If you want a holiday centerpiece that feels special without the stress of a prime rib, cook a sirloin tip roast in the oven. It is lean, full of classic beef flavor, and it slices into neat, rosy pieces that look great on a platter. This garlic herb version is simple enough for a busy Thanksgiving or Christmas and impressive enough for the whole family table.
Below you will find the exact oven temperature, how long to cook it per pound, and the internal temperatures that keep a lean roast juicy.
Why Sirloin Tip Makes a Great Holiday Roast
A Lane Angus Sirloin Tip Roast is cut from the sirloin and weighs about 3 pounds, which comfortably feeds 6 to 8 people. Because it is lean, it carves cleanly and makes outstanding leftovers for roast beef sandwiches the next day.
The tradeoff with a lean roast is that it has less fat to protect it from overcooking. That is why this recipe leans on two simple habits: a hard sear for flavor and a meat thermometer for doneness.
Ingredients for a Garlic Herb Sirloin Tip Roast
1 sirloin tip roast, about 3 pounds, fully thawed
2 teaspoons kosher salt (plus more for the gravy)
1 teaspoon coarse black pepper
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 cup beef broth (for the pan sauce)
1 tablespoon butter
You will also need an oven-safe skillet or roasting pan and an instant-read or probe thermometer.
How to Cook Sirloin Tip Roast in the Oven
Step-by-step instructions
Thaw and dry brine. Thaw the roast in the refrigerator for 24 to 48 hours. The night before (or at least 2 hours ahead), pat it dry and season all over with the salt. Return it to the fridge uncovered.
Make the herb paste. Stir together the garlic, rosemary, thyme, pepper, Dijon, and 1 tablespoon of olive oil.
Bring it toward room temperature. Set the roast on the counter for 45 to 60 minutes before cooking. Heat the oven to 325°F.
Sear for flavor. Heat the remaining tablespoon of oil in an oven-safe skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side until deeply browned all over.
Add the herb crust. Take the pan off the heat and spread the herb paste over the top and sides of the roast.
Roast low and steady. Move the skillet to the oven. Roast until the thickest part reads 125°F to 130°F for medium-rare, about 60 to 80 minutes for a 3 pound roast. Start checking at 50 minutes.
Rest. Transfer the roast to a cutting board, tent loosely with foil, and rest 15 to 20 minutes. The temperature will rise another 5 to 10 degrees as it rests.
Make a quick pan sauce. Set the skillet over medium heat, add the beef broth, and scrape up the browned bits. Simmer 4 to 5 minutes until slightly reduced, then swirl in the butter and season to taste.
Slice thin against the grain. Look for the direction of the muscle fibers and cut across them in thin slices. Spoon the pan sauce over the top and serve.
Sirloin Tip Roast Cooking Time and Temperature
At 325°F, plan on roughly 20 to 25 minutes per pound for medium-rare after the sear. Every oven and every roast is a little different, so treat time as a guide and temperature as the rule.
Internal temperature guide
Pull the roast from the oven at these temperatures, then let it rest:
Rare: pull at 120°F
Medium-rare: pull at 125°F to 130°F
Medium: pull at 135°F to 140°F
Medium-well: pull at 145°F to 150°F
The USDA recommends cooking whole cuts of beef to 145°F with a 3 minute rest. Many cooks prefer medium-rare for lean roasts, so choose what is right for your table. For a lean cut like sirloin tip, medium-rare to medium keeps it the most tender.
Tips for a Tender, Juicy Holiday Roast
Do not skip the thermometer. A lean roast can go from perfect to overdone in about 10 minutes.
Salt early. A dry brine seasons the meat all the way through and helps the outside brown.
Slice thin. Thin slices against the grain make lean beef taste noticeably more tender.
Plan ahead for the holidays. Lane Angus ships frozen in insulated packaging, and orders generally ship Monday and Tuesday. Processing can take longer around the holidays, so order early and give yourself time to thaw in the fridge.
What to Serve With Sirloin Tip Roast
Classic holiday sides work beautifully here: garlic mashed potatoes, roasted carrots and Brussels sprouts, green bean casserole, Yorkshire pudding or soft dinner rolls, and a little horseradish cream on the side.
Leftovers are half the fun. Slice cold roast paper thin for sandwiches with sharp cheddar and horseradish mayo, or warm slices gently in the leftover pan sauce.
Hosting a crowd that prefers fork-tender comfort food? Our bone-in chuck roast in a Dutch oven is a slow-braised pot roast that practically cooks itself while you visit.
Frequently Asked Questions
How long does it take to cook a 3 lb sirloin tip roast at 325°F?
After searing, a 3 pound sirloin tip roast usually takes 60 to 80 minutes at 325°F to reach medium-rare. Check the internal temperature early and pull it at 125°F to 130°F.
Should I cover a sirloin tip roast in the oven?
No. Roast it uncovered so the outside stays browned and the herb crust sets. Cover it loosely with foil only while it rests.
What temperature should sirloin tip roast be when done?
For medium-rare, pull it at 125°F to 130°F and it will finish around 135°F after resting. The USDA recommends 145°F with a 3 minute rest for whole cuts of beef.
Is sirloin tip roast tough?
It can be if it is overcooked or sliced thick. Cook it to medium-rare or medium, rest it, and slice it thin against the grain for tender results.
Order Your Holiday Roast From Lane Angus
Lane Angus Beef is raised by the Lane family in Gates County, North Carolina, with eight generations of farming behind every cut. Our Angus beef is pasture raised with no added hormones, and we ship nationwide within the continental United States.
Order your Sirloin Tip Roast today so it is in your freezer well before the holidays. Want more than one roast for the season? Browse all of our roasts, or fill the freezer for the whole year with a Lane Angus beef share.
