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Sirloin Tip Roast

A budget-friendly beef roast seasoned simply, seared for a flavorful crust, and oven-roasted to juicy, tender perfection—ideal for feeding a crowd with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 4 to 5 pound sirloin tip roast
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 3 tablespoons olive oil
  • 2 cups beef broth
  • 1 cup water
  • 4 cloves fresh garlic smashed
  • 3 fresh rosemary sprigs
  • 2 fresh thyme sprigs

Equipment

  • Instant-read meat thermometer
  • Roasting pan with 2-inch sides
  • Tongs
  • Sharp carving knife
  • Cutting board
  • Small mixing bowl
  • Paper towels

Method
 

  1. Remove the roast from the refrigerator 30–45 minutes before cooking to take the chill off.
  2. Preheat oven to 425°F (220°C).
  3. Pat the roast completely dry with paper towels.
  4. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and paprika.
  5. Rub olive oil over the roast, then coat every surface with the seasoning mixture.
  6. Place the roasting pan over medium-high heat for 2 minutes; sear the roast for 2 minutes per side and 2 minutes on each end until browned.
  7. Pour beef broth and water around the roast; add smashed garlic, rosemary, and thyme to the liquid.
  8. Transfer pan to the oven and roast for 1 hour to 1 hour 20 minutes, until an instant-read thermometer in the thickest part registers 130–135°F for medium-rare.
  9. Remove roast from oven, tent loosely with foil, and let rest for 10 minutes.
  10. Slice the roast against the grain into 1/4-inch slices and serve with the pan juices.

Notes

Use the leftover pan juices to make a quick gravy or to moisten leftover slices for sandwiches.