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Why You’ll Love My Recipe
This one may not be quick, but it sure is easy! Try this simple recipe for tender and juicy sirloin beef roast, paired with some delicious sides, for your next big family dinner. Easily save your leftovers to use in more beef dishes.
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? Use your leftovers to make a delicious Dutch Oven Beef Stew.
Reader Review
I use this every roast and it’s great! People who got undercooked roasts may have skipped the step of bringing the roast to room temperature! This is essential. I always use the guide of per pound to get it perfect!
Karlynn’s Recipe Notes
- Skill Level: This is a fairly easy dish with just a few steps.
- Total Time: Approximately 2 hours, but exact time is dependent on the weight of the roast and how done you want it.
- Variations: Serve this with The BEST Buttery Garlic Mashed Potatoes if you prefer that to roasted veggies. Add some Biscuits and Gravy on the side. Keep some horseradish nearby or make some Horseradish Sauce for dipping. Change up the herbs according to your own personal taste.
- Tools Needed: A large roasting pan and a meat thermometer will be your best friends for this meal. A sharp knife and a cutting board will also come in handy.
What You’ll Need For Ingredients
Beef Roast: Either sirloin tip or top sirloin.
Butter: Unsalted or salted. Adjust your seasonings accordingly if you use salted butter, to avoid making everything overly salty.
Seasonings: Rosemary and thyme are glorious on beef, but you can really play with any seasonings you love.
Vegetables: Potatoes, carrots, and onions are the basics here, but you can add celery, beets, squash, etc.
How To Make Top Sirloin or Sirloin Tip Roast
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 450°F. Mix butter and seasonings. Cover the top of the roast in the butter mixture.
- Put chopped vegetables in the bottom of the roaster and set the beef on top of them. Cook uncovered for 15-20 minutes, until roast is browned.
- Turn oven down to 325°F, cover roast, and cook until your roast is 10 degrees lower than your intended temperature.
- Remove your roast from the oven and let it rest, covered, for 20 minutes before serving.
Karlynn’s Tips and Tricks for Making Sirloin Roast
Temperature is Everything: Pay close attention to the temperature guidelines below so that you get the level of doneness that you want. An undercooked roast can always be cooked more, but once it’s overcooked you’re a bit stuck.
Resting: Let your roast sit out at room temperature for an hour before you cook it, to even out the temperature. Don’t skip the resting step at the end, either. It’ll get your meat that last few degrees to the temperature you want, and allow the juices to distribute throughout the beef.
Pairings: A classic sirloin beef roast like this is the perfect companion for Yorkshire Pudding or Buttermilk Biscuits. Make some gravy from the drippings in the bottom of the roaster and throw together a side salad if you really want to round out your meal.
Storage Instructions
Fridge: Cooked beef should be fine in a sealed container in the fridge for up to 4 days.
Freezer: Cut up the leftovers into cubes to throw into a stew or slices to reheat later. Store in an airtight container or freezer bag for several months.
Safe Cooking Temperatures
For large cuts of beef, the cooking temperature guidelines have a little less to do with safety and a lot more to do with exactly how cooked you’d like your meat to be. So here’s a quick rundown of internal temperatures to look for:
Prime Rib Roasting Internal Temperatures
Blue: 110°F, when the middle of the roast still “quivers”
Rare: 120-125°F
Medium-Rare: 125-135°F This is a popular temperature to aim for. The meat is usually tender and juicy at this point.
Medium: 135-140°F You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.
Medium-Well: 140-150°F The meat will start to get tough at this point.
Well Done: 155°F and up
More Delicious Beef Recipes
Looking for more deliciously tender Beef recipes? Try these out:
There you go! A simple and delicious recipe to follow the next time you’re cooking a beef roast. Personalize your seasonings and your sides, try it out, and let me know what you think.
Happy Cooking!
Karlynn
How To Cook a Top Sirloin Roast
Ingredients
- 4-6 pounds sirloin roast, top sirloin or sirloin tip
Seasoning
- ½ cup butter, softened
- 2 teaspoons dried rosemary
- 2 teaspoons minced garlic
- 1 teaspoon flaked sea salt
- ½ teaspoon dried thyme
- ¼ 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°F
- 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.)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Valerie says
Love this recipe! So far it’s been my family’s favourite. 👌 Top sirloin roast is definitely preferred over sirloin tip for tenderness, as I’ve tried both.
Wondering if I can duplicate this recipe with sirloin tip in the crock pot?
L macdonald says
I use this every roast and it’s great! People who got undercooked roasts may have skipped the step of bringing the roast to room temperature! This is essential. I always use the guide of per pound to get it perfect!
Marci says
Tried this recipe as it was listed as the best way to cook a sirloin tip roast. The idea of using a rosemary herb butter was definitely a great idea. But from there the recipe faulteres and the roast would have been better if I had trusted my back ground knowledge of how to cook a piece of beef that comes from the not the best part of the cow for tenderness! When I pulled the pot out of the oven when it reached 10 degrees below mark for the doneness I wanted, medium rare, and let it sit for the 20 minutes more until it came up to the appropriate temp instead of finding a perfectly cooked, tender roast with deliciously cooke vegetables to go with it, found a tuff, undercooked piece of meat to gomwith the half roast veggies. Not exactly what I wanted to serve! So my suggestion is to add enough liquid, ie a nice white wine to the pot and let it continue cooking at least another hour to at least 160 at which time the meat will carve easily and will be very tender , Serve it then with the veggies and pan juices. The flavor will be most pleasing.
Sue says
Followed the recipe as written. The roast was absolutely delicious! Thank you for sharing.
Suzanne says
So disappointed in this recipe. I followed exactly and ended up with tasty veggies and shoe leather.
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
Yvonne says
Very tasty, but meat came out tough. I will try again, but cook at lower heat for longer.
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. Thanks
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.
Gene says
My new go to recipe for beef jerky.
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!
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.
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.
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.
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!
Tootie says
Why is the picture if your roast in a enameled Dutch Oven but the recipe calls for a roasting pan?.👎👎👎👎
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.
Angie says
The recipe said 325 not 350.
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.
Fic says
1.4 teaspoon spoons needs to be 1/4 teaspoon.
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.
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.
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.
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 😀
Suzie says
Perfect recipe, followed it and exactly and it couldn’t have rated better. Veggies were also perfectly done, not too soft. Thanks
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.
TB says
So many adverts I can’t even scroll enough to see the recipe!! Ridiculous!!
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.
Bonnie says
So true. Lol
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.
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.
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?
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.