20 Juicy Sirloin Tip Roast Recipes Deliciously Savory

Craving a hearty, flavorful meal that won’t keep you slaving in the kitchen? Look no further than sirloin tip roast—your ticket to juicy, tender perfection. Whether you’re after a quick weeknight dinner, a cozy Sunday roast, or a showstopping holiday centerpiece, we’ve rounded up 20 mouthwatering recipes that’ll make this budget-friendly cut shine. Get ready to savor every bite—let’s dig in!

Garlic Herb Crusted Sirloin Tip Roast

This juicy, garlicky roast is a showstopper for Sunday dinners, with a golden crust that locks in all the savory flavors.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder

Instructions:

1. Preheat oven to 375°F. Pat the sirloin tip roast dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, 1 tsp pepper, and 1 tsp onion powder to form a paste.
3. Rub the paste evenly over the entire surface of the roast.
4. Place the roast on a rack in a roasting pan and bake for 1 hour 15 minutes (or until a meat thermometer reads 135°F for medium-rare). Let rest 15 minutes before slicing.

The garlic-herb crust forms a crispy, fragrant layer while keeping the meat tender—no marinating required!

Tip: For extra caramelization, broil the roast for 2–3 minutes at the end, watching closely to avoid burning.

Slow Cooker Sirloin Tip Roast with Red Wine Sauce

This melt-in-your-mouth Slow Cooker Sirloin Tip Roast simmers all day in a rich red wine sauce, making it the ultimate hands-off dinner with restaurant-quality flavor.

• 1 (3–4 lb) sirloin tip roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp cornstarch + 2 tbsp cold water (for slurry)

1. Pat the roast dry with paper towels. Rub with 1 tbsp olive oil, then evenly coat with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme.
2. Sear the roast in a skillet over medium-high heat for 3–4 minutes per side until deeply browned. Transfer to a slow cooker.
3. In the same skillet, sauté the onion and 4 minced garlic cloves for 2 minutes. Pour in 1 cup red wine, scraping up browned bits, then add 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Simmer for 1 minute.
4. Pour the sauce over the roast. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until fork-tender.
5. Transfer the roast to a plate. Whisk together 2 tbsp cornstarch and 2 tbsp cold water, then stir into the slow cooker. Cover and cook on HIGH for 10–15 minutes until the sauce thickens. Slice the roast and serve with the sauce.

The red wine reduces into a velvety, umami-packed sauce that clings perfectly to each slice—no fancy deglazing required!

Tip: For extra depth, add a splash of balsamic vinegar with the red wine.

Rosemary and Garlic Sirloin Tip Roast

This juicy, herb-crusted roast is a showstopper with minimal effort—perfect for Sunday dinner or impressing guests without the stress.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder

Instructions:

1. Preheat oven to 375°F. Pat the roast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, garlic, rosemary, salt, pepper, and onion powder. Rub the mixture evenly over the entire roast.
3. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
4. Transfer the skillet to the oven and roast for 45–60 minutes (or until a meat thermometer reads 135°F for medium-rare). Let rest 10 minutes before slicing.

The garlic and rosemary form a fragrant crust that locks in the roast’s natural juices, making every slice tender and packed with flavor.

Tip: For extra-rich drippings, deglaze the skillet with ½ cup red wine after searing and simmer for 2 minutes before roasting.

Balsamic Glazed Sirloin Tip Roast

This juicy roast gets a glossy, tangy-sweet finish that’ll have everyone asking for seconds—perfect for Sunday dinner or impressing guests without the fuss.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard

Instructions:

1. Prep the roast: Preheat oven to 375°F. Rub the roast all over with 2 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp pepper, and 2 tsp garlic powder.
2. Sear: Heat a large oven-safe skillet over medium-high. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
3. Glaze: In a bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup honey, 2 tbsp soy sauce, and 1 tbsp Dijon mustard. Pour half over the roast, reserving the rest.
4. Roast: Transfer the skillet to the oven and cook for 45–55 minutes (or until a thermometer reads 135°F for medium-rare), basting with the remaining glaze every 15 minutes.
5. Rest: Let the roast rest for 10 minutes before slicing against the grain. Drizzle with any pan juices.

The balsamic glaze caramelizes into a sticky, savory-sweet crust that balances the roast’s richness—no fancy techniques required!

Tip: For extra depth, reduce the leftover glaze in a saucepan until syrupy and serve on the side.

Spicy Cajun Sirloin Tip Roast

This Spicy Cajun Sirloin Tip Roast packs a punch with bold flavors and a juicy, tender finish—perfect for a weekend dinner that feels special without the fuss.

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

1. Preheat oven to 375°F. Pat the sirloin tip roast dry with paper towels.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
3. Rub the roast all over with 2 tbsp olive oil, then coat evenly with the spice mix, pressing gently to adhere.
4. Place the roast on a rack in a roasting pan and bake for 45–55 minutes (or until a meat thermometer reads 135°F for medium-rare). Let rest for 10 minutes before slicing.

The smoky, spicy crust locks in moisture, while the slow roast keeps every bite buttery-soft—ideal for slicing thin and piling onto sandwiches or serving over creamy mashed potatoes.

Tip: For extra char, sear the roast in a hot skillet for 2 minutes per side before transferring to the oven.

Mustard and Herb Marinated Sirloin Tip Roast

This savory roast gets a punchy kick from whole-grain mustard and fresh herbs, making it a standout centerpiece for Sunday supper or a holiday table.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 3 tbsp whole-grain mustard
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 3 tbsp whole-grain mustard, 2 tbsp olive oil, 2 tbsp rosemary, 1 tbsp thyme, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
2. Pat the roast dry with paper towels, then rub the marinade evenly over the entire surface. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 375°F. Place the roast on a rack in a roasting pan and let sit at room temperature for 30 minutes.
4. Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer reads 135°F for medium-rare. Tent with foil and rest for 15 minutes before slicing.

The mustard forms a caramelized crust while keeping the interior juicy, and the herbs infuse every bite with earthy fragrance.

Tip: For extra flavor, sear the roast in a hot skillet for 2 minutes per side before roasting.

Asian-Inspired Soy Ginger Sirloin Tip Roast

This tender, flavor-packed roast is marinated in a sweet-savory soy-ginger glaze, then slow-roasted to juicy perfection—ideal for impressing guests or elevating weeknight dinners.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 3 tbsp rice vinegar
• 2 tbsp grated fresh ginger
• 4 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tsp crushed red pepper flakes

Instructions:

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 3 tbsp rice vinegar, 2 tbsp ginger, 4 minced garlic cloves, 1 tbsp sesame oil, and 1 tsp red pepper flakes. Reserve 1/4 cup of the marinade in a separate bowl.
2. Place the roast in a large zip-top bag and pour in the remaining marinade. Seal and refrigerate for at least 4 hours (or overnight), turning occasionally.
3. Preheat oven to 325°F. Remove the roast from the marinade (discard used marinade) and place on a rack in a roasting pan. Roast for 1.5–2 hours, basting every 30 minutes with the reserved marinade, until a meat thermometer reads 135°F for medium-rare.
4. Transfer the roast to a cutting board, tent with foil, and rest for 15 minutes before slicing against the grain.

The magic here? The marinade doubles as a glaze, creating a caramelized crust that locks in the juices while infusing every bite with bold umami and a hint of heat.

Tip: For extra flavor, reduce the reserved marinade in a saucepan over medium heat for 5 minutes until slightly thickened, then drizzle over sliced meat.

Smoked Sirloin Tip Roast with Coffee Rub

This bold, smoky roast gets a deep, earthy kick from a coffee-spiced rub—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp finely ground coffee (dark roast preferred)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper.
2. Pat the roast dry with paper towels, then rub it all over with 1 tbsp olive oil. Press the coffee rub evenly onto the meat, covering all sides.
3. Preheat smoker to 225°F using hickory or oak wood. Place the roast directly on the grate and smoke for 2.5–3 hours, or until the internal temperature reaches 135°F (medium-rare).
4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing against the grain.

The coffee rub caramelizes into a savory-sweet crust, while the low-and-slow smoke keeps the interior juicy and tender. It’s a knockout balance of bold and subtle flavors.

Tip: For extra richness, drizzle slices with a warm bourbon reduction or horseradish cream.

Red Wine Braised Sirloin Tip Roast

This cozy, slow-braised roast is a showstopper—tender meat infused with rich red wine and aromatic herbs, perfect for a Sunday supper.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F. Pat the sirloin tip roast dry, then season all over with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Sear the roast on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.
3. Add onion, garlic, carrots, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Stir in 2 tbsp tomato paste and cook 1 minute.
4. Pour in 2 cups red wine, scraping up browned bits. Simmer 3 minutes, then add 2 cups beef broth, thyme sprigs, and bay leaves. Return the roast to the pot, nestling it into the liquid.
5. Cover and braise in the oven for 3–3.5 hours, until the meat shreds easily with a fork. Discard thyme stems and bay leaves before serving.

The wine reduces into a luxurious, glossy sauce that clings to every bite—no extra thickening needed. Serve over mashed potatoes to soak up every drop.

Tip: For deeper flavor, marinate the roast overnight in 1 cup of the wine with the thyme and garlic before cooking.

Garlic Butter Sirloin Tip Roast with Vegetables

This garlic butter sirloin tip roast is a one-pan wonder—juicy, flavorful, and packed with tender roasted veggies for a fuss-free dinner that feels special.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 1 lb baby potatoes, halved
• 2 cups baby carrots
• 1 large onion, cut into wedges
• 4 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix softened butter, minced garlic, chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Pat the sirloin tip roast dry, then rub all over with the garlic butter mixture. Place in the center of a large roasting pan.
3. Toss baby potatoes, baby carrots, and onion wedges with 2 tbsp olive oil and arrange around the roast.
4. Roast for 1 hour 15 minutes (or until a meat thermometer reads 135°F for medium-rare), basting the roast with pan juices halfway through.
5. Let rest for 10 minutes before slicing. Serve with the roasted vegetables and pan drippings.

The garlic butter forms a golden crust on the roast while infusing the veggies with rich, herby flavor—no extra seasoning needed!

Tip: For extra caramelization, broil for 2–3 minutes after roasting (watch closely!).

Lemon Pepper Sirloin Tip Roast

This zesty, garlicky roast is a weeknight hero—bold enough to impress but simple enough to pull off with pantry staples.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 3 tbsp olive oil, divided
• 2 tbsp lemon pepper seasoning
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 cup beef broth
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Prep: Preheat oven to 375°F. Pat the roast dry with paper towels, then rub with 1 tbsp olive oil.
2. Season: In a small bowl, mix lemon pepper seasoning, minced garlic, and salt. Massage evenly over the roast.
3. Sear: Heat remaining 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the roast for 3–4 minutes per side until deeply browned.
4. Roast: Pour beef broth and lemon juice around the roast (not over it!). Transfer skillet to oven and roast for 45–55 minutes, or until a thermometer reads 135°F for medium-rare.
5. Rest: Tent with foil for 10 minutes before slicing. Garnish with parsley if using.

The lemon pepper crust caramelizes into a tangy, crackly bark, while the garlic infuses the juicy interior—no marinating required!

Tip: For extra flavor, scrape up the browned bits in the skillet with the pan juices to drizzle over slices.

BBQ Glazed Sirloin Tip Roast

This juicy, caramelized roast is a crowd-pleaser—easy enough for weeknights but impressive enough for Sunday supper.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (plus extra for serving)
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 325°F. Pat the sirloin tip roast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub all over the roast.
3. Place roast on a rack in a roasting pan. Roast for 1 hour 30 minutes (or until a thermometer reads 125°F for medium-rare).
4. Meanwhile, whisk together 3/4 cup BBQ sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar. After the initial cook time, brush half the glaze over the roast. Return to oven for 15 minutes.
5. Brush with remaining glaze and roast 15 more minutes until internal temperature reaches 135°F. Let rest 10 minutes before slicing.

The double-glaze technique creates a sticky, smoky-sweet crust that contrasts perfectly with the tender pink center.

Tip: For extra char, broil the roast for 2–3 minutes after glazing—just watch closely!

Chimichurri Sirloin Tip Roast

This juicy, herb-packed roast is a showstopper for weekend dinners—bold chimichurri slathered over tender beef makes every bite irresistible.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 cups fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp dried oregano

Instructions:

1. Preheat oven to 375°F. Pat the sirloin tip roast dry with paper towels and place on a rack in a roasting pan.
2. In a bowl, mix 2 cups parsley, 4 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp oregano to make the chimichurri.
3. Reserve 1/2 cup chimichurri for serving. Rub the remaining mixture all over the roast, coating evenly.
4. Roast for 1 hour 15 minutes (or until a thermometer reads 135°F for medium-rare). Rest 15 minutes before slicing.
5. Serve with reserved chimichurri drizzled on top.

The magic here? The chimichurri doubles as a marinade and a finishing sauce, layering bright, garlicky flavor into every bite.

Tip: For extra char, sear the roast in a skillet for 2 minutes per side before roasting.

Maple Bourbon Sirloin Tip Roast

This rich, caramelized roast is a showstopper—sweet maple and smoky bourbon create a glaze that’s downright irresistible.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup bourbon
• 1/3 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 325°F. Pat the roast dry, then rub with 2 tbsp olive oil. Season evenly with 1 tsp salt, 1 tsp pepper, and 1 tsp garlic powder.
2. Sear in a large oven-safe skillet over medium-high heat for 3–4 minutes per side until deeply browned. Transfer skillet to oven and roast for 1 hour.
3. Meanwhile, whisk together 1/2 cup bourbon, 1/3 cup maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon, and minced garlic in a bowl.
4. After 1 hour, pour glaze over the roast. Continue roasting 20–30 minutes, basting twice, until internal temperature reaches 135°F (medium-rare). Rest 15 minutes before slicing.

The glaze reduces to a sticky, glossy coat with just the right balance of sweet and savory—perfect for impressing guests without fuss.

Tip: For extra depth, reduce leftover pan drippings with a splash of bourbon to drizzle over sliced meat.

Roasted Sirloin Tip with Mushroom Gravy

This hearty dish combines tender roasted beef with a rich, umami-packed mushroom gravy—perfect for a comforting Sunday dinner.

Ingredients:

• 2 lbs sirloin tip roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Rub the sirloin tip with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3 minutes per side. Transfer skillet to the oven and roast for 35–40 minutes, or until internal temperature reaches 135°F for medium-rare. Remove and let rest 10 minutes.
3. While the roast rests, return the skillet to medium heat. Add mushrooms and onion, sautéing until softened, about 5 minutes. Sprinkle with 2 tbsp flour, stirring to coat.
4. Gradually whisk in 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp thyme. Simmer for 5 minutes until thickened. Slice the roast and serve with gravy.

The deep, savory gravy clings beautifully to each slice of juicy beef, making every bite irresistible.

Tip: For extra flavor, deglaze the skillet with a splash of red wine before adding the broth.

Herb-Crusted Sirloin Tip Roast with Horseradish Sauce

This juicy, herb-packed roast gets a tangy kick from a creamy horseradish sauce—perfect for impressing guests without fuss.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 4 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup sour cream
• 3 tbsp prepared horseradish
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions:

1. Prep the roast: Preheat oven to 375°F. Pat the sirloin tip roast dry with paper towels. Rub all over with 2 tbsp olive oil, then 2 tbsp Dijon mustard.
2. Make the crust: In a small bowl, mix 2 tbsp rosemary, 2 tbsp thyme, 4 cloves minced garlic, 1 tbsp kosher salt, and 1 tsp black pepper. Press the mixture evenly onto the roast.
3. Roast: Place on a rack in a roasting pan. Cook for 1 hour 15 minutes (or until a thermometer reads 135°F for medium-rare). Rest 15 minutes before slicing.
4. Make the sauce: While the roast rests, whisk together 1 cup sour cream, 3 tbsp horseradish, 1 tsp lemon juice, and 1/4 tsp salt in a small bowl.

The bold herb crust locks in juices while the horseradish sauce cuts through the richness—ideal for Sunday dinners where you want big flavor with minimal effort.

Tip: For extra caramelization, broil the roast for 2–3 minutes after resting.

Smoky Paprika Sirloin Tip Roast

This juicy, spice-rubbed roast is a weeknight hero—bold with smoke and just a touch of sweetness from brown sugar.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 375°F. Pat the roast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tbsp brown sugar, 2 tsp garlic powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp onion powder, and 1/2 tsp cayenne (if using) into a paste.
3. Rub the spice mixture all over the roast, pressing gently to adhere. Place on a rack in a roasting pan.
4. Roast for 1 hour 15 minutes to 1 hour 30 minutes (or until a meat thermometer reads 135°F for medium-rare). Tent with foil and rest for 15 minutes before slicing.

The smoky-sweet crust locks in juices, leaving the interior rosy and tender—no marinating required!

Tip: For extra depth, sear the roast in a skillet over high heat for 2 minutes per side before roasting.

Caramelized Onion Sirloin Tip Roast

This hearty roast pairs tender sirloin with sweet, slow-cooked onions for a comforting meal that feels fancy without the fuss.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup beef broth

Instructions:

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-low. Add onions, stirring occasionally for 15 minutes until softened. Stir in balsamic vinegar, brown sugar, and 1/2 tsp salt. Cook 10 more minutes until deeply golden, then transfer to a bowl.
2. Pat the roast dry and season all over with 1/2 tsp salt, pepper, and thyme. Heat remaining 1 tbsp olive oil in the same skillet over medium-high. Sear the roast 3–4 minutes per side until browned.
3. Pour beef broth into the skillet, scraping up browned bits. Return onions to the pan, nestling them around the roast. Cover and transfer to the oven. Roast 1.5–2 hours until meat reaches 135°F (for medium-rare).
4. Let rest 10 minutes before slicing against the grain. Serve with onions and pan juices spooned over top.

The magic here is how the onions melt into a jammy glaze, balancing the rich beef with just the right touch of sweetness.

Tip: For extra depth, deglaze the skillet with a splash of red wine before adding the broth.

Garlic Parmesan Sirloin Tip Roast

This juicy, garlicky roast is a showstopper with minimal effort—perfect for impressing guests or treating your family to something special.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the sirloin tip roast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, minced garlic, Parmesan cheese, rosemary, 1 tsp salt, and 1/2 tsp black pepper into a paste.
3. Rub the roast all over with the remaining 1 tbsp olive oil, then evenly coat it with the garlic-Parmesan mixture.
4. Place the roast on a rack in a roasting pan and bake for 1 hour to 1 hour 15 minutes, or until a meat thermometer reads 135°F for medium-rare (145°F for medium). Let rest 10 minutes before slicing.

The Parmesan forms a golden crust while locking in the roast’s juices, and the garlic infuses every bite without overpowering.

Tip: For extra flavor, sear the roast in a hot skillet for 2 minutes per side before coating and baking.

Classic Oven-Roasted Sirloin Tip with Au Jus

This foolproof roast delivers juicy, tender beef with a rich, savory au jus—perfect for Sunday dinners or impressing guests without the fuss.

Ingredients:

• 1 (3–4 lb) sirloin tip roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 sprig fresh rosemary

Instructions:

1. Preheat oven to 325°F. Pat the sirloin tip dry with paper towels, then rub evenly with 2 tbsp olive oil.
2. In a small bowl, mix 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Massage the seasoning blend all over the roast.
3. Place the roast on a rack in a roasting pan. Pour 1 cup beef broth and 2 tbsp Worcestershire sauce into the pan, then add 1 sprig rosemary alongside.
4. Roast for 1 hour 15 minutes (or 20 minutes per pound) until a meat thermometer reads 135°F for medium-rare. Tent with foil and rest for 15 minutes before slicing.
5. Strain the pan juices into a small saucepan, simmer for 3 minutes, and serve as au jus.

The rosemary-infused au jus elevates this roast beyond the ordinary, adding herbaceous depth to every bite.

Tip: For extra flavor, sear the roast in a hot skillet for 2 minutes per side before roasting.

Conclusion

With 20 mouthwatering sirloin tip roast recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these savory delights too. Happy cooking!