Sirloin Tip Roast

Name: Sirloin Tip Roast
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 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); 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

Mar 16, 2023 · 28 Comments

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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 pleases even the pickiest of eaters.

Sirloin tip roast is relatively easy to prepare, but I give the recipe my 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 don’t want those tasty pan drippings to go to waste. Plus, it’s a beautiful sauce on a beef roast with vegetables and leftovers. So I've provided you with a gluten-free beef gravy recipe below.

If you enjoy beef recipes, try ground beef jerky!

Contents show

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. In addition, 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 knowledgeable 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 produces a delicious main.

Since the sirloin tip roast is roasted at such a low temperature (250 degrees F), it's best to sear the meat before roasting. Searing the beef 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 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.

It doesn't make much difference if the center is cold when cooking or searing skinny slices of meat, like flanken ribs. However, for thicker cuts of meat, like pork or beef roasts, whole chicken, etc., allowing the core to temper to room temperature will transform it.

During Cooking

You can use a digital meat thermometer to check the internal temperature of your roast. I 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

Treating this sirloin tip roast after it is cooked is almost as important as how it’s cooked. First, let it rest before slicing, then cut it against the grain for optimal tenderness.

As it cooks, the meat juices push 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 liquid pool develops, it hasn’t rested enough, and the meat might be a bit tough and dry.

Remove the beef sirloin tip roast to a warm plate and tent it with foil for a good rest. You want to keep it warm but also want the foil to be loose so the meat doesn’t “sweat” and lose those valuable juices. Let it sit for 15 to 20 minutes.

Slicing

When you slice the roast beef, do so against the grain. When you look at your roast, you will see lines of muscle fiber running in one direction. These muscle fibers are strong, so you want to slice across them, at an angle, vs. cutting 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 does make all the difference when you eat it.

What to Serve with Roast Beef

Leftover Ideas

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

This recipe was originally published in April 2021. Blog post updated March 2023.

Did you make this slow roast beef recipe? If you did, please give it a star rating and leave a review or comment below! And don't forget to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!