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How to cook a perfect top sirloin roast or a sirloin tip roast! Both types of sirloin roasts can be tough to cook properly, so here is a way to cook it so that it’s tender and delicious!
For more great beef roast dinners, why not learn how to make this Herb and Garlic Stuffed Eye of Round Roast Recipe? Or this Classic 3 Ingredient Slow Cooker Pot Roast instead?
Perfect Top Sirloin and Sirloin Tip Roast
Sirloin is an infamously tricky piece of meat to cook properly. It has an unfortunate tendency to rcook id not done right and taste like tough, chewy shoe leather.
The trick, however, is to get the temperature right. You want to carefully control the temperature the meat cooks at, both to help control browning and to ensure it doesn’t overcook.
Some deliciously insulating and flavorful seasoned butter and a handy instant-read thermometer should be all you need to make a delicious and hopefully entirely edible top sirloin roast.
Top Sirloin or Sirloin Tip Roast Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
- Sirloin roast – sirloin tip or top sirloin both work in this recipe
- Butter
- Some of your favorite seasoning
- Carrots, potatoes, and onions cut into large chunks
How To Make a Top Sirloin or Sirloin Tip Roast
- Prepare your sirloin roast by removing it from its packaging at least one hour in advance
- Combine the butter and seasoning together
- Cover the top of the roast with the butter mixture
- Place the vegetables in the bottom of the roasting tray, and roast at 450 Fahrenheit
- Turn the temperature down to 325 Fahrenheit, and then cook until your sirloin roast hits 10 degrees before you reach your desired temperature
- Aim for between 120 and 140 Fahrenheit, and once you are 10 degrees before that, remove and let cool for 20 minutes before serving
What Seasonings To Use For This Recipe?
The seasoned butter is really the key in this recipe. It not only flavors the meat with some tasty butter, but it also helps keep the meat moist and enjoyable.
You need to pick a really good seasoning blend to help flavor it; however, other the meat will end up tasting like nothing but butter.
Despite how good that might sound, some kind of flavorful spice mix is necessary; any of the pre-made mixes at the supermarket work great here, such as garlic and herb or even just plain Italian seasoning.
Feel free to play around with your own preferred blend of seasonings as well – mix some dried garlic and a few different dried herbs, or just take any kind of seasoning that you like and mix it all together!
Tips and Tricks for CookingTop Sirloin and Sirloin Tip Roast
Almost any sirloin roast is basically guaranteed to end up overcooked and tough unless you use some really good temperature control.
First of all, the amount of time your sirloin roast will spend in the oven is going to entirely depend on its weight. You want to cook for about 20 minutes per pound of the meat, but that is also going to depend on the quality of your oven and how well it evenly distributes its heat.
The idea behind setting the oven really hot and then reducing it to 325 is that it lets the outside brown really nicely without burning, and then the remaining lower temperature can help the meat to more gently come up to the proper internal temperature.
The final temperature you want for your roast is going to entirely depend on what kind of meat you want.
For a nice rare top sirloin roast, aim for the final temperature to be around 120 Fahrenheit. For a more tender medium-rare, shoot for about 130 Fahrenheit.
Of course, you want to be pulling it from the oven and resting it a full 10 degrees before your target temperature. Don’t worry about accidentally undercooking the meat when you pull it out early; the carryover heat will continue to cook the roast as it sits, resulting in perfectly cooked beef every time.
Temperature Guidelines for Roasting Sirloin
Prime Rib Roasting Internal Temperatures
Blue in the middle– 110 degrees – when the middle of the roast still “quivers”
Rare- 120-125 degrees in the middle
Medium-rare– 125- 135 degrees in the middle
Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.
Medium Well-140- 150
Well-done– 155 +
Looking for more delicious Beef recipes? Try these out:
- Instant Pot Mississippi Pot Roast
- Corned Beef and Cabbage
- Christmas Dinner: How To Cook a Prime Rib Roast
- Beef Cheeks
Enjoy!
Love,
Karlynn
PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
How To Cook a Top Sirloin Roast
Ingredients
- 4-6 pounds sirloin roast - top sirloin or sirloin tip
Seasoning
- 1/2 cup butter - softened
- 2 teaspoons dried rosemary
- 2 teaspoons minced garlic
- 1 teaspoon flaked sea salt
- 1/2 teaspoon dried thyme
- 1.4 teaspoon ground pepper
Vegetables
- 6-8 cups of carrots/potatoes/onions cut into large chunks you can make more in a large roaster if you are feeding more people
Instructions
- Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
- Pre-heat your oven to 450.
- Mix the butter and seasoning together until combined.
- Cover the top of the roast in the butter mixture.
- Place the vegetables in the bottom of the roaster.
- Place the roast in the center of the vegetables.
- Place in the oven – without the lid! – and cook for 15-20 minutes, until the top of the roast is seared and brown.
- Turn the oven temperature down to 325 and place the lid on the roaster.
- Cook to 10 degrees BEFORE your desired temperature – 120-140 – see my chart in the post. Your roast will continue cooking after you pull it out of the oven.
- Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)
Notes
- Nutritional information will vary depending on size of roast – and the info provided doesn’t include any vegetables that you choose to use.
- You can use the method for top sirloin OR sirloin tip, they both work perfectly.
Tonya says
Excellent instructions! I’m a 1st time mom n horrible at cooking. My fiance usually cooks, but I want to get more confident in the kitchen to help nourish my family. Thank you for all ur explanations! I followed ur steps exactly. I made a sirloin tip roast n it turned out juicy n delicious! The last few cheaper cut roasts I did in slow cooker turned out nasty as the fat was through every piece of meat, so it went straight to the garbage. I was so happy that all my cooking efforts turned out well today! We enjoyed it with carrots scalloped potatoes gravy n yorkshire pudding. Thk u so much for teaching me this!!! I look fwd to using ur other recipes!
Julia Hryniuk says
Hi, I am sort of surprised that the Magpie compares a sirloin tip to a top sirlion. One is shoe leather, the other is, and should be tender and delicious.
Otherwise, I love the magpie, I have lived in S’toon.
Janelle Johnston says
No water in the bottom of the roast pan??
Kris Card says
Great recipe for prime rib – I never realized you could use this on a lesser cut.
This worked so well! And flavoured to your personal taste.
5 star!
Jessica says
Excellent recipe! Cooked a sirloin tip roast, salted and peppered and cooked with potatoes, onions, carrots and yellow beets, under a layer of herby-garlicky delicious butter. I always dread the tip roasts and this is the first time I’ve actually been happy with the result! Thanks so much for sharing!!
Laura says
Made this for dinner last night and it was a big hit with my family. The meat was moist, tender and very flavorful!
I added lots of fresh, crushed garlic to the butter mixture, and also added about a cup or so of white wine to the bottom of the pan about half way through the cooking process.
I did not add any vegetables to the bottom of the pan either.
This would be great if you have company coming too!
Rachelle says
Hi! So, like your husband, I mistakenly bought not 1, but 2 sirloin tip roasts, not realising this was a problematic cut. So happy to find your recipe and detailed instructions! I followed it to a T, and wow, the roast turned out *beef-restaurant worthy*. Thing of beauty. Perfect. If you knew my cooking, you’d know what a miracle that is! 😉 Thank you, thank you. I shall continue buying this cheaper cut, on purpose from now on! My family thanks you 🙂
Bruce MacArthur says
I could not understand why you would say that a “Top Sirloin” roast is not a tender cut of meat, until I looked at the picture on your page. The roast you have displayed there is not a Top Sirloin, but a Sirloin Tip roast which is only fit to cook in a crock pot. There is a vast difference between the two types of roasts.
Top sirloin is not prime rib grant it, but it is a very tender cut of meat if cooked properly.
I don’t know if you are American or Canadian, American I would suspect, because of your confusion with the 2 cuts of meat. Just to illustrate, here in Canada Sirloin tip usually sells for about $4- $6/ lb. and Top Sirloin sells in the range of $10-$12/lb.
Again, sirloin tip is only fit for a crock pot and Top Sirloin can make an exquisite oven roast when cooked properly.
Trudy says
You’re correct, Bruce. Big difference between top sirloin and sirloin tip.
Anne says
I was wondering about that and they aren’t cheap either which she mentioned
Robyn T says
I think the recipe says for top sirloin OR sirloin tip, but the picture is just one type. I’m in Canada and Costco sells sirloin tip labelled as an “oven roast”. I don’t know price per pound, but I’m looking at the website now and it is $14/kg – same price as the top sirloin. If you buy the whole tip, it comes down to about $10/kg. I have never been able to do it nicely in the oven but will try with this recipe, I have had great results with all the other Kitchen Magpie recipes I have used.
Karlynn Johnston says
They’re both considered middle of the road roasts, the top sirloin just happens to be better than the tip. That doesn’t change the fact that this recipe turns a sirloin tip into a tender roast like all the reviews are saying, and ALSO is the perfect way to cook a top sirloin.
I hugely disagree that is sirloin tip is only good for the crock pot – and so do all of the reviewers over many years who have actually tried this recipe on a sirloin tip.
It would have been nice if you would actually tried the recipe and read the post!
Alice says
It’s Canadian Thanksgiving today, and we didn’t want to do a turkey for just three people. I’m not usually that great at cooking roast beef, but this turned out great! I used minced garlic, oregano, thyme, and pepper for the spices, on a bed of potatoes and carrots.
Putrid Shittgenstein says
My Family Loved it, great recipe!
I’ll be coming back to your site for more great ideas.
Just a note, I added crushed garlic to the butter which added a more exotic taste to the meat and veg … went well with French wine.
Thanks once again,
Putrid
Michael Mitchell says
I cooked this last night and my wife and I nearly scarfed down the whole thing. It was absolutely delicious. I cut up a rutabaga into small chunks, two good size parsnips, onions, carrots, a couple of celery stalks and a small head of fennel. We’ve got veggies for four more meals.
Thanks for the great recipe. I will definitely be checking back for other recipes from you. Keep up the great work.
Thanks
Michael
Rusty says
I made this roast last night and my foodie family raved about it. They insisted that I let you know how well it turned out and to give you a 5/5 rating. I did err in making it by having the oven too high so it was done early but it still worked out great. Thank you.
The butcher says
Looks like the cut you cooked is sirloin tip which is a different cut than top sirloin.
Sharon says
I’ve been cooking for over 45 years and had given up on roasts, other than an occasional pot roast in the crockpot -they were usually dry and tough. We just finished a VERY tender, juicy and yummy roast and we ALL thank you for the perfect recipe! I used Monterey Steak Seasoning and it took a 5 lb roast 2 hours of total cook time and 20 minutes rest time to be medium rare on the ends and rare in the middle. I added beef broth to the drippings and will be using it for the leftovers – maybe french dip or philly cheesesteak? Thank you so much!
Karlynn Johnston says
That’s so great to hear! Glad it worked out!
John says
I used to have an uncle that raised cattle. He used to get the best cuts of beef. His wife then cooked them until they were grey, tough and tasteless.
I married a French woman. In France they much prefer rare beef. (In a restaurant in France you can order beef however you like, but it will probably be served rare.) I now cook my beef rare, using a thermometer; it’s definitely the way to cook beef!
kelly says
thank you so much your are the bomb, everything worked out perfecto.
Haylie says
Hey there! I’m wanting to make this tonight for my family! I don’t have a meat thermometer so I was wondering for about how long did you actually cook it when you turned the heat down? I have about a 3lb roast and like it on the medium/medium rare side. Any feedback is greatly appreciated
Terri says
I will be making your recipe tonight, sound delicious! Very easy to follow your instructions. Your reviewer, STFU really needs to learn to follow instructions. Obviously she was having a bad day at least I hope that is her problem.
Karlynn Johnston says
Aw thank you for your kind words! I did delete the comment because of the foul language in it, nobody needs to see that on a family-friendly website. I hope you love the roast!!!
Denise Groleau says
I tried it. Very pleased!! Thank you very much. I added some sauteed mushrooms.
Andrew says
Trying this tonight as we are all on self isolation and this Sirloin Tip roast is in the freezer and its Easter Weekend…so wish me luck…thanks fo posting Karlynn
ps- the recipe is not misleading at all 🙂
Mrs. R says
Made this tonight with a 2.5 pound sirloin tip quick roast from Walmart. Turned out fantastic, followed directions for browning at high heat for 15 mins then turned it down and cooked it for 55 mins. Took it out when the thermometer read 135 degrees and rested for 20 mins. Carved it up and it was awesome. I have never had luck putting sirloin roasts in the crock pot, and since this method worked so well it will be a go to when cheap sirloin tip roasts are available on sale. Thank you for sharing this recipe.
Kathryn Bracht says
I’m confused now. Was this roast sirloin tip or top sirloin? I need a recipe for roasting sirloin tip ….
Karlynn Johnston says
You can use this for tip sirloin as well! It’s great for cheaper cuts of beef.
Debra K Wilson says
Very Good
Grace Chadwick says
Laughed so hard! That could have been me that wrote that, right down to 2 roasts! Cooking mine now and confident it will be awesome ?
Mar says
GREAT recipe!…. (For the butter rub, I had S&P, garlic and onion powder, parsley flakes, and 1/2 tsp Tarragon.)… The gravy I made with the drippings from the pan, was SUPERB! I placed yellow onions and carrots under the roast, and followed the recipe for cooking times. PERFECT Results!…. this roast is a more economical choice, the results are 5 star kitchen chef!!!!…. thanks for sharing!
Mary says
I used your spice suggestion and the roast was terrific!
Tyler says
Very good recipe! Second time doing it with a smaller toast and it turned out great again. Thanks for the recipe!
Kevin says
Hi Karlynn. As a Costco meat manager I thought I would chip in with some clarification for your website fans. Your recipe is titled “top sirloin” roast but I believe in your description of the cut, you are referring to “sirloin tip”. There is a big difference between the two: the sirloin tip is actually a round roast from the beef hip and I agree, it can be somewhat tough depending on the grade and will dry out if cooked to well done. The top sirloin, however, is from the loin or lower back and is considered steak quality. It will have more fat marbling and should be more tender, juicy and flavorful because of that. After the rib roast, top sirloin is perhaps my favourite cut to dry roast. Hopefully this will be helpful to your followers. Keep the great recipes coming!
Carol Stevens says
Perfect thanks for the clarification!
Mary says
This is so helpful since this entire post is rather misleading based on your input. Can you please provide accurate information about the best way to prepare a top sirloin filet roast?
Karlynn says
Also sirloin TIP is a flatter, boxier round-ish roast if you look at photos. Totally different than this one. They can both be cooked this way though.
Lia says
Hi! Can I use this recipe with a slow cooker? I would imagine the roast should come just as tender?
Kona says
Awesome recipe.
Margaret says
Is the meat temperature in Celsius or Fahrenheit?
I see the oven temps are in Fahrenheit.
Making this today!
Thank you.
Derek says
Temps are Fahrenheit. 130 degrees Celsius would be 266 degrees Fahrenheit. A quick way to roughly convert from C to F is to multiply the C temp by 2 and add 30. This works best for lower temps, like 25 deg C x 2 +30 is 80 deg F, close to the actual temp of 77 deg F, but with higher temps it’s less accurate.
Sandi says
I’m with you Karlynn, not a fan of sirloin tip, however it turned out good. Unfortunately I lost track of time and left it in the oven a bit to long. Ideally prefer med. rare, but everyone ate and no one complained.
Donna M. says
Fantastic recipe! I followed the recipe but just used butter & salt & it turned out amazing. We like out meat well done & it turned out well & was tender!!!! I had no leftovers, everyone loved it. Thank you for sharing this excellent recipe. Totally will try other recipes & follow you on Pinterest!
Karlynn says
The package, which came from Costco because that’s the only place I buy meat, said top sirloin. Just because the commenter feels that my “description” doesn’t fit what he thinks the roast is doesn’t mean that it’s not.
Note that he didn’t say it doesn’t look like a top sirloin roast. He just doesn’t agree with my description that it’s a leaner cut but if you Google it it says that it can be a juicy leaner cut.
it’s not misleading at all I have a lot of roast beef recipes and I am working my way through every single type of roast and being thorough so that everyone knows how to cook each kind.
Dave says
Nicest sirloin roast I’ve ever had. I was a little skeptical, because I was putting the seasoned butter on top of a healthy fat pad, but I can’t argue with the results. This was a roast that I moved frozen from my last house, stale-dated almost 3 years. It turned out very nearly as tender as prime rib. Will remember your recipe.
Karlynn says
Awesome to hear Dave! Thanks for letting me know!
Cheryl Tait says
Such a great recipe!!! I cooked this for my family for Christmas Eve dinner, and it was delicious!!! I used two large cloves of minced garlic, parsley and 1/2 pound butter, salt and pepper on a bed of onions. Seared it at 450 for 30 minutes and then 285 for 3 hours. Sounds extreme, but because we like the meat well done, it came out EXCELLENT!!
Diane says
This turned out delicious! I did leave it in the oven a tad too long, but it turned on pink in the middle. So good!