Sirloin Tip Roast Recipe | Yummly
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Sirloin Tip Roast

BS' IN THE KITCHEN(24)
D. Gillis: "yummy, I didn't have all the herbs but the recipe…" Read More
8Ingredients
3Hours
520Calories
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Sirloin Tip Roast

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Ingredients

US|METRIC
4 SERVINGS
  • 2 1/2 lb. sirloin tip roast
  • 2 tsp. kosher salt (or 1 tsp table salt)
  • 1 1/2 Tbsp. vegetable oil
  • 1 tsp. pepper
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1 1/2 tsp. crushed red pepper flakes (for extra spice use chili pepper flakes)
  • 3 cloves garlic (minced)
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    NutritionView More

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    520Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories520Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat9g45%
    Trans Fat0g
    Cholesterol185mg62%
    Sodium1350mg56%
    Potassium940mg27%
    Protein60g118%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A6%
    Vitamin C2%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(24)

    Reviewer Profile Image
    D. Gillis a month ago
    yummy, I didn't have all the herbs but the recipe gives you enough of a idea that it still came out great.
    Reviewer Profile Image
    Leah G. 8 months ago
    Turned out great! I also added some Herbes de Provence which was a nice addition. The other difference (which I think really improves the gravy) was that I seared it in a non stick frying pan and then transferred it to a Dutch oven for roasting. I made sure to transfer the drippings from the frying pan adding a bit of beef broth to make sure all the drippings were transferred -really improved overall flavor of roast.
    Reviewer Profile Image
    Jim 10 months ago
    This is our go-to roast recipe. Always turns out juicy, tender and flavourful. For an even easier twist, you can simply rub with your favourite steak spice blend. Definitely keep this one in the rotation.
    Reviewer Profile Image
    Douglas 2 years ago
    Very good and ridiculously easy.
    Reviewer Profile Image
    Lisa 2 years ago
    Beautifully tender and juicy! Love it!
    Reviewer Profile Image
    Arisha D. 2 years ago
    Turned out great. I would definitely make it again.
    Reviewer Profile Image
    Anita Cardona 2 years ago
    I didn’t like it at all. I made it as it said but left it in the oven until it was 135 degrees F and then 145 degrees F with the oven off because I don’t like it as rare. It was still too rate for me but that’s just a matter of preference. I didn’t care for the flavor and texture of the beef. Not sure if it’s the beef itself of the cooking method. The spices were good but I still didn’t even finish my beef. My husband snd son didn’t like it either. We don’t even want the leftovers which has never happened to us with beef.
    Reviewer Profile Image
    Absolutely delicious. Soooo most and juicy, even days later when eaten as leftovers.
    Reviewer Profile Image
    McDermott 3 years ago
    The roast turned out great! very tender and juicy and perfectly medium rare. I will definitely use this recipe again.
    Reviewer Profile Image
    Jay 3 years ago
    Awesome made it twice according to the recipes
    Reviewer Profile Image
    April Danielson 3 years ago
    turned out good forgot to cook veggies though
    Reviewer Profile Image
    Deane Bosco 3 years ago
    So good! I will make this again soon.
    Reviewer Profile Image
    Joshua W. 3 years ago
    cooked for 2 hrs and then rested in oven for 30 min. 4 lb roast. still turned a beautiful medium rare.
    Reviewer Profile Image
    Arlene.DesRoches 4 years ago
    It was alright. I had to cook it longer than the recipe said to. The herb rub was really good though.
    Reviewer Profile Image
    Ryan Laidlaw 4 years ago
    Delicious, needed a bit of sauce to liven it up. Great with peppercorn.
    Reviewer Profile Image
    great juicy roast. need to make sure its room temp though or its a bit rare
    Reviewer Profile Image
    Tillman Drevor 4 years ago
    Our roast must have been a little small as after an hour and twenty, it was at 130f. Next time I make this (and there will certainly be many next times), I'll have the meat thermometer in there from the start and keep a better eye on it. Salting it the night before is key!
    Reviewer Profile Image
    Brandon Bishop 4 years ago
    Insanely good. My new fav way to cook this
    Reviewer Profile Image
    Shawna Mercer 4 years ago
    Really simple and really good! The meat was perfectly cooked! Family loved it! I will make it again.
    Reviewer Profile Image
    Derek Deman 5 years ago
    I did not care for the spice blend here and I prefer this on the rotisserie instead of the oven. However if you follow the directions the meat was cooked absolutely perfectly. Just did not care for the spices. I wish I had used my spice blend.
    Reviewer Profile Image
    Taylor M. 5 years ago
    I've made this a few time now and it is incredible.
    Reviewer Profile Image
    Leon Birdsong 5 years ago
    Best thing I've ever made, and restaurant quality.
    Reviewer Profile Image
    Leanna Westbrook 5 years ago
    Out of all the tips and tricks I've read about in cooking the perfect roast, this is the best recipe I've come across. The roast is tender, flavourful and has turned out perfectly every time. For advanced and novice cooks alike.. very easy to follow and a no fail recipe. Thank you for sharing
    Reviewer Profile Image
    Kelly G. 6 years ago
    This roast turned out delicious and a perfect med. rare, just the way we like it. Salted in the morning and let it sit all day instead of overnight and it was still flavorful and tender.

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