Sliced Herb Crusted Beef Sirloin Tip Roast Recipe

A roasted beef sirloin tip, garnished with rosemary, is partially sliced and served on a metal platter. The platter is placed on a wooden surface, and a carving knife with a wooden handle is positioned next to it.

Sliced Herb Crusted Beef Sirloin Tip Roast Recipe

This Sliced Herb Crusted Beef Sirloin Tip Roast Recipe is coated with a homemade spice rub, then seared and roasted for a melt-in-your-mouth tender dish. Pair it with your favorite side dish recipes for a comforting, low-effort, upscale meal everyone will love!

Course Dinner

Cuisine American

Keyword beef, comfort food, herb-crusted

Prep Time 15

Cook Time 30

Warming To Room Temperature 1

Total Time 1 45

Servings servings

Calories 245

Author Gina Dickson

Ingredients

3 lb sirloin tip roast
2 tbsp olive oil divided in half
2 teaspoons garlic powder
2 teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper fresh course ground
2 teaspoons dried rosemary crumbled into small pieces
2 teaspoons thyme dried
2 teaspoons oregano dried

Instructions

Prep the Roast

In a small bowl, mix herbs and seasonings together. Stir to combine well.
2 teaspoons garlic powder, 2 teaspoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons dried rosemary, 2 teaspoons thyme, 2 teaspoons oregano
Remove the roast from the refrigerator. If your roast did not come with butcher twine already tied to it, then wrap it around the roast at 1-inch intervals to help it keep its shape while roasting.
3 lb sirloin tip roast
Pat the sirloin tip roast dry with paper towels.
Rub 1 tablespoon of olive oil all over the roast.
2 tbsp olive oil
Rub the spice mixture all over the meat. Let the roast rest for 1 hour at room temperature.

Sear the Roast

Preheat the oven to 300°F (150°C).
Place 1 tablespoon of olive oil in a cast iron skillet. Heat the pan on medium-high heat.
2 tbsp olive oil
Add the roast and sear it on all 4 sides for about 3 minutes per side, until browned.

Cooking the Roast

Transfer the seared roast to a rack in a roasting pan.
Bake uncovered in the oven the roast reaches the desired temperature. See beef temperature chart for cooking doneness guide.

Serving

Remove the roast from the oven and place it on a cutting board. Cover it loosely with aluminum foil and let it rest for 15 minutes. This will help lock in the juices. Note* The internal temperature will rise about 10 more degrees during this time.
Slice the roast against the grain, cutting across the lines you see in the meat to make it more tender.

Notes

Recipe Tip

Allowing beef to come to room temperature before cooking helps ensure it cooks more evenly. When meat is cold straight from the fridge, the outside can cook faster than the inside, leading to uneven doneness. By letting the beef rest at room temperature for about 30-60 minutes, the meat warms slightly, allowing the center and the outer portions to cook at a similar rate. This helps you achieve a more consistent texture and desired level of doneness throughout the roast.

A roasting guide for sirloin tip, featuring various cuts of meat. Instructions: Bake in a preheated 300°F oven until desired temperature is reached. Times are listed for rare, medium-rare, medium, and medium-well, with adjustments for a 3-pound roast.

Bake in a preheated 300 degree F. oven until the roast reaches the desired temperature:

115°F for rare (30-50 minutes)
125°F for medium-rare (40-60 minutes)
135°F for medium (50-70 minutes)
145°F for medium-well (60-80 minutes)

Nutrition