Why You’ll Love this Sirloin Tip Roast
Why is a sirloin tip roast going to become your new favorite weekend dinner? Let me count the ways. This budget-friendly cut delivers impressive flavor without breaking the bank.
The garlic-studded exterior creates pockets of savory goodness throughout each slice, while that Dijon mustard coating forms a magnificent crust.
I love how versatile this roast is—serving rare to medium lets everyone choose their perfect doneness.
The wine-infused au jus adds a restaurant-quality finishing touch that’ll have family begging for seconds. And those leftovers? Cold roast beef sandwiches tomorrow, my friend. Sunday dinner solved.
What Ingredients are in Sirloin Tip Roast?
Making a perfect sirloin tip roast starts with gathering the right ingredients. This recipe combines robust flavors with simple seasonings to create a showstopping centerpiece for your weekend dinner. And don’t worry about hunting down exotic spices—everything you need is likely already in your pantry or easily found at your local grocery store.
- 1 sirloin tip roast (5 to 8 pounds)
- 1 cup water
- 1/2 cup red wine
- 6 garlic cloves
- 3 bay leaves
- 4 tablespoons au jus mix
- Dijon mustard
- Minced onions or onion powder
- Granulated garlic powder
- Dried basil
- Crushed rosemary
- Dried tarragon
- Salt
- Ground black pepper
- 100% extra virgin olive oil
When shopping for your sirloin tip roast, look for one with good marbling for the best flavor and tenderness. The quality of your red wine will impact the final au jus, so while you don’t need to use an expensive bottle, choose something you’d enjoy drinking. And remember that fresh herbs can be substituted for the dried ones if you prefer—just use about three times the amount since dried herbs are more concentrated. The beauty of this recipe is its flexibility, allowing you to adjust seasonings to your family’s taste preferences.
How to Make this Sirloin Tip Roast
A perfect sirloin tip roast requires a bit of planning, but trust me, the results are worth every minute. Start by placing your 5-8 pound roast in the refrigerator a couple days before cooking day—this slow thawing makes all the difference in texture.
About an hour before you’re ready to cook, let the meat sit at room temperature (this helps guarantee even cooking). Then give it a thorough rinse and pat it completely dry with paper towels before generously seasoning with salt and pepper on all sides.
Now comes the vital searing step. Pour enough extra virgin olive oil to cover the bottom of a roasting pan and heat it over medium-high heat for about 4 minutes until it’s shimmering hot. Word to the wise: wear long sleeves and oven gloves for this part—hot oil splatters are no joke.
Place the roast in the hot pan and sear on all sides until beautifully browned, about 6-8 minutes total, until approximately 1/2 cup of fat has rendered. Transfer the seared roast to a wire rack set in a clean roasting pan, pour 1 cup water and 1/2 cup red wine over the top, and make small slits to insert the halved garlic cloves (all 6 of them) into the meat.
Brush the entire roast generously with Dijon mustard, then sprinkle on more salt, pepper, and the remaining seasonings—including your onion powder, garlic powder, basil, crushed rosemary, tarragon, and 4 tablespoons of au jus mix.
Pop your uncovered masterpiece-in-progress into a 325-degree preheated oven for 2 1/2 to 3 1/2 hours, depending on your desired doneness. Remember the roast will continue cooking after you take it out, so remove it when it’s slightly under your target doneness (pull it at rare for medium-rare results, at medium-rare for medium).
Then comes the hardest part—patience! Tent the roast with aluminum foil and let it rest for 20-30 minutes, allowing those flavorful juices to redistribute throughout the meat.
When you finally slice into your creation, collect all those wonderful juices, including the rendered fat from searing, to serve alongside as au jus. Using a KitchenAid food processor can dramatically streamline your meal preparation, making short work of vegetables for accompanying side dishes. For precise, even slices that showcase your roast beautifully, a high end food processor with quality slicing attachments can make the presentation truly restaurant-worthy. The moment your knife slides through that perfectly pink center, you’ll know why this classic deserves a spot in your regular rotation.
Sirloin Tip Roast Substitutions and Variations
While you’ve now mastered the classic sirloin tip roast preparation, let’s consider some creative alternatives that might better suit your pantry or preferences.
Don’t have red wine? Substitute beef broth or pomegranate juice for similar depth. The Dijon can be swapped for whole grain mustard or horseradish for a different kick.
For herb variations, try a Mediterranean blend with oregano and thyme, or go bold with a coffee-chili rub.
The roast itself is flexible too—top round or eye of round work nicely if sirloin tip isn’t available.
Can’t find au jus mix? Simply reduce beef broth with worcestershire sauce.
What to Serve with Sirloin Tip Roast
Now that your perfectly roasted sirloin tip is resting under its foil tent, let’s talk about what to serve alongside this magnificent centerpiece.
I’m partial to classic pairings like creamy mashed potatoes (nothing soaks up that delicious au jus better) and roasted vegetables with a touch of the same herbs used on the roast.
Want something lighter? A crisp green salad with vinaigrette offers lovely contrast to the rich meat.
Homemade Yorkshire puddings are worth the effort, trust me.
And don’t forget a good bottle of the same red wine you used in the recipe—what goes in the food should go in your glass!
Final Thoughts
Whether you’re cooking for a special occasion or simply treating yourself to a fantastic weekend meal, this sirloin tip roast recipe delivers impressive results without complicated techniques.
I love how this cut transforms from humble to heavenly with just a bit of patience and proper technique.
The key is respecting the process—searing for flavor, seasoning generously, and letting it rest.
That final resting period? Non-negotiable. Trust me on this.
What makes this recipe special is its adaptability.
Adjust the seasonings to your preference, try different herbs, or experiment with the cooking time for your perfect doneness.
And if you’re looking to complement your roast, consider preparing a beer cheese spread that pairs wonderfully with the rich flavors of the meat.
For an even more flavor-packed meal, consider trying a slow cooker method that combines wine, beef stock, and fresh herbs like thyme for depth and complexity.
Your kitchen, your rules.
