Cooking A Sirlion Tip Roast

Sirloin Tip Roast is a tender beef, dripping with au jus, roasted on a bed of caramelized onions. It's mouthwatering and aromatic beef roast recipe the whole family will enjoy!

Other easy Sunday roast recipes are Instant Pot pot roast, boneless turkey breast roast, and boneless leg of lamb roast.

sirloin tip roast sliced on a cutting board

Sirloin Tip Roast

Cooking a delicious roast for dinner isn't as difficult as you might think. Sirloin tip roast is not the most tender cut of meat and it's usually less expensive than others, but don't let that stop you! This recipe will guide you to a beautiful tender roast, so flavourful you wouldn't know you weren't feasting on a prime rib. Who says you can't be fancy on a budget! You might also like these easy braised short ribs, Instant Pot pot roast, or corned beef and cabbage!

A simple dry rub blend of ground coffee, brown sugar, chili powder, smoked paprika, salt, pepper, and lemon zest gives way to a dark flavourful crust. Cutting into it exposes juicy meat, cooked to your liking. Onions are roasted right under the meat and the caramelization happens when it catches all of the falling juices. It is SO GOOD!

sirloin tip roast recipe on a plate with a fork

With only 10 minutes of prep time, most of the time is spent cooking and allowing the meat to rest. This is still totally doable on a weeknight because you can step away and get other things done while you wait. Plus you get to make sandwiches with the leftovers the next day!

Next week I plan on making slow-cooker balsamic pot roast, too! Unless my kids manage to talk me into making some Instant Pot pork chops instead, we'll see!

Ingredients for Sirloin Tip Roast

Roast: Beef sirloin tip roast aka round tip roast, about 3 lbs.
Onion: White onion, sliced.
Dry rub: Ground coffee (regular or decaf). Smoked paprika, brown sugar, chili powder, salt and pepper. Lemon zest.

sirloin tip roast, spices on a plate and white onion

How to Make Sirloin Tip Roast

Even before you begin you want to take your roast out of the fridge and let it sit at room temperature for about an hour.

Prep: Preheat the oven and get out the roasting pan (or Dutch Oven if you have one). Spread sliced onions evenly across the bottom of the pan and set aside.
Mix dry rub and coat the roast: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest. Place the roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat. Turn over on both sides making sure everything is covered. Transfer to your prepared roasting pan and sprinkle with remaining seasoning.
Bake uncovered: At first you'll bake it uncovered at a higher temperature. Because we're not browning the meat or searing it first, this will help keep in the juices.
Reduce, cover and, bake: Then reduce the heat, cover with the lid and bake until 10 degrees BEFORE your desired internal temperature is reached. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
Remove and rest: Remove it from the oven and let it rest, covered, for 20 minutes.
Slice and serve: Transfer the roast to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain. Serve with its juices and onions from the pan and all the delicious sides you've got on the go!

How Do I Know When My Roast Is Done?

If you haven't done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when it's ready, but nothing beats the real thing. All ovens are different, so start checking at the 30-minute mark.

Internal Temperatures:

Rare – 120-125 degrees F (red and bloody).
Medium rare – 130-135 degrees F (pink centre with brown towards the outside).
Medium – 140 degrees F (mostly brown with a light pink centre).
Well done – 150-160 degrees F (brown all the way through).

What to Serve Roast with?

Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful salads.
Potato side dish: With traditional creamy mashed potatoes, or mashed sweet potatoes that will compliment the sweetness of caramelized onions, low carb cauliflower mash or super easy Instant Pot baked potatoes.
Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Make roasted cauliflower, these easy Instant Pot steamed vegetables or super easy cooked cabbage drizzled with roast au jus. Either veggie choice paired with beef will dance on your tastebuds! You could even make Instant Pot steamed veggies!

sirloin tip roast served on a plate with black fork

Tips and Variations

No Dutch oven?Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. I highly recommend checking with a thermometer for internal temperature after 30 minutes.
Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. So, check!
The convection oven cooks faster: Keep this in mind for sure.
Cook on the middle rack: No matter what oven you're using, cook on the middle rack. That way there is even distribution to the pan.
Regular paprika: You can use regular paprika instead of smoked, just a little bit less flavor.
Orange instead of lemon: I can see how nice of a variation it can be.
Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
Grandma's pot roast: For a Sunday dinner feel, cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.
Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work with this recipe.
Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

Storing and Freezing

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Freeze: This meat is great for freezing because it'll keep for up to 3 months.

sirloin tip roast served with juices

More Sunday Dinner Recipes

Roasted chicken thighs and potatoes
Baked chicken thighs
Chicken breast with tomatoes
Tuscan chicken pasta
Baked chicken with peppers

You might also like this Instant Pot beef stew and healthy pulled pork!

Sirloin Tip Roast

COOKING MODE Prevent your screen from going dark

3 lbs sirloin tip roast
1 large white onion sliced
1 tbsp ground coffee regular or decaf
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp chili powder
1 1/4 tsp salt
2 tsp ground black pepper
1 lemon zest only

Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
Bake uncovered for 30 minutes. Then reduce heat to 325 degrees F, cover with lid and bake until internal read thermometer reads 10 degrees BEFORE your desired doneness:

°Rare: 120-125 F internal temperature. Red and bloody.

°Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

°Medium: 140 F internal temperature. Barely pink center with brown to the outside.

°Well done: 150-160 F internal temperature. Brown all the way through.

Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes. I would start checking after 30 minutes and remember all ovens bake differently!
Remove roast from the oven and let rest covered for 20 minutes.
Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches! Or freeze for up to 3 months.

No Dutch oven?Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. So, check.
Convection oven cooks faster: Keep this in mind for sure!
Regular paprika: You can use regular paprika instead of smoked, just a little bit less flavor.
Orange instead of lemon: I can see how nice of a variation it can be.
Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.

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