Best 4 Best Way To Cook Sirloin Tip Roast Recipes

**Unveiling the Delights of Sirloin Tip Roast: A Culinary Journey Through Succulent Flavors**

Savor the exceptional culinary experience that awaits you with sirloin tip roast, a prime cut renowned for its versatility and delectable flavors. Embark on a tantalizing adventure as we explore three distinct recipes that showcase the multifaceted nature of this remarkable roast. Prepare to tantalize your taste buds with a classic oven-roasted sirloin tip roast, expertly seasoned and infused with aromatic herbs. Discover the wonders of a slow cooker sirloin tip roast, where tender meat falls apart effortlessly, enveloped in a rich and savory sauce. Unleash your inner chef with a flavorful sirloin tip roast cooked to perfection in an air fryer, resulting in a crispy exterior and a juicy, succulent interior. Each recipe offers a unique culinary journey, ensuring an unforgettable dining experience that will leave you craving for more.

Let's cook with our recipes!

SIRLOIN TIP ROAST

Sirloin Tip Roast image

This Sirloin Tip Roast is tender and juicy with mouthwatering beefy flavors. All it takes is simple seasoning and slow roasting to make this easy dinner.

Provided by TipBuzz

Categories dinner Main Course

Time 1h35m

Number Of Ingredients 7

Ingredients

3-4 pounds sirloin tip roast
1 tablespoon oil (canola, sunflower, refined olive oil etc.)
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
thyme sprigs (or rosemary sprigs (or 1 teaspoon dried thyme or rosemary))
1/2 large onion
2 large carrots (cut into 1/2-inch chunks)

Steps:

Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.

Nutrition Facts : ServingSize 4 oz, Calories 235 kcal, Carbohydrate 3 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 402 mg, Fiber 1 g, Sugar 1 g

THE BEST GRILLED SIRLOIN TIP ROAST

The Best Grilled Sirloin Tip Roast image

If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)
1 tablespoon kosher salt
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon coarsely ground pepper
2 tablespoons olive oil, divided
1 small onion, chopped
1 bottle (750 milliliters) dry red wine
6 fresh thyme sprigs
1 garlic cloves, crushed
1/2 teaspoon whole peppercorns
3 whole cloves
6 tablespoons softened butter
2 tablespoons prepared horseradish
3 tablespoons fresh thyme leaves

Steps:

Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

TOP SIRLOIN ROAST

Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories Main Dish Recipes Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

Ingredients

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

BEEF SIRLOIN TIP ROAST

Beef Sirloin Tip Roast image

This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 beef sirloin tip roast (3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
2 tablespoons cornstarch

Steps:

Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

Tips:

For a tender and flavorful roast, choose a sirloin tip roast that is at least 2 inches thick.
Trim any excess fat from the roast before cooking.
Season the roast with salt, pepper, and your favorite herbs and spices.
Sear the roast in a hot skillet over medium-high heat for 2-3 minutes per side.
Transfer the roast to a slow cooker or Dutch oven and cook on low for 8-10 hours, or until the roast is fall-apart tender.
Let the roast rest for 10-15 minutes before carving and serving.
Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Sirloin tip roast is a versatile and affordable cut of beef that can be cooked in a variety of ways. Whether you choose to braise it, roast it, or slow-cook it, sirloin tip roast is sure to be a delicious and satisfying meal. With its rich flavor and tender texture, sirloin tip roast is a great choice for any occasion.