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 405 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


  • 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.
  • Combine the butter and seasoning together ( you can use a herb and garlic mix, Italian seasoning, anything that you can think of!) .
  • 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. Barbara Fitzsimmons says

    I used a top sirloin with a fat layer on top. I skipped the butter, seared it in my Paderno cast iron pot, put the lid on and roasted at 325 in the oven. It was delicious and tender. I will always use this method from now on.5 stars

  2. Debra D Dylan says

    Excellent recipe! I could have baked mine 1 minute less, but it was still very tasty, as were the vegetables.

  3. Sara says

    What about a 2 pound roast? About an hour being mindful of internal temperature?

  4. Liz says

    I tried this with my own tried and true rub, cooked it to medium rare and my husband said it was the best roast I’ve ever made, and I’ve made a lot of good meat!
    I’ll be using this recipe again for sure!

    • Sara says

      Care to share the rub recipe? I’ve been looking for a good one to stick with for a beef roast ☺️

      • James B says

        I found further information on seasoning the meat/roasting same method. They recommended a LOT of salt (salt it enough then ad more until you think it is too much). I put a thin layer on all the outside.

        Tried-n-true is usually Salt, Pepper, Garlic powder. (but I made the best garlic infused roast when I slice Garlic cloves and onions. Tuck it under the fat-side of the roast (cook fat side up so the heat can melt/render and drizzle the fat over the roast the juiced on the top) and after the first hour, I baste the roast a few times.

        Of course, let it rest 5 minutes or so before cutting (like all roasted or cooked meat). THE flavours of garlic infuses very good with this method.

  5. CAROLE BAKER says

    Hi! Can I prep my roast ahead of time, say in the morning, and then keep it in the fridge until an hour before I’m ready to cook it?

  6. Debbie Anderson says

    There is a very big difference in Sirloin Tip and a Top Sirloin !! The taste , the texture, and of course the price ! PLEASE dont confuse the two.
    A Top Sirloin is the better cut.
    Ive used this recipe and my roast was delicious –Thank You.
    Ive also seared the roast and cooked it in my dutch oven with a can of cream of mushroom soup and a packet of onion soup. The roasf was really,really good.5 stars

  7. Alysa Griff says

    I was curious about the seasoning in this recipe, do you use salt and pepper? If so, when do you season it? And how much do you use? Thank you

  8. Nicky says

    Hi just wondering if you can use margerine instead of butter

    • Karlynn Johnston says

      You can, it will have a different taste but you can!5 stars

      • D. Monroe says

        Everything is chemicals. But margarine is trans fat, and is disgusting.

  9. Delcar says

    First time coming across your recipes. Was planning on a bottom round 3-4#. It’s been decades since I’ve done a roast and obviously badly need a refresher. Your recipes sound great, based on reviews. But you didn’t answer some important questions. How do you estimate doneness without a thermometer? Can you roast without a cover or must you use foil and if so should it be tented or wrapped? Oh, and can you drop the battle of the tip and top sirloin. I get it. They are different but the same!Del

    • Karlynn Johnston says

      Hey Del,

      It’s impossible to guess the temperature of a roast unfortunately, I always suggest a meat thermometer. Roasts aren’t like a steak that you could poke and sort of tell that the meats done.

      Roast tented with foil, it helps keep that residual heat around it and some moisture.

      And yes, tip and top are the same but different, this recipe cooks both to perfection!5 stars

  10. Aliohm says

    This was as amazing as the reviews said it would be! We combined it with bernaise sauce, green beans and brussel sprouts— plates licked clean with by my 12 & 15 yr old, and husband. The youngest even said that Gordon Ramsay would have given it a positive review, and had seconds. Don’t hesitate.5 stars

  11. PRO says

    I think you’d be surprised if you use a Dutch oven and adjust the recipe a bit. I’ve used the butter/open Dutch oven on the stovetop with tender cuts of meat, and it turns out great. I saw someone on Rachel Ray’s show do the t-bones on the stovetop.

    If you decide to give this recipe another try with a Dutch oven, I adjusted this recipe for this cut of roast , as follows:

    OVEN 325 degrees Fahrenheit

    SET ROAST ON COUNTER FOR 30-60 MINUTES, depending on how hot your kitchen is and the size of your roast.

    1. In a Dutch oven, sear the roast on all sides. The string remains on to secure the roast. This replaces searing the roast in the oven at the high temperature as noted in the original recipe.

    2. Remove the roast and put on a plate. While it’s cooling a bit, throw larger slices of onions (and garlic, if desired) into the Dutch oven. Cook for a few minutes, only until the bottom of the pan starts to get a bit sticky. Add a small amount of stock and deglaze the Dutch oven.

    (If you want to keep the recipe simple the first time you make it, I would leave out the other veggies.)

    3. Mix up your butter with the seasonings. Make sure your roast is cooled enough to continue with the next step.

    4. With kitchen gloves on, coat the roast with the butter and herb mixture. It will look like the roast in her photo, except the roast will be seared.

    5. Return the roast to the Dutch oven with the onions.

    6. Put the lid on and transfer to heated oven.

    7. The directions in the original recipe say to cook for 20-22 minutes per pound. Again, it depending on the size of your roast and your oven accuracy, start checking your roast about 20 minutes before you calculate when it will be done. Over the years, I’ve found that a roast is often overdone even when I have exactly following the time to cook stated in the recipe.

    8. If you want to make gravy, just add extra stock to your Dutch oven to deglaze the sides, which will be brown from cooking. This will improve the flavour. Then, use the stock in any gravy recipe.

    9. Happy eating!

  12. Jeremy says

    I want to make this tomorrow night, but I don’t have anything with a lid that’s big enough to cook it in, so covering it with foil is my only option. Should I adjust the cooking time, or just try to get the foil sealed as tight as possible? This will be my first time cooking such a big hunk of beef in the oven, so I’m a little worried about botching it. In the past, I’ve broiled London broils with a homemade dry rub made with salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar and cumin. Do you think that would work in the butter mixture for this recipe, or should I go with something more subtle and herb-based, considering it’s going to mix with the veggies below? Thanks in advance for any advice.

  13. Willscrlt says

    My roasting pan doesn’t have a lid, and the roast is too big to fit in my largest Corning Ware covered baking dish? You say to use the kids instead of tenting with foil, but I think that foul is going to be my only option. Any suggestions or modifications I should make?
    P.S. This will be my 3rd recipe of yours that I’ve tried. You’re going to turn me into a follower. 🙂 Thank you for your great recipes and insights!

    • PRO says

      Do you have a Dutch oven? I find that it cooks roasts, etc., better than any other method. It takes practice. I’ve even made t-bone and rib steaks in my Dutch oven and they turned out perfectly! You have to find a good recipe, if you’re going to cook tender cuts of meat.

  14. Betty says

    I have made this recipe at least three times and highly recommend it. My daughter is coming over this afternoon with her roast and I’m going to show her how to make it. As Karlynn says it’s not prime-rib but it makes the best of this cut of meat. Thank You.

  15. Susan says

    Very flavourful – not just the beef but the veggies as well! I used a combination of fresh parsley and dried rosemary mixed in with the butter. Will definitely be using this method again.5 stars

  16. Nancy says

    I made this last night and was amazed at how flavourful, juicy and tender it turned out! In the past I had cooked this cut of meat in the slow cooker and usually with less than great results. I had assumed that the problem was my cooking skills, not necessarily the cooking method. This recipe proved me wrong – Thank you! BTW- I used a dutch oven as the ‘roaster’ and it worked well.5 stars

  17. Marjorie Robertson says

    Was excellent. Family gobbled it up. thank you for sharing –5 stars

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