Best 12 Sirloin Tip Roast Recipes

BEEF SIRLOIN TIP ROAST

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.

MARIE'S TENDER SIRLOIN TIP ROAST

Steps:

• Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
• Mix together rest of ingredients and rub over roast.
• Let set for one half hour.
• Preheat oven to 325°, place roast in pan and place on upper oven rack.
• Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
• Use a meat thermometer to check doneness - should read 140° for medium.
• Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.

THE BEST GRILLED SIRLOIN TIP ROAST

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.

SIRLOIN TIP CROCK POT ROAST WITH GRAVY

Steps:

• Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
• Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
• Open soup can and spread all over the roast with a butter knife.
• Do NOT add any liquid to the crock pot!
• Cook on high for two hours, then on low for another four, at least.
• You don't want the roast to be falling apart, but you want it tender.
• Remove the roast and put on a platter.
• Cover with foil and let it rest in a warm place for about 20 minutes.
• Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
• Stir frequently.
• You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.

GRILLED BEEF SIRLOIN TIP ROAST

Steps:

• Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
• Add the roast.
• Squeeze air from bag, allowing marinade to cover the roast; seal.
• Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
• Place roast on grill rack over medium-hot coals.
• Grill with lid down for 45 minutes.
• Turn the roast over and grill for another 30 minutes or until done to taste.
• Cut into 1/2 to 3/4 inch slices.
• Serve immediately.

DAN'S GRILLED SMOKED SIRLOIN TIP ROAST

Steps:

• 1. You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
• 2. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
• 3. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
• 4. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
• 5. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
• 6. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
• 7. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
• 8. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

SUSAN'S SIRLOIN TIP ROAST

Steps:

• 1. Sear roast on all sides by placing in a very hot greased iron skillet and turning every couple of minutes.
• 2. Place roast in crock pot on low. Pour the water around the roast. Sprinkle with pepper and a little salt if desired. Place the garlic and onions over top of the roast. Cover crock pot and cook on low 6 hours.
• 3. With a meat thermometer, check the thickest part of the roast for doneness. I cook until it reaches 160 degrees. When done, remove roast from crock pot with 2 large spatulas or spoons and place on serving platter.
• 4. Take meat juices and onions from crock pot and place in sauce pan. Dissolve 1/4 cup flour in 1/2 cup water and add to drippings. Boil as for gravy until thick. Add more water if necessary to achieve desired consistency.
• 5. This roast should slice - it does for me. The cooking time is approximate depending on the size of your roast and how the crock pot cooks. I used the medium size crock pot - about 3 quarts capacity.

SIRLOIN TIP ROAST WITH BACON

Steps:

• Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast, Rub with 1 Tbsp mustard and sprinkle with thyme. Place onto a roasting rack and top roast with the slices of bacon. Roast at 325 degrees for 1 1/2 to 2 hours.
• Remove roast from pan. Pour drippings into a small skillet.
• Whisk in remaining tsp of mustard and heat to boiling. Continue to boil util the juices are shiny and have thickened. Spoon sauce over roast and serve.

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.