How Long to Cook Sirloin Roast Medium Rare

This recipe for tender and juicy sirloin tip roast is an absolute winner. Beloved by family and friends, this slow roast beef will easily be the highlight of your dinner table. It's perfect for everything from lunch meat to fancy holiday dinners, and it pleases even the pickiest of eaters.

Sirloin tip roast is relatively easy to prepare, but I give the recipe my own special touch with a delicious sea salt, garlic, and herb crust. Cooking it low and slow in the oven makes it exceptionally mouth-watering.

In theory, gravy is optional, but you really don't want those scrumptious pan drippings to go to waste. Plus it's a wonderful sauce on the beef roast, vegetables,and leftovers. I've provided you with a gluten-free beef gravy recipe below.

All You Need to Know About Sirloin Tip Roast

When it comes to lean, economical, and easy to cook cuts of beef, it's hard to beat the sirloin tip roast. It's a good value, just like the bottom round roast, because it comes from the rump and hind legs, which are more muscular. The lower fat content makes it less tender, so it's perfect for cooking slowly.

What to Look For At the Store

My local butcher calls it sirloin tip roast, but you might also see this cut labeled as:

Ball Tip Roast
Crescent Roast
Knuckle Peeled
Knuckle Roast
Round Tip Roast

But remember, if you ever have a question or an issue, ask your butcher! Most are incredibly knowledgable and happy to help.

How to Cook Beef Sirloin Tip Roast

The best way to cook this lean cut is oven roasting or braising. I typically oven roast because it involves less hands on time, but still produces a very flavorful main.

Since the sirloin tip roast is roasted at such a low temperature (250 degrees F), it's best to sear the meat prior to roasting. Searing the meat caramelizes the surface of the roast, providing flavor and a golden crust.

Essential Tips For Perfect Slow Roast Beef

Before Cooking

Leave your raw, uncooked roast out on the counter for at least an hour (or two) to warm to room temperature. This will aid in producing juicier, more evenly cooked meat.

When it comes to cooking or searing really thin slices of meat, like these Flanken Ribs, it doesn't make a lot of difference if the center is cold. For thicker cuts of meat though, like pork or beef roasts, whole chickens, etc., allowing the meat temper to room temperature will transform it.

During Cooking

Use a digital meat thermometer to check the internal temperature of your roast. I really can't stress the importance of this enough, a thermometer ensures you aren't overcooking (or undercooking!) the roast. You can pull it out of the oven at just the right temperature.

After Cooking

How you treat this sirloin tip roast after it is cooked is almost as important as how it's cooked. You must let it rest before slicing, and then you have to slice it properly, against the grain, for optimal tenderness.

As it cooks, the meat juices are pushed toward the center of the beef round roast. When you allow it to stand at room temperature, the juices re-distribute throughout the meat and are reabsorbed. If you slice into the meat and a pool of juice develops, then it hasn't rested enough, and the meat might be a bit tough and dry.

For a good rest, remove the beef sirloin tip roast to a warm plate and tent it with foil. You want to keep it warm, but you also want the foil to be loose so the meat doesn't "sweat" and lose those valuable juices.Let it sitfor 15 to 20 minutes.

Slicing

When you slice the roast beef, make sure you do so against the grain. What in the world does that mean? Well, visually, when you look at your roast, you should be able to see lines of muscle fiber running in one direction. These muscle fibers are strong, so you want to slice across them, at an an angle, vs. slicing parallel, or in the same direction as these lines.

Cutting through these muscle fibers shortens them, making the meat more tender when you chew it. Such a simple concept, but it really does make all the difference when you eat it.

What to Serve with Roast Beef

Instant Pot Mashed Potatoes or Oven Roasted Horseradish Dijon Potatoes
Brussels Sprouts with Apples and Bacon
Roasted Butternut Squash
Garlic Lovers Roasted Cauliflower
Gluten-Free Biscuits or Gluten-Free Cornbread
Broccoli Salad

Leftover Ideas

Beef roast sandwiches or French dip sandwiches on gluten-free bread
Gluten-free beef stew
Gluten-free refried rice

Sirloin Tip Roast Recipe

Ingredients

To Make the Roast

3-5 pounds sirloin tip roast (also known as beef round tip roast)
1 tablespoons olive oil
1 tablespoon bacon fat (or another oil for frying)
2 teaspoons Himalayan pink salt or sea salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon ground black pepper

To Make the Gravy

½ cup water
3 tablespoons arrowroot starch
pan drippings from the roast
2 cups gluten-free beef broth
½ cup full bodied red wine (like a merlot or cabernet)

Instructions

To Make the Roast

Preheat oven to 250 degrees (F).
In a small bowl, combine the Himalayan pink salt, garlic powder, dried thyme, dried rosemary, and ground black pepper.
Remove the sirloin tip roast from its packaging and place on a plate or in a shallow bowl. Do not cut off the butcher's twine tied around the roast. Rub down the roast with the olive oil, followed by the garlic and herb rub (all sides).
Warm the bacon fat in a 10-12" cast iron skillet over medium-high heat. When the pan is hot, place the roast in the skillet. Sear on all sides until browned and caramelized (about 4-6 minutes each side).
Bake for about 15-18 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).
Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

To Make the Gravy

Combine the cold water and the arrowroot starch. Set aside.
In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).
Stir in the beef broth and red wine.
Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil.
Whisk in the arrowroot starch mixture.
Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.

Notes

Slicing

Cutting through these muscle fibers shortens them, making the meat more tender when you chew it. Such a simple concept, but it really does make all the difference when you eat it.

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Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Fine Grain

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