Learn how to create a succulent Sirloin Tip Roast with this simple guide. This hearty and flavorful dish offers a tender and juicy texture that's simply irresistible. Our instructions will walk you through the roasting process, ensuring a beautifully browned crust on the outside and a perfectly pink center within.
Today I have an exciting recipe to share with you - a mouthwatering beef sirloin tip Roast recipe.
Imagine a succulent piece of meat, perfectly browned on the outside, locking in all the juices and flavors, and when you slice into it, you're greeted with a tender and juicy pink center. That's the beauty of a well-cooked sirloin tip beef roast.
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Cooking this roast at home might seem daunting, but I assure you, with this easy-to-follow guide, you'll master the process in no time.
This hearty and flavorful dish is a true crowd-pleaser, guaranteed to impress your family or guests. Pair it with some roasted vegetables or a fresh salad, and you've got yourself a restaurant-quality meal right in the comfort of your own kitchen.
Trust me; once you've mastered this Sirloin Tip Roast, you will find yourself making it again and again.
Ingredients
- Sirloin Tip Roast: This cut of beef is lean yet flavorful. If you can't find a sirloin tip roast, other roasts such as rump roast or chuck roast can be used, but keep in mind that cooking times may vary.
- Dried Rosemary: Rosemary adds a wonderful, aromatic flavor to the roast. If dried rosemary isn't available, you can use fresh rosemary, just remember that fresh herbs are less potent so you'll need to use more.
- Dried Thyme: Thyme pairs beautifully with beef, enhancing its natural flavors. As with rosemary, you can substitute dried thyme with fresh thyme, adjusting the quantity accordingly.
- Sea Salt: This is essential for bringing out the flavors of the other ingredients. You can substitute sea salt with kosher salt or table salt. If you would like, you could add a teaspoon each of onion powder and garlic powder for even more flavor.
- Black Pepper: Freshly ground black pepper offers a superior flavor compared to pre-ground pepper. If you only have pre-ground, it will still work, but the flavor may not be as pronounced.
- Avocado Oil: This oil is great for high-heat cooking due to its high smoke point. If you don't have avocado oil, other oils with high smoke points, such as canola oil or grapeseed oil, can be used instead. You can use olive oil if you like.
Cook for 15 minutes then reduce the heat to 325° F and let it cook for another 60 minutes.
Slow Cooker Sirloin Tip Roast
To make this recipe for sirloin tip roast in the slow cooker, first, you’ll want to sear the roast in a large skillet over medium-high heat.
Once you’ve got a good sear, transfer the roast to your slow cooker. You’ll want to add some liquid - beef broth is a great option. I’d recommend about a cup.
Cover and slow cook for about 8 hours for a fall apart tender roast!
While your roast is resting, use the dripping to make gravy! Make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of water. Simmer this with the drippings until thickened. You can add in a few tablespoons of butter if you like.
Pro Tips
- Room Temperature: Always let your roast sit at room temperature for about an hour before cooking. This helps it cook more evenly and results in a juicier roast.
- Season Generously: Don't be shy with your seasonings. A generous rub of herbs and spices not only flavors the outside crust but also permeates the meat as it cooks.
- Slow and Low: After “searing” at 450° F to get a crust, lower the oven temperature for slow roasting. This allows the roast to cook evenly and keeps it juicy and tender.
- Use a Meat Thermometer: To avoid over or under cooking your roast, use a meat thermometer. For a medium-rare roast, aim for an internal temperature of 130° F.
- Rest Before Slicing: Allow your roast to rest tented under aluminum foil for at least 10 minutes after it comes out of the oven. This lets the juices redistribute throughout the roast, making it even more succulent.
- Slice Against the Grain: When you're ready to serve, remember to slice your roast against the grain. This cuts through the muscle fibers, making the beef easier to chew.
- Add Some Veggies: As with a pot roast, feel free to add some vegetables to your roasting pan. Onions and carrots are excellent options for oven-roasting.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to four days. They make excellent sandwiches the next day. You can also keep it in the freezer for up to three months.
Serving Suggestions
- Skillet Potatoes: These golden, crispy delights make a fantastic accompaniment to a juicy Sirloin Tip Roast. The crunch of the potatoes enhances the tenderness of the roast, creating a harmonious blend of textures and flavors.
- Balsamic Green Beans: For a touch of tanginess, consider balsamic green beans. The sweet and sour balsamic glaze pairs beautifully with the savory roast, adding a vibrant contrast and enhancing the overall flavor profile of your plate.
- Broccoli Apple Salad: A fresh, crunchy broccoli apple salad can offer a refreshing counterpoint to the rich, roasted meat. The crisp apples and broccoli, tossed in a tangy dressing, provide a light and healthy side that complements the robust flavors of the roast.
- Braised Red Cabbage: This colorful, hearty side dish adds both visual appeal and a unique flavor twist to your meal. The sweetness and slight acidity of braised red cabbage work wonderfully with the savory roast, making each bite a delightful experience.
Sirloin Tip Roast
Ingredients
- 1 sirloin tip roast 4 - 5 pounds
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
Instructions
- Place the roast on a baking sheet or large dish. In a small bowl, rosemary, thyme, salt, and pepper.
- Rub the mixture over the roast. Allow to sit at room temperature for an hour. For even more flavor, refrigerated overnight and then let sit at room temperature for an hour.
- Preheat the oven to 450 ° F.
- Brush the outside of the roast with oil, and place in a roasting pan.
- Cook for 15 minutes.
- Reduce the heat to 325° F. Cook for another 60 minutes, until an instant read thermometer registers 130° F.
- Tent with foil, and let rest for 10 minutes before slicing.
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