Sirloin Tip Roast

Introduction

The kitchen smells like browned garlic and warm herbs, and the pan is whispering a steady, comforting sizzle. Today I’m pulling a roast from the oven that always brings everyone to the table: my Sirloin Tip Roast, rubbed with paprika and a touch of cayenne. This always takes me back to Sunday dinners. I like to keep the seasonings simple so the beef sings through.

Why You’ll Love This

• Budget-smart cut that still tastes special.
• Easy prep, big flavor — great for weeknights.
• Crispy sear outside, tender slices inside.
• Works well for leftovers and sandwiches.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: ~1 hour
• Total time: 1 hour 15 minutes (plus resting)
• Skill level: Easy
• Taste: savory + herby + smoky

You’ll feel confident serving this after one practice run.

Ingredients You’ll Need

• 1 sirloin tip roast (about 3-4 pounds)
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons dried herbs (such as thyme or rosemary)
• Salt and pepper to taste
• Olive oil

Chef notes:

• Fresh garlic = bigger flavor.
• Dry herbs are fine if fresh aren’t available.
• Use a high-smoke-point oil for searing.

How to Make It

1. First, preheat your oven to 350°F (175°C). This gets the oven ready while you work the roast.
2. Next, mix the minced garlic, paprika, cayenne, dried herbs, salt, and pepper in a small bowl. Smell it — you’ll know it’s right.
3. Then, rub that spice mix all over the Sirloin Tip Roast, pressing it into the meat so it clings. Be generous on the ends.
4. Meanwhile, heat a splash of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Now sear the roast on all sides. You want a deep brown crust and a cheering sizzle; this locks in juices.
6. After searing, transfer the skillet to the preheated oven and roast for about 1 hour. Check at 50 minutes; use a thermometer for accuracy — 135°F for medium-rare, 145°F for medium.
7. Finally, remove the roast and let it rest 10–15 minutes. Slice against the grain into even pieces and serve with the pan juices drizzled over.

Listen for the sizzle, watch for golden edges, and feel the roast firm slightly when it’s ready.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mix the rub ahead and keep it in a jar for quick weeknight roasts.
2. Common mistake + fix: Don’t skip the sear — if crust won’t brown, dry the roast with paper towels first.
3. Simple variation: Swap cayenne for smoked paprika for a milder, smoky note.

Serving Ideas

• Weeknight dinner: Serve with roasted carrots and buttery mashed potatoes.
• Casual brunch: Slice thin, layer on rustic bread with mustard and pickles.
• Holiday table: Add a simple pan gravy and roasted root vegetables.
• Leftover idea: Make warm beef sandwiches with horseradish mayo and crisp lettuce.
  
  Garnish with parsley or a sprinkle of flaky salt.

Storing & Leftovers

• Fridge: Store sliced roast in an airtight container for 3–4 days.
• Freezer: Freeze slices in meal-sized portions for up to 3 months.
• Reheat: Warm gently in a low oven (300°F) wrapped in foil to keep juices.
  
  Leftover idea: Chop and toss into a hearty grain bowl or sandwich.

Sirloin Tip Roast

A cozy, simple, and full of homey flavor roast that’s perfect for any dinner occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3-4 pounds sirloin tip roast
• 4 cloves garlic, minced Fresh garlic = bigger flavor.
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper Substitute with smoked paprika for a milder taste if desired.
• 2 teaspoons dried herbs (such as thyme or rosemary) Dry herbs are fine if fresh aren’t available.
• to taste salt and pepper
• splash olive oil Use a high-smoke-point oil for searing.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) to get it ready while you work the roast.
2. Mix the minced garlic, paprika, cayenne, dried herbs, salt, and pepper in a small bowl.
3. Rub the spice mix all over the Sirloin Tip Roast, pressing it into the meat generously.

Searing

1. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
2. Sear the roast on all sides until you achieve a deep brown crust.

Cooking

1. Transfer the skillet with the roast to the preheated oven and roast for about 1 hour, checking for doneness at 50 minutes.
2. Use a meat thermometer: 135°F for medium-rare, 145°F for medium.
3. Remove the roast and let it rest for 10–15 minutes before slicing.
4. Slice against the grain into even pieces and serve with the pan juices drizzled over.

Notes

Mix the rub ahead and keep it in a jar for quick weeknight roasts. Don’t skip the sear; if the crust doesn’t brown, dry the roast with paper towels first.

FAQs

Q: Can I make this ahead?
A: Yes. Cook the roast fully, cool, slice, and chill. Reheat gently before serving.

Q: What can I substitute for cayenne?
A: Use smoked paprika or a pinch of red pepper flakes if you want milder heat.

Q: How do I know the roast is done?
A: Use a meat thermometer: 135°F for medium-rare, 145°F for medium. The meat will feel slightly firm, and juices run clear when rested.

Q: Can I freeze the cooked roast?
A: Absolutely. Wrap tightly and freeze slices for up to 3 months.

Conclusion

For extra tips, I like referencing tried-and-true guides like Perfect Sirloin Tip Roast for timing and technique. If you want another home-style version, see Catherine’s Sirloin Tip Roast Recipe for a slightly different seasoning approach.

Final Thoughts

Try this recipe once and you’ll see why I come back to it; it’s forgiving and rewarding. Tweak the heat or herbs to match your family, and remember to rest the meat — that’s where the magic happens. I hope this bring-you-home roast becomes one of your go-to dinners; enjoy every slice of Sirloin Tip Roast