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
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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.
Hallmark says
I LOVE this recipe and generally a roast is not my thing, to make or eat. We used ‘Montreal Steak’ seasoning, a big fave here Canada. The cooking instructions were spot on. It was a smaller roast so I only needed about an hour cooking time and I cut the multi-colored ‘red skin’ potatoes into smaller pieces, no carrots or onions. We like steamed broccoli. Try it amazing!!
Larry says
Followed your recipe and had fabulous results. Will do it again. Served Yorshire putting as a side. Must say the meat drippings made wonderful gravey. Many thanks Larry
Tammy Guderian says
Absolutely scrumptious! I followed the directions to A T and remember to check after 40 minutes the temperature of the meat I have never made a sirloin tip roast this decadent before!
Joan says
Followed the recipe to a T and the roast was tough. I keep reading it over and over to see what I did wrong but seems I followed it as written. So disappointed!
Kristina says
This was amazing! I even overcooked it and still enjoyed it! I’m making it for the second time again tonight (and again over-cooked it).
Bernice says
I tried this recipe several times and the results were hit and miss. It has to be me forgetting to include the initial searing time to the total cooking time as one time the roast was so over cooked. It would be a huge help if you add a note to clarify that the 20 mins per pound is the TOTAL cooking time but we need to remember to deduct the initial 15-20 min high temp searing time. Thanks. Will try again.
Tammy Wright-Marker says
Beat roast I have ever cooked ty for sharing my oven must run hot took it out in one hour @140 then let it sit
Mary R. says
First time ever cooking a top sirloin roast and chose your recipe. So glad I did! So easy and absolutely delicious! I love the butter and herb spread on top! I will definitely make this again.
Dayna says
Perfection!
Elisha Clark says
You don’t need to add any moisture?
Tammy Guderian says
The butter is the moisture and let me tell you it is sold is so delicious
Jackie says
Where is the chart?
Theola says
My sirloin tip roast was so tough couldn’t eat what can I do.
Anna Gould says
Love love your cautions, and ideas to have “sirloin tip roast” to come out this great. In the past I just bought whatever kind of roast was on sale, and I just cooked them “Pot Roast” style by mostly guessing.
I followed your recipe carefully and it was fabulous truly. Thanks so much this Ol’ Granny still can learn a thing or two at age 69.
Nora Walker says
I’m going to try this, looks good . Can I omit the veggies and just lay the roast on onions -wanting to use it for beef dip. Thanks
Karlynn Johnston says
You can! Maybe add a little beef broth to the onions since they might stick and burn.
Queenie says
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 +
A J says
20 mins per pound including the 20 at the beginning on 450?
Karlynn Johnston says
Yes, that will be your first 20 minutes increment. Remember though that everyone’s oven is different and a meat thermometer is your best friend! It’s the only way you can guarantee a perfect roast!
Barbara Fitzsimmons says
I used a top sirloin with a fat layer on top. I skipped the butter, seared it in my Paderno cast iron pot, put the lid on and roasted at 325 in the oven. It was delicious and tender. I will always use this method from now on.
Chris says
So you did a completely different recipe. Great it was turned out well, but not really helpful on this recipe
Colette says
I made this and it was tough and chewy. At the time my roast reached the correct temperature, my veggies were not cooked enough. Very disappointed.
Bill says
It’s in the oven and I am hopefully
Nan says
Made this recipe exactly as it’s written several times and it comes out perfectly every time!
Debra D Dylan says
Excellent recipe! I could have baked mine 1 minute less, but it was still very tasty, as were the vegetables.
Ellen says
Is it necessary to put a lid over the roast?
Sara says
What about a 2 pound roast? About an hour being mindful of internal temperature?
Liz says
I tried this with my own tried and true rub, cooked it to medium rare and my husband said it was the best roast I’ve ever made, and I’ve made a lot of good meat!
I’ll be using this recipe again for sure!
Sara says
Care to share the rub recipe? I’ve been looking for a good one to stick with for a beef roast ☺️
James B says
I found further information on seasoning the meat/roasting same method. They recommended a LOT of salt (salt it enough then ad more until you think it is too much). I put a thin layer on all the outside.
Tried-n-true is usually Salt, Pepper, Garlic powder. (but I made the best garlic infused roast when I slice Garlic cloves and onions. Tuck it under the fat-side of the roast (cook fat side up so the heat can melt/render and drizzle the fat over the roast the juiced on the top) and after the first hour, I baste the roast a few times.
Of course, let it rest 5 minutes or so before cutting (like all roasted or cooked meat). THE flavours of garlic infuses very good with this method.
CAROLE BAKER says
Hi! Can I prep my roast ahead of time, say in the morning, and then keep it in the fridge until an hour before I’m ready to cook it?
Karlynn Johnston says
You sure can!
Debbie Anderson says
There is a very big difference in Sirloin Tip and a Top Sirloin !! The taste , the texture, and of course the price ! PLEASE dont confuse the two.
A Top Sirloin is the better cut.
Ive used this recipe and my roast was delicious –Thank You.
Ive also seared the roast and cooked it in my dutch oven with a can of cream of mushroom soup and a packet of onion soup. The roasf was really,really good.
Alysa Griff says
I was curious about the seasoning in this recipe, do you use salt and pepper? If so, when do you season it? And how much do you use? Thank you
Nicky says
Hi just wondering if you can use margerine instead of butter
Karlynn Johnston says
You can, it will have a different taste but you can!
Joseph Delawsky says
never ever margarine is chemicals
D. Monroe says
Everything is chemicals. But margarine is trans fat, and is disgusting.
Delcar says
First time coming across your recipes. Was planning on a bottom round 3-4#. It’s been decades since I’ve done a roast and obviously badly need a refresher. Your recipes sound great, based on reviews. But you didn’t answer some important questions. How do you estimate doneness without a thermometer? Can you roast without a cover or must you use foil and if so should it be tented or wrapped? Oh, and can you drop the battle of the tip and top sirloin. I get it. They are different but the same!Del
Karlynn Johnston says
Hey Del,
It’s impossible to guess the temperature of a roast unfortunately, I always suggest a meat thermometer. Roasts aren’t like a steak that you could poke and sort of tell that the meats done.
Roast tented with foil, it helps keep that residual heat around it and some moisture.
And yes, tip and top are the same but different, this recipe cooks both to perfection!
Em says
Can this be very thinly sliced for a large group?
Aliohm says
This was as amazing as the reviews said it would be! We combined it with bernaise sauce, green beans and brussel sprouts— plates licked clean with by my 12 & 15 yr old, and husband. The youngest even said that Gordon Ramsay would have given it a positive review, and had seconds. Don’t hesitate.
PRO says
I think you’d be surprised if you use a Dutch oven and adjust the recipe a bit. I’ve used the butter/open Dutch oven on the stovetop with tender cuts of meat, and it turns out great. I saw someone on Rachel Ray’s show do the t-bones on the stovetop.
If you decide to give this recipe another try with a Dutch oven, I adjusted this recipe for this cut of roast , as follows:
OVEN 325 degrees Fahrenheit
SET ROAST ON COUNTER FOR 30-60 MINUTES, depending on how hot your kitchen is and the size of your roast.
1. In a Dutch oven, sear the roast on all sides. The string remains on to secure the roast. This replaces searing the roast in the oven at the high temperature as noted in the original recipe.
2. Remove the roast and put on a plate. While it’s cooling a bit, throw larger slices of onions (and garlic, if desired) into the Dutch oven. Cook for a few minutes, only until the bottom of the pan starts to get a bit sticky. Add a small amount of stock and deglaze the Dutch oven.
(If you want to keep the recipe simple the first time you make it, I would leave out the other veggies.)
3. Mix up your butter with the seasonings. Make sure your roast is cooled enough to continue with the next step.
4. With kitchen gloves on, coat the roast with the butter and herb mixture. It will look like the roast in her photo, except the roast will be seared.
5. Return the roast to the Dutch oven with the onions.
6. Put the lid on and transfer to heated oven.
7. The directions in the original recipe say to cook for 20-22 minutes per pound. Again, it depending on the size of your roast and your oven accuracy, start checking your roast about 20 minutes before you calculate when it will be done. Over the years, I’ve found that a roast is often overdone even when I have exactly following the time to cook stated in the recipe.
8. If you want to make gravy, just add extra stock to your Dutch oven to deglaze the sides, which will be brown from cooking. This will improve the flavour. Then, use the stock in any gravy recipe.
9. Happy eating!
Jeremy says
I want to make this tomorrow night, but I don’t have anything with a lid that’s big enough to cook it in, so covering it with foil is my only option. Should I adjust the cooking time, or just try to get the foil sealed as tight as possible? This will be my first time cooking such a big hunk of beef in the oven, so I’m a little worried about botching it. In the past, I’ve broiled London broils with a homemade dry rub made with salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar and cumin. Do you think that would work in the butter mixture for this recipe, or should I go with something more subtle and herb-based, considering it’s going to mix with the veggies below? Thanks in advance for any advice.
Willscrlt says
My roasting pan doesn’t have a lid, and the roast is too big to fit in my largest Corning Ware covered baking dish? You say to use the kids instead of tenting with foil, but I think that foul is going to be my only option. Any suggestions or modifications I should make?
P.S. This will be my 3rd recipe of yours that I’ve tried. You’re going to turn me into a follower. 🙂 Thank you for your great recipes and insights!
PRO says
Do you have a Dutch oven? I find that it cooks roasts, etc., better than any other method. It takes practice. I’ve even made t-bone and rib steaks in my Dutch oven and they turned out perfectly! You have to find a good recipe, if you’re going to cook tender cuts of meat.
Betty says
I have made this recipe at least three times and highly recommend it. My daughter is coming over this afternoon with her roast and I’m going to show her how to make it. As Karlynn says it’s not prime-rib but it makes the best of this cut of meat. Thank You.
Susan says
Very flavourful – not just the beef but the veggies as well! I used a combination of fresh parsley and dried rosemary mixed in with the butter. Will definitely be using this method again.
Nancy says
I made this last night and was amazed at how flavourful, juicy and tender it turned out! In the past I had cooked this cut of meat in the slow cooker and usually with less than great results. I had assumed that the problem was my cooking skills, not necessarily the cooking method. This recipe proved me wrong – Thank you! BTW- I used a dutch oven as the ‘roaster’ and it worked well.
Marjorie Robertson says
Was excellent. Family gobbled it up. thank you for sharing –