (7.5 ml) crushed red pepper flakes
3 garlic cloves, minced

Grilled

Makes 10 to 12 servings

1 Tbsp (15 ml) chili powder
1.5 tsp (7.5 ml) black pepper
1 tsp (5 ml) garlic powder
3 lb (1350 g) beef sirloin tip roast
3/4 cup (185 ml) prepared barbecue sauce

Slow Cooker

Makes 8 to 12 servings

2 to 3 lb (900 to 1350 g) sirloin tip roast
1.5 lb (675 g) small red potatoes, cut into pieces
1 lb (450 g) baby carrots
1 large onion, chopped
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) ground black pepper

Pressure Cooker^{[2]
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Makes 12 servings

5 lb (2250 g) sirloin tip roast, cut into cubes
2 to 4 Tbsp (30 to 60 ml) vegetable oil
1 large onion, diced
2 cups (500 ml) beef broth
1/2 cup (250 ml) flour
1 1/2 cup (750 ml) water
Cooked egg noodles

Method 1

Method 1 of 4:

Oven Roasted

1
Salt the roast overnight. Rub salt evenly over the surface of the roast. Wrap the roast tightly in plastic wrap, then secure it, Place it in a large bowl or on a large plate in the refrigerator overnight.
- Salting the roast ahead of time gives the salt more time to soak into the meat. As a result, the sirloin tip roast will be more flavorful, and the flavor will be evenly dispersed.
- Make sure the roast is thawed, or at least thawed enough for the salt to stick.
2
Let the roast become room temperature. After a day elapses, remove the roast from the refrigerator an hour in advance so that it can become room temperature.
- A room temperature roast cooks fast and evenly.
- It is important, though, that the roast does not sit out longer than an hour or else bacteria can grow.
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3
Unwrap the roast. Peel off the plastic wrap from the roast. If moisture has developed on the surface of the meat, gently pat it dry with clean paper towels.
4
Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius). Make sure that the rack inside the oven is placed in the middle.^{[3]
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- You should also prepare a rimmed baking sheet by placing an oven-safe wire rack in the center. This is where the roast will sit as it cooks, and the additional rack will allow the fat to drip away from the meat instead of gathering around it.
5
Season the roast. Rub the roast with 1/2 Tbsp (7.5 ml) cooking oil and the minced garlic. Afterward, evenly rub the spices onto the meat, as well.
- Combine the spices in a small dish before applying them evenly to the roast.
6
Sear the roast on the stove.^{[4]
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Research source} Heat some oil in a large cast iron pan over medium-high heat. Sear each side of the roast for 3 to 4 minutes or until it is browned on all sides.^{[5]
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- Alternatively, use a Dutch oven for the entire process. Sear the roast inside the Dutch oven on the stove. Then, simply transfer the Dutch oven with the roast directly into the oven.
7
Transfer the roast to the oven. Place the roast on your prepared baking sheet and place it in the oven. Cook for about 1 hour and 20 minutes.^{[6]
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- Use a meat thermometer to check the temperature of the roast. At this stage, it should be 115 degrees Fahrenheit (46 degrees Celsius).
8
Let the roast continue cooking with the oven off.^{[7]
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Research source} Turn the oven off but keep the roast inside. Let it cook slowly at this low temperature for another 30 to 40 minutes.
- Leave the door closed the entire time to prevent letting the heat out.
- For medium-rare, cook the roast to an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius). For medium, cook the roast to an internal temperature of 140 degrees Fahrenheit (60 degrees Celsius).
9
Allow the roast to rest before serving. Remove the cooked roast from the oven. Let it rest at room temperature for 15 minutes.^{[8]
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Research source} When ready, slice it and serve as desired.

Method 2

Method 2 of 4:

Grilled

1
Preheat the grill for indirect grilling. Only light one side of the grill, whether it's a gas or charcoal grill. Lightly oil the grate with cooking spray.
- If using a gas grill, light one side of the grill and close the lid. Let it reach 350 degrees Fahrenheit (180 degrees Celsius).
- If using a charcoal grill, pile the coals to one side of the grill in a large heap. Light the coals, then let the flame die down until white ash forms on the surface of the coals. Close the lid to keep heated.
2
Season the roast. Combine the chili powder, black pepper, and garlic powder. Rub the seasonings evenly over all sides of the roast.
- Blending the spices in a small dish will help you apply the seasoning evenly to the roast.
3
Place the meat on the grill. Transfer the seasoned roast to the unlit portion of the grill. Cover the grill and cook for 1 hour.^{[9]
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- Stick a meat thermometer into the center of the sirloin tip roast to test its internal temperature. At this stage, it should be 140 degrees Fahrenheit (60 degrees Celsius).
- Monitor the temperature of the grill as the meat cooks to make sure it stays relatively consistent.
4
Brush with barbecue sauce and continue grilling. Use a basting brush to evenly apply 1/4 cup (60 ml) of the barbecue sauce over all sides of the roast. Grill for additional 10 minutes.
- At this stage, the meat should be 150 degrees Fahrenheit (65 degrees Celsius) inside.
5
Let stand. Remove the meat from the grill and transfer it to a cutting board. Allow it to stand for 10 minutes.^{[10]
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- Create a tent out of aluminum foil and place it over the roast as it stands.
- When done, it should have the internal temperature of medium doneness, 160 degrees Fahrenheit (70 degrees Celsius).
6
Slice, add remaining sauce, and serve. Cut the roast across the grain, forming thin slices. Place these slices in a large and top with the remaining barbecue sauce. Toss with tongs to coat the meat, and serve.

Method 3

Method 3 of 4:

Slow Cooker

1
Layer the vegetables inside the slow cooker.^{[11]
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Research source} Place the potatoes on the bottom of the slow cooker, followed by the carrots, and topped by the onion.
- Make sure that the potatoes have been cut into bite-size pieces and that the onion has been sliced or chopped. If using baby carrots, they can be left whole. If using larger carrots, cut into bite-size pieces.
- The vegetables are layered according to the length of time required to cook them.
- To limit the amount of mess during the cleanup stage, you can spray the slow cooker with nonstick cooking spray before adding the vegetables or you can use a special slow cooker liner.
2
Add the roast. Lay the roast directly on top of the vegetables. Sprinkle with garlic powder and pepper.
- Note that you do not need to add any liquid to this recipe, even though liquid is recommended for most slow cooker recipes. The meat and vegetables should give off enough liquid to prevent the roast from drying out during the cooking process.
- If, however, you want the meat to be even more moist, you can add 1/2 to 1 cup (125 to 250 ml) of water or beef broth to the contents of the slow cooker, as well.
3
Cook on high for 2 hours. Cover the slow cooker and cook the contents for 2 hours on high heat.
4
Cook on low for 4 to 6 hours. After the first 2 hours, reduce the heat to low and continue cooking for an additional 4 to 6 hours.^{[12]
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- If you will not be home and able to switch the heat, you could simply cook the roast on low for 8 hours, instead.
- When done, the roast should be cooked to well doneness and fork tender.
5
Serve. Remove the roast from the slow cooker and cut into pieces across the grain. Scoop out the vegetables and serve them alongside the meat.

Method 4

Method 4 of 4:

Pressure Cooker

1
Heat oil in the pressure cooker pot.^{[13]
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Research source} Add 1 Tbsp (15 ml) of cooking oil to the pressure cooker pot and select the "browning" setting.
- Give the oil a minute or so to become hot.
2
Brown the meat in small batches. Add the cubed tip sirloin roast to the hot oil in the pressure cooker a little at a time. Cook, stirring frequently, until all sides have browned.
- Do not crowd the meat. It would be better to remove some of the beef from the pot as you add more batches to ensure that all the meat is equally browned. When done, place all the browned meat back into the pressure cooker pot.
3
Add the onion and beef broth. Sprinkle the chopped onions over the meat and pour in the beef broth. Stir quickly to mix the ingredients.
4
Cook at high pressure for 15 minutes of cook time. Cover the lid and lock it into place. Select the "high pressure" setting and cook the meat for 15 minutes.^{[14]
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- Note that the cook time only refers to the amount of time at which the device is sitting at its cooking pressure. It will also take 15 minutes for the machine to pressure up and another 20 minutes for it to release that pressure.
5
Mix the flour and water. In a small bowl, whisk together the flour and water to form a slurry.
- This slurry will be used as a thickener for the drippings in the pressure cooker. Without it, you would be unable to form any gravy.
6
Add this slurry to the cooked meat and boil. Stir the flour slurry into the broth and meat in the pressure cooker pot. Select the "browning" setting and let the liquid reach a boil. Continue cooking at a boil for a couple of minutes, or until the liquid thickens to gravy consistency.
- When thickened, add a little salt and pepper into the gravy according to your own tastes.
7
Serve. Spoon out the sirloin tips and gravy into serving dishes filled with hot cooked egg noodles.

Expert Q&A

Question

How can you prevent a roast from drying out in the oven?

Donna Smallin Kuper
Professional Organizer
Donna Smallin Kuper is a Cleaning and Organization Expert. Donna is the best selling author of more than a dozen of books on clearing clutter and simplifying life, and her work has been published in Better Homes & Gardens, Real Simple, and Woman’s Day. She has been a featured guest on CBS Early Show, Better TV, and HGTV. In 2006, she received the Founders Award from the National Association of Professional Organizers. She is an Institute of Inspection Cleaning and Restoration (IICRC) Certified House Cleaning Technician.

Donna Smallin Kuper

Professional Organizer

Expert Answer

First, you will need to have some kind of liquid source in the pan. You could also keep the pan covered with foil. Also, make sure that the cooking temperature is not too high so that the juices do not cook out of the protein.
Question

If the roast is a little frozen, can I still cook it in a slow cooker?

Community Answer

If the roast is frozen, the best choice it to wait for it to warm up. That should take around 5 hours, or you could quickly do it with the microwave or oven in a low temperature setting. Do not start cooking it when it's frozen, as that will make it taste bland and unappetizing.
Question

How long should I oven roast a 1lb roast?

Community Answer

To roast a 1 lb roast should take around 10-15 minutes if you are planning to pan-sear it afterwards, and around double that time if you don't want to sear it. Every ten minutes poke the steak with your finger to make sure its not over-cooked. At medium temperature the steak should feel like the area under your thumb.