How To Cook a Top Sirloin Roast

close up of Top Sirloin Roast with carrots, potatoes and onions in a white plate

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Learning the proper way to cook a top sirloin roast or a sirloin tip roast is going to help you turn this cheaper cut of beef into a fabulous family dinner! This also works for a sirloin tip roast as well.

a plate of Top Sirloin Roast with carrots, potatoes and onions
How to Cook a Top Sirloin Roast

Top Sirloin Roast and Sirloin Tip Recipe

Cooking a sirloin roast is probably one of my least favorite things to do. Let’s face it, sirloin roasts are not the best roasts. They don’t fall apart into delicious pieces after a long, slow cook like chuck and blade roasts do. They also are the least inherently tender cut of roast, so it won’t be delightfully tender like a prime rib roast. That goes for a top sirloin and a sirloin tip. They can be tough if not cooked properly!

So I don’t buy sirloin roasts.

However, my husband accidentally does. Two roasts, in fact, after a trip to the grocery store. I took one look at them and sighed. I am super lucky that Mike happily (ok, happily might be pushing it) does the grocery shopping, so who am I to complain when he shares the workload?

So here I was, stuck with the cut of roast that I like the least. However if there is one thing that I have learned, when life gives you roasts, eat them. I figured that I would cook it exactly like my method in my popular post How to Cook A Prime Rib Roast. That post is one of my most popular ones come the holiday season, and for good reason. There is nothing worse than wrecking a roast for dinner!

 Top Sirloin Roast ingredients in a blue baking dish ready for cooking

Sirloin roasts are also more affordable. Who can afford to have prime rib for dinner every week? Not this kid. So learning to cook a sirloin roast the best possible way is also in my bank accounts best interests. Like my Dad said, I am the classic “Champagne taste on a beer budget” kinda girl.

OR even better, a “Prime Rib taste on a sirloin tip budget” kinda gal. Take your pick, they both apply to me!

So learning how to cook a sirloin roast is a life skill, my darlings.

The real key is getting the temperature right on the roast. You need to pick the doneness you want – and remember to let it rest for 20 minutes. This is the most important part. Pull it out 10 degrees before your desired doneness and let this roast sit in the roaster, cooking some more but also allowing the juices to disperse evenly throughout the roast before you carve it.

Cooking Temps are as follows:

Blue in the middle– 110 degrees – when the middle of the roast still “quivers” I can eat blue steak like nobody’s business. Pretty sure it’s my low iron.

Rare- 120-125  degrees in the middle. Red, bloody and delicious! The roast is warm all the way through.

Medium-rare– 130-135 degrees in the middle. The center is pink, with slight brown towards the outside. See the photos of the roast in this post.

Medium – 140 degrees in the middle. Barely pink with brown to the outside.

Well-Done – 160 degrees and over. Brown throughout. Resembles shoe leather. ( I kid, I kid. You’d be surprised how many people get crotchety when I tell them not to ruin a roast by cooking it well done. Each to their own. babes!)

close up of Top Sirloin Roast with carrots, potatoes and onions in a white plate

Top Sirloin/ Sirloin Tip Roasting Time per Pound

A top sirloin roast done in this low and slow method will take you approximately 20-22 minutes per pound of meat, but of course that will depend on your oven and how it cooks. So a 6 lb roast will take around 120 minutes ( 2 hours) to cook. This also depends on the thickness of your roast, if you let it come to room temperature and a lot of other factors. Use a good thermometer and start checking after the hour point of cooking.

This was an excellent sirloin roast that the entire family loved, so I am confident that that second roast that Mr Magpie bought at the store is headed to the oven fairly soon, and in the exact same manner. Let’s face it,  learning how to cook a sirloin roast properly will still never yield you a prime rib quality, but at least it’s going to be as delicious as you can get for that cut of roast!

Happy Cooking guys!

Love you more than chocolate,


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Learning the proper way to cook a top sirloin roast is going to help you turn this cheaper cut of beef into a fabulous family dinner! #topsirloin #roastbeef #recipe


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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!

5 from 244 votes
Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 hours 5 minutes
Main Course
Karlynn Johnston


  • 4-6 pounds sirloin roast
  • 1/2 cup butter. softened
  • 1-2 tablespoons your favorite seasoning
  • 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


  1. Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
  2. Pre-heat your oven to 450.
  3. Combine the butter and seasoning together ( you can use a herb and garlic mix, Italian seasoning, anything that you can think of!) .
  4. Cover the top of the roast in the butter mixture.
  5. Place the vegetables in the bottom of the roaster.
  6. Place the roast in the center of the vegetables.
  7. Place in the oven - without the lid! - and cook for 15-20 minutes, until the top of the roast is seared and brown.
  8. Turn the oven temperature down to 325 and place the lid on the roaster.
  9. 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.
  10. 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. Kris Card says

    Great recipe for prime rib – I never realized you could use this on a lesser cut.

    This worked so well! And flavoured to your personal taste.

    5 star!5 stars

  2. Jessica says

    Excellent recipe! Cooked a sirloin tip roast, salted and peppered and cooked with potatoes, onions, carrots and yellow beets, under a layer of herby-garlicky delicious butter. I always dread the tip roasts and this is the first time I’ve actually been happy with the result! Thanks so much for sharing!!5 stars

  3. Laura says

    Made this for dinner last night and it was a big hit with my family. The meat was moist, tender and very flavorful!

    I added lots of fresh, crushed garlic to the butter mixture, and also added about a cup or so of white wine to the bottom of the pan about half way through the cooking process.

    I did not add any vegetables to the bottom of the pan either.

    This would be great if you have company coming too!5 stars

  4. Rachelle says

    Hi! So, like your husband, I mistakenly bought not 1, but 2 sirloin tip roasts, not realising this was a problematic cut. So happy to find your recipe and detailed instructions! I followed it to a T, and wow, the roast turned out *beef-restaurant worthy*. Thing of beauty. Perfect. If you knew my cooking, you’d know what a miracle that is! 😉 Thank you, thank you. I shall continue buying this cheaper cut, on purpose from now on! My family thanks you 🙂

  5. Bruce MacArthur says

    I could not understand why you would say that a “Top Sirloin” roast is not a tender cut of meat, until I looked at the picture on your page. The roast you have displayed there is not a Top Sirloin, but a Sirloin Tip roast which is only fit to cook in a crock pot. There is a vast difference between the two types of roasts.
    Top sirloin is not prime rib grant it, but it is a very tender cut of meat if cooked properly.
    I don’t know if you are American or Canadian, American I would suspect, because of your confusion with the 2 cuts of meat. Just to illustrate, here in Canada Sirloin tip usually sells for about $4- $6/ lb. and Top Sirloin sells in the range of $10-$12/lb.
    Again, sirloin tip is only fit for a crock pot and Top Sirloin can make an exquisite oven roast when cooked properly.

    • Trudy says

      You’re correct, Bruce. Big difference between top sirloin and sirloin tip.

    • Anne says

      I was wondering about that and they aren’t cheap either which she mentioned

    • Robyn T says

      I think the recipe says for top sirloin OR sirloin tip, but the picture is just one type. I’m in Canada and Costco sells sirloin tip labelled as an “oven roast”. I don’t know price per pound, but I’m looking at the website now and it is $14/kg – same price as the top sirloin. If you buy the whole tip, it comes down to about $10/kg. I have never been able to do it nicely in the oven but will try with this recipe, I have had great results with all the other Kitchen Magpie recipes I have used.

  6. Alice says

    It’s Canadian Thanksgiving today, and we didn’t want to do a turkey for just three people. I’m not usually that great at cooking roast beef, but this turned out great! I used minced garlic, oregano, thyme, and pepper for the spices, on a bed of potatoes and carrots.5 stars

  7. Putrid Shittgenstein says

    My Family Loved it, great recipe!

    I’ll be coming back to your site for more great ideas.

    Just a note, I added crushed garlic to the butter which added a more exotic taste to the meat and veg … went well with French wine.

    Thanks once again,

    Putrid5 stars

  8. Michael Mitchell says

    I cooked this last night and my wife and I nearly scarfed down the whole thing. It was absolutely delicious. I cut up a rutabaga into small chunks, two good size parsnips, onions, carrots, a couple of celery stalks and a small head of fennel. We’ve got veggies for four more meals.
    Thanks for the great recipe. I will definitely be checking back for other recipes from you. Keep up the great work.

  9. Rusty says

    I made this roast last night and my foodie family raved about it. They insisted that I let you know how well it turned out and to give you a 5/5 rating. I did err in making it by having the oven too high so it was done early but it still worked out great. Thank you.5 stars

    • The butcher says

      Looks like the cut you cooked is sirloin tip which is a different cut than top sirloin.

  10. Sharon says

    I’ve been cooking for over 45 years and had given up on roasts, other than an occasional pot roast in the crockpot -they were usually dry and tough. We just finished a VERY tender, juicy and yummy roast and we ALL thank you for the perfect recipe! I used Monterey Steak Seasoning and it took a 5 lb roast 2 hours of total cook time and 20 minutes rest time to be medium rare on the ends and rare in the middle. I added beef broth to the drippings and will be using it for the leftovers – maybe french dip or philly cheesesteak? Thank you so much!5 stars

    • Karlynn Johnston says

      That’s so great to hear! Glad it worked out!5 stars

  11. John says

    I used to have an uncle that raised cattle. He used to get the best cuts of beef. His wife then cooked them until they were grey, tough and tasteless.
    I married a French woman. In France they much prefer rare beef. (In a restaurant in France you can order beef however you like, but it will probably be served rare.) I now cook my beef rare, using a thermometer; it’s definitely the way to cook beef!

  12. kelly says

    thank you so much your are the bomb, everything worked out perfecto.

  13. Haylie says

    Hey there! I’m wanting to make this tonight for my family! I don’t have a meat thermometer so I was wondering for about how long did you actually cook it when you turned the heat down? I have about a 3lb roast and like it on the medium/medium rare side. Any feedback is greatly appreciated

  14. Terri says

    I will be making your recipe tonight, sound delicious! Very easy to follow your instructions. Your reviewer, STFU really needs to learn to follow instructions. Obviously she was having a bad day at least I hope that is her problem.

    • Karlynn Johnston says

      Aw thank you for your kind words! I did delete the comment because of the foul language in it, nobody needs to see that on a family-friendly website. I hope you love the roast!!!5 stars

  15. Denise Groleau says

    I tried it. Very pleased!! Thank you very much. I added some sauteed mushrooms.5 stars

  16. Andrew says

    Trying this tonight as we are all on self isolation and this Sirloin Tip roast is in the freezer and its Easter Weekend…so wish me luck…thanks fo posting Karlynn
    ps- the recipe is not misleading at all 🙂

  17. Mrs. R says

    Made this tonight with a 2.5 pound sirloin tip quick roast from Walmart. Turned out fantastic, followed directions for browning at high heat for 15 mins then turned it down and cooked it for 55 mins. Took it out when the thermometer read 135 degrees and rested for 20 mins. Carved it up and it was awesome. I have never had luck putting sirloin roasts in the crock pot, and since this method worked so well it will be a go to when cheap sirloin tip roasts are available on sale. Thank you for sharing this recipe.5 stars

  18. Kathryn Bracht says

    I’m confused now. Was this roast sirloin tip or top sirloin? I need a recipe for roasting sirloin tip ….

    • Karlynn Johnston says

      You can use this for tip sirloin as well! It’s great for cheaper cuts of beef.5 stars

  19. Grace Chadwick says

    Laughed so hard! That could have been me that wrote that, right down to 2 roasts! Cooking mine now and confident it will be awesome ?

  20. Mar says

    GREAT recipe!…. (For the butter rub, I had S&P, garlic and onion powder, parsley flakes, and 1/2 tsp Tarragon.)… The gravy I made with the drippings from the pan, was SUPERB! I placed yellow onions and carrots under the roast, and followed the recipe for cooking times. PERFECT Results!…. this roast is a more economical choice, the results are 5 star kitchen chef!!!!…. thanks for sharing!5 stars

    • Mary says

      I used your spice suggestion and the roast was terrific!

  21. Tyler says

    Very good recipe! Second time doing it with a smaller toast and it turned out great again. Thanks for the recipe!5 stars

  22. Kevin says

    Hi Karlynn. As a Costco meat manager I thought I would chip in with some clarification for your website fans. Your recipe is titled “top sirloin” roast but I believe in your description of the cut, you are referring to “sirloin tip”. There is a big difference between the two: the sirloin tip is actually a round roast from the beef hip and I agree, it can be somewhat tough depending on the grade and will dry out if cooked to well done. The top sirloin, however, is from the loin or lower back and is considered steak quality. It will have more fat marbling and should be more tender, juicy and flavorful because of that. After the rib roast, top sirloin is perhaps my favourite cut to dry roast. Hopefully this will be helpful to your followers. Keep the great recipes coming!

    • Mary says

      This is so helpful since this entire post is rather misleading based on your input. Can you please provide accurate information about the best way to prepare a top sirloin filet roast?

      • Karlynn says

        Also sirloin TIP is a flatter, boxier round-ish roast if you look at photos. Totally different than this one. They can both be cooked this way though.5 stars

      • Lia says

        Hi! Can I use this recipe with a slow cooker? I would imagine the roast should come just as tender?

    • Margaret says

      Is the meat temperature in Celsius or Fahrenheit?

      I see the oven temps are in Fahrenheit.

      Making this today!

      Thank you.

      • Derek says

        Temps are Fahrenheit. 130 degrees Celsius would be 266 degrees Fahrenheit. A quick way to roughly convert from C to F is to multiply the C temp by 2 and add 30. This works best for lower temps, like 25 deg C x 2 +30 is 80 deg F, close to the actual temp of 77 deg F, but with higher temps it’s less accurate.

  23. Sandi says

    I’m with you Karlynn, not a fan of sirloin tip, however it turned out good. Unfortunately I lost track of time and left it in the oven a bit to long. Ideally prefer med. rare, but everyone ate and no one complained.5 stars

  24. Donna M. says

    Fantastic recipe! I followed the recipe but just used butter & salt & it turned out amazing. We like out meat well done & it turned out well & was tender!!!! I had no leftovers, everyone loved it. Thank you for sharing this excellent recipe. Totally will try other recipes & follow you on Pinterest!5 stars

    • Karlynn says

      The package, which came from Costco because that’s the only place I buy meat, said top sirloin. Just because the commenter feels that my “description” doesn’t fit what he thinks the roast is doesn’t mean that it’s not.

      Note that he didn’t say it doesn’t look like a top sirloin roast. He just doesn’t agree with my description that it’s a leaner cut but if you Google it it says that it can be a juicy leaner cut.

      it’s not misleading at all I have a lot of roast beef recipes and I am working my way through every single type of roast and being thorough so that everyone knows how to cook each kind.5 stars

  25. Dave says

    Nicest sirloin roast I’ve ever had. I was a little skeptical, because I was putting the seasoned butter on top of a healthy fat pad, but I can’t argue with the results. This was a roast that I moved frozen from my last house, stale-dated almost 3 years. It turned out very nearly as tender as prime rib. Will remember your recipe.5 stars

    • Karlynn says

      Awesome to hear Dave! Thanks for letting me know!5 stars

  26. Cheryl Tait says

    Such a great recipe!!! I cooked this for my family for Christmas Eve dinner, and it was delicious!!! I used two large cloves of minced garlic, parsley and 1/2 pound butter, salt and pepper on a bed of onions. Seared it at 450 for 30 minutes and then 285 for 3 hours. Sounds extreme, but because we like the meat well done, it came out EXCELLENT!!5 stars

  27. Diane says

    This turned out delicious! I did leave it in the oven a tad too long, but it turned on pink in the middle. So good!5 stars

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