Oven-Roasted Sirloin Tip Roast: The Perfect Timing Guide

Cooking a sirloin tip roast in the oven is a great way to get a delicious, juicy, and tender cut of beef. The key to achieving this is to cook it slowly at a low temperature to tenderise the meat. This cut of beef is affordable and perfect for roasting.

To cook a sirloin tip roast in the oven, first, remove the roast from the fridge 1-2 hours before cooking to let it come to room temperature. Then, rub the meat with oil and season with salt and pepper. Some recipes also suggest adding dried herbs such as rosemary and thyme for extra flavour. Next, sear the meat in a hot pan to create a crust and seal in the juices. After this, transfer the meat to a roasting pan and place it in the oven.

The cooking time will depend on the size of your roast and your desired level of doneness. For a medium-rare roast with a warm red centre, cook until the internal temperature reaches 130°F. For a medium roast with a warm pink centre, cook until the internal temperature reaches 135°F. It's important not to overcook the meat as it will become tough and chewy.

Once the desired internal temperature has been reached, remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving. This resting time allows the juices to redistribute and results in juicier, more tender meat.

How to prep a sirloin tip roast for the oven

A sirloin tip roast is a cut of beef from the sirloin area, which offers a balance of tenderness and flavour. It is a lean cut, so it is important not to overcook it.

Step 1: Prep the Sirloin Tip

Firstly, rub the roast with olive oil, making sure to cover all the nooks and crannies. You can also pat the roast dry with paper towels and leave it uncovered in the refrigerator overnight. This will help form a nice crust when searing.

Step 2: Mix the Spices

In a small bowl, mix your chosen spices. You can use dried herbs and spices such as garlic powder, onion powder, dried rosemary, dried thyme, dried oregano, sea salt and black pepper. You can also add fresh parsley and fresh garlic cloves for extra flavour.

Step 3: Season the Roast

Cover the roast with olive oil and then rub the seasoning mix all over the meat. Leave the meat to rest for an hour to come to room temperature.

Step 4: Sear the Meat

Heat some olive oil in a large cast-iron skillet over medium-high heat. Sear the sirloin tip roast on all four sides, for about 3 minutes per side, until browned.

Step 5: Roast in the Oven

Transfer the meat to a roasting pan and place in the oven. The ideal oven temperature and cooking time will depend on how well you want your meat cooked. As a guide, for a 3-pound roast, cook at 350°F for 45-50 minutes for medium-rare, or 1 hour for medium. For a 4-5 pound roast, cook at 450°F for 15 minutes, then reduce the heat to 300°F and cook for 50-75 minutes for medium-rare.

Step 6: Rest and Serve

Remove the roast from the oven and let it rest for 10-20 minutes before carving and serving. This will keep the meat tender and juicy.

Enjoy your sirloin tip roast!

Oven temperature and cooking time

Pre-Cooking Preparation:

Before you start cooking, it is recommended to remove the roast from the refrigerator about an hour ahead of time. This step is optional but helps the meat cook more evenly and promotes tenderness. During this time, you can prepare the seasoning by mixing dried herbs and spices like garlic powder, onion powder, dried rosemary, thyme, oregano, salt, and pepper. You can also use fresh herbs and spices if preferred.

Oven Temperature:

For a sirloin tip roast, it is generally recommended to start with a high oven temperature to sear the meat and create a flavorful crust. Preheat your oven to 450°F (230°C). This initial high temperature will help seal in the juices and develop a caramelized crust.

Cooking Time:

Once the oven is preheated, place the seasoned roast in a shallow oven-proof pan fitted with a wire rack. If you don't have a rack, you can use thick chunks of carrots or onion rings to elevate the meat slightly above the pan. Place the pan in the oven and immediately reduce the temperature to 300-325°F (150-165°C).

The cooking time will depend on your desired doneness and the size of your roast. As a guide, cook the roast for about 15-20 minutes per pound. For a 3-pound roast, this would translate to approximately 45-50 minutes. However, it's important to monitor the internal temperature of the meat to ensure it reaches the desired level of doneness.

Checking for Doneness:

The best way to check if your sirloin tip roast is cooked to your liking is by using a meat thermometer. Insert the thermometer into the thickest part of the meat and refer to the following temperature guidelines:

• Rare: 115°F (46°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-Well: 150°F (66°C)
• Well-Done: 160°F (71°C)

It's important to note that the internal temperature of the meat will continue to rise by about 5-10°F while resting, so remove the roast from the oven just before it reaches your desired temperature.

Resting:

Once the desired internal temperature is reached, remove the roast from the oven and transfer it to a cutting board or serving platter. Tent it loosely with aluminum foil and let it rest for 10-20 minutes. This resting period is crucial, as it allows the juices to redistribute, ensuring a juicy and tender roast.

Slicing and Serving:

After the resting period, slice the meat against the grain to cut through any tough tissues and maximize tenderness. Thinner slices are generally recommended to minimize chewiness, but thicker slices can also work if the meat is of good quality and cooked to medium-rare.

Sirloin tip roast is delicious when served with pan juices drizzled on top. You can also use the juices to make a flavorful gravy. Accompany your roast with side dishes such as mashed potatoes, roasted vegetables, salads, and your favorite condiments.

Tips for Best Results:

• Dry the surface of the roast with paper towels before cooking to promote better browning.
• Tying the roast with kitchen twine helps it maintain its shape during cooking and ensures even cooking.
• Always rest the meat after cooking to retain moisture and tenderness.
• Use a sharp carving knife to slice against the grain for the most tender results.

Resting the meat after cooking

It is recommended to let the roast rest for at least 15 minutes, with some sources suggesting 20 minutes as an ideal duration. During this time, the meat should be loosely covered with foil to retain heat.

While the meat rests, its internal temperature will continue to rise. For a medium-rare roast, the target internal temperature before resting is 135°F, and it will rise to 140-145°F while resting.

The resting period is crucial in achieving the desired level of doneness and ensuring a tender, juicy roast. Skipping this step may result in a less desirable texture and moisture loss in the meat.

Additionally, it is important to note that the resting time provides an opportunity to prepare side dishes or sauces to accompany the roast. Gravy, for instance, can be made from the pan drippings while the meat rests.

Internal temperature of the roast

The internal temperature of your roast is key to achieving the perfect sirloin tip roast. Using a meat thermometer is the best way to ensure your roast is cooked to your liking.

The internal temperature of your roast will depend on how well done you like your meat. For a rare roast, you should aim for an internal temperature of 115°F. For medium-rare, the temperature should be 130-135°F, while for medium, it should be 135-140°F. A medium-well roast will be 145-150°F, and a well-done roast will be 150-155°F.

It's important to note that the temperature of your roast will continue to rise by about 5-10°F during the resting period. So, you should remove your roast from the oven when it's 5-10°F below your desired level of doneness.

For a medium-rare roast, the ideal internal temperature is 135°F. However, because the roast will continue to cook while resting, you should remove it from the oven at around 130°F.

If you prefer your meat on the rarer side, aim for an internal temperature of 115°F for rare, or 120°F for medium-rare. On the other hand, if you like your meat more well-done, go for an internal temperature of 145°F for medium-well, or 150-155°F for well-done.

Keep in mind that the cooking time will vary depending on the size and shape of your roast, so it's always best to use a meat thermometer to check the internal temperature and ensure your roast is cooked to perfection.

Reheating and storing leftovers

Leftovers are best stored in an airtight container in the fridge for up to 4 days. If you want to freeze your leftovers, place them in an airtight container or freezer bag and freeze for up to 3-4 months.

When it comes to reheating, the oven is your best bet to ensure your meat stays juicy and tender. If your beef was cooked medium-rare, preheat the oven to 250°F, wrap the meat in foil, and place it on a baking tray. Once the oven has reached temperature, turn it off and put the tray in for 20 minutes to warm up using the residual heat. For a medium roast, the oven temperature should reach 350°F before turning it off, and it will take around 5 minutes if your meat was kept in the fridge, or 8 minutes if it was in the freezer. For meat that's medium to well-done, the oven temperature should reach 390°F.

You can also reheat your leftovers in the microwave, though this is less preferred as it tends to dry out the roast. Place your leftovers in a baking dish and heat, uncovered, at 250°F, until the roast has fully warmed through and the internal temperature of the thickest part reaches 120°F.

Frequently asked questions