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How To Cook a Top Sirloin Roast (and Sirloin Tip)

4.97 from 657 votes
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How to cook a perfect top sirloin roast or a sirloin tip roast! Both types of sirloin roasts can be tough to cook properly, so here is a way to cook it so that it’s tender and delicious!

For more great beef roast dinners, why not learn how to make this Herb and Garlic Stuffed Eye of Round Roast Recipe? Or this Classic 3 Ingredient Slow Cooker Pot Roast instead?

Table of Contents
  1. Perfect Top Sirloin and Sirloin Tip Roast
  2. Top Sirloin or Sirloin Tip Roast Ingredients
  3. How To Make a Top Sirloin or Sirloin Tip Roast
  4. What Seasonings To Use For This Recipe?
  5. Tips and Tricks for CookingTop Sirloin and Sirloin Tip Roast
  6. Temperature Guidelines for Roasting Sirloin
  7. PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
  8. How To Cook a Top Sirloin Roast Recipe
sirloin roast in a Dutch oven
How to Cook a Top Sirloin Roast

Perfect Top Sirloin and Sirloin Tip Roast

Sirloin is an infamously tricky piece of meat to cook properly. It has an unfortunate tendency to rcook id not done right and taste like tough, chewy shoe leather.

The trick, however, is to get the temperature right. You want to carefully control the temperature the meat cooks at, both to help control browning and to ensure it doesn’t overcook.

Some deliciously insulating and flavorful seasoned butter and a handy instant-read thermometer should be all you need to make a delicious and hopefully entirely edible top sirloin roast.

ingredients for cooking a sirloin roast

Top Sirloin or Sirloin Tip Roast Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

  • Sirloin roast – sirloin tip or top sirloin both work in this recipe
  • Butter
  • Some of your favorite seasoning
  • Carrots, potatoes, and onions cut into large chunks
butter and herb mixture on top of a sirloin roast

How To Make a Top Sirloin or Sirloin Tip Roast

  • Prepare your sirloin roast by removing it from its packaging at least one hour in advance
  • Combine the butter and seasoning together
  • Cover the top of the roast with the butter mixture
  • Place the vegetables in the bottom of the roasting tray, and roast at 450 Fahrenheit
  • Turn the temperature down to 325 Fahrenheit, and then cook until your sirloin roast hits 10 degrees before you reach your desired temperature
  • Aim for between 120 and 140 Fahrenheit, and once you are 10 degrees before that, remove and let cool for 20 minutes before serving
buttered and herbed sirloin roast on top of vegetables in a Dutch oven ready to cook

What Seasonings To Use For This Recipe?

The seasoned butter is really the key in this recipe. It not only flavors the meat with some tasty butter, but it also helps keep the meat moist and enjoyable.

You need to pick a really good seasoning blend to help flavor it; however, other the meat will end up tasting like nothing but butter.

Despite how good that might sound, some kind of flavorful spice mix is necessary; any of the pre-made mixes at the supermarket work great here, such as garlic and herb or even just plain Italian seasoning.

Feel free to play around with your own preferred blend of seasonings as well – mix some dried garlic and a few different dried herbs, or just take any kind of seasoning that you like and mix it all together!

sirloin roast on a white platter surrounded by vegetables

Tips and Tricks for CookingTop Sirloin and Sirloin Tip Roast

Almost any sirloin roast is basically guaranteed to end up overcooked and tough unless you use some really good temperature control.

First of all, the amount of time your sirloin roast will spend in the oven is going to entirely depend on its weight. You want to cook for about 20 minutes per pound of the meat, but that is also going to depend on the quality of your oven and how well it evenly distributes its heat.

The idea behind setting the oven really hot and then reducing it to 325 is that it lets the outside brown really nicely without burning, and then the remaining lower temperature can help the meat to more gently come up to the proper internal temperature.

The final temperature you want for your roast is going to entirely depend on what kind of meat you want.

For a nice rare top sirloin roast, aim for the final temperature to be around 120 Fahrenheit. For a more tender medium-rare, shoot for about 130 Fahrenheit.

Of course, you want to be pulling it from the oven and resting it a full 10 degrees before your target temperature. Don’t worry about accidentally undercooking the meat when you pull it out early; the carryover heat will continue to cook the roast as it sits, resulting in perfectly cooked beef every time.

fork with potato, carrot and sirloin roast on it

Temperature Guidelines for Roasting Sirloin

Prime Rib Roasting Internal Temperatures

Blue in the middle– 110 degrees – when the middle of the roast still “quivers”

Rare- 120-125 degrees in the middle

Medium-rare– 125- 135 degrees in the middle

Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.

Medium Well-140- 150

Well-done– 155 +

Looking for more delicious Beef recipes? Try these out:

Enjoy!

Love,

Karlynn

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How To Cook a Top Sirloin Roast

How to cook a perfect top sirloin roast or a sirloin tip roast! Both types of sirloin roasts can be tough to cook properly, here is a way to cook it so that it's tender and delicious!
4.97 from 657 votes
Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 hours 5 minutes
Course
Main Course
Cuisine
American
Servings
8
Calories
358
Author
Karlynn Johnston

Ingredients
 

  • 4-6 pounds sirloin roast top sirloin or sirloin tip

Seasoning

  • 1/2 cup butter softened
  • 2 teaspoons dried rosemary
  • 2 teaspoons minced garlic
  • 1 teaspoon flaked sea salt
  • 1/2 teaspoon dried thyme
  • 1.4 teaspoon ground pepper

Vegetables

  • 6-8 cups of carrots/potatoes/onions cut into large chunks you can make more in a large roaster if you are feeding more people

Instructions
 

  • Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
  • Pre-heat your oven to 450.
  • Mix the butter and seasoning together until combined.
  • Cover the top of the roast in the butter mixture.
  • Place the vegetables in the bottom of the roaster.
  • Place the roast in the center of the vegetables.
  • Place in the oven – without the lid! – and cook for 15-20 minutes, until the top of the roast is seared and brown.
  • Turn the oven temperature down to 325 and place the lid on the roaster.
  • Cook to 10 degrees BEFORE your desired temperature – 120-140 – see my chart in the post. Your roast will continue cooking after you pull it out of the oven.
  • Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)

Recipe Notes

  • Nutritional information will vary depending on size of roast – and the info provided doesn’t include any vegetables that you choose to use.
  • You can use the method for top sirloin OR sirloin tip, they both work perfectly.

Nutrition Information

Calories: 358kcal, Protein: 52g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 171mg, Sodium: 214mg, Potassium: 904mg, Vitamin A: 355IU, Calcium: 15mg, Iron: 1.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef How-To Roast beef Sirloin Top sirloin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Sue says

    Followed the recipe as written. The roast was absolutely delicious! Thank you for sharing.

  2. Suzanne says

    So disappointed in this recipe. I followed exactly and ended up with tasty veggies and shoe leather.1 star

  3. Brenda Martell says

    I was a bit leary of this recipe but tried it anyway. It turned out fantastic! This
    is my go to recipe from now on! 5 stars!

    • Mark says

      hey just turn on the broiler to high brown it on both sides very quick then bake it all a broiler is a grill if you think about it it’s just on top of the oven and in the house

  4. Daniela says

    I’ve never in my life have seen so many people complain about the stupidest thing. What is wrong with you guys?! Get a life! I’m going to try the receipt out and I bet it’ll be a amazing. Thanks5 stars

  5. Faye says

    Thank you so much for this delicious recipe. So easy and it turns out every time. My family love it. I really appreciate you sharing your excellent recipe.5 stars

  6. Dan says

    Seems like there’s a bunch of whiny Karens looking for recipes. Just use your brain and it’ll all turn out. Thanks for the recipe!5 stars

  7. Diedi says

    Really confusing and irritating. I agree about all the disgusting ads included on recipe pages. Can’t afford to ruin expensive roasts, and can’t abide careless writing mistakes.

  8. West Coast Mana says

    I came here because I’m considering buying a few sirloin roasts that are crazy affordable in this awful Western Canada grocery costs era Circa 2023 lol.
    The shockingly rude comments is EXACTLY why I’m going for it. If the recipe is in fact a just, I’m positive I could say so nicely …and, I doubt it is a bust, but we’ll see. Thanks very much for even bothering to create this recipe lady -bless your heart.5 stars

    • Allison says

      I’ve used this recipe over and over, not sure why all the negative feedback.
      No pop up or annoying ads that get in the way either.
      Couldn’t find the table but it doesn’t take a genius to check in every so often depending on the size.5 stars

  9. Conchilla Rodriguez says

    The lack of attention to proper spelling and grammar made me wonder if there might be failures with the recipe itself (remember, we’re taught to watch for problematic emails where poor language is used). I didn’t want to risk an expensive piece of sirloin so I moved onto an error-free recipe. Remember, proper use of English in the age of the internet can distinguish between good and bad!

    • Natasha says

      Good God, look at yourself in the mirror for your own endless perfections!

    • Bee says

      You must have so much time on your hands to INSULT innocent people, if i wrote this blog and read your msg…I’d tell you to go fuckin find another recipe..this one is too good for the trash likes of YOU.

  10. Tootie says

    Why is the picture if your roast in a enameled Dutch Oven but the recipe calls for a roasting pan?.👎👎👎👎

  11. Jackie says

    Followed the directions precisely. Used an oven temperature guage. 3 and a 1/2 pound roast was quite overcooked at 350 for 1 hour. Good thing I checked it when my “just in case” timer went off, otherwise it would have been a total loss. The timing is off for this recipe. Quite disappointing.2 stars

  12. Mama says

    So how do you know the internal temperature if you can’t take the lid off??? If I stick the remote thermometer in, the lid won’t seal completely because the wire sticks out… so how did you guys know when it’s at the desired temperature????

    • Mark says

      Mama-A couple options. Easiest is to check the temp at various times with an instant read thermometer if that is all you have. Better option is to purchase a quality (ThermoWorks is what I use) alarm thermometer that runs probes attached via cables to a digital thermometer. I use mine for grilling and baking, and it really makes a difference.5 stars

  13. Shannon says

    The recipe may be fine, but having to look at ads about toenail fungus and seeing pictures of rats in another ad ruined my appetite. I’m going to order take-out instead tonight.1 star

  14. Esther A says

    Hey everyone! Get the Paprika app and it automatically removes all adds when you click “download Recipe” in the app.
    So worth the few dollars.

  15. Jadie says

    I had a little difficulty getting the roast to brown on top and after 25 minutes it was slightly brown and the internal temp was 100. I lowered the oven temp, put the lid on and set the timer for 30 minutes. This was too long. I should have checked at 15 minutes especially since my roast was only 2 lbs 6 oz.
    Too our amazement, the roast was delicious. It was a little tough but I assume it was my fault. The vegetables were perfect. Great recipe, I’ll make this again. I have avoided buying a sirloin tip roast but not any more.5 stars

  16. Jane says

    All of the pop ups and ads make it very difficult to figure the recipes, ingredients and instructions. It impacts your brand.

    • josephine says

      Click on “print” and take a screenshot 😀

  17. Suzie says

    Perfect recipe, followed it and exactly and it couldn’t have rated better. Veggies were also perfectly done, not too soft. Thanks5 stars

  18. Lois says

    I didn’t like the vegetables cooked this way. They were soft & I like them crunchy. Next time I won’t use a lid on the roast and I’ll roast the vegetables separately in oil & beef bouillon.2 stars

  19. TB says

    So many adverts I can’t even scroll enough to see the recipe!! Ridiculous!!

  20. Sherry says

    If you can prepare a roast by letting it set out for an hour, peeling and cutting up potatoes, carrots, onion, then softening butter, measuring out spices, cutting and peeling garlic, stuffing it into cut holes in the roast, mincing more garlic, and arrange everything to go into the oven in 5 minutes, you have my sincerest admiration.5 stars

      • Greg says

        Prep time ridiculous. Pop ups annoying but not causing me to abandon. Can’t find the chart table with cook times anywhere so I’m going to have to believe the one review that said 1 hr 45 minutes with top on. This better taste incredible or I’ll never be back to this site.

    • Mark says

      Love it! My biggest pet peeve with many recipes is the prep time; almost always laughable.

  21. Margaret says

    Delicious Roast, followed directions and it turned out perfect and I loved the vegetables that roasted with the meat they were so good.5 stars

  22. Mushroom Matt says

    This site and the recipes are unusable due to the insane amounts of popups, overlays, and inline ads. It’s absurd. I spent 5 minutes trying to read the recipe on a mobile device and couldn’t get a glimpse. Even as I write this review 2 different popups came over where I was trying to type. This is absurd.

    • Deb says

      What browser are you using? There is one small video pop-up on my phone but isn’t in my way.

    • Jiily says

      Reading on my phone and have seen one ad and it isn’t in my way … sounds like a you problem sir. Also, if you want free, fresh and delicious recipe’s what would you have her do?5 stars

  23. Stephanie says

    How long do you cook in the oven with the lid on?

    • Lisa Blackmore says

      It says cook 15-20 without lid and the remainder (1hr45min) with lid. Remove it when it is 10 degrees below the temp you want (medium/rare or medium). Let it rest in pot with lid for another 20min it will continue to cook.

      • Lois P. says

        I noticed the same thing…with the lid/without the lid. I looked at other top sirloin roast recipes and it says without the lid. I’m going to try it without and see what happens.

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