FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Sirloin Tip Roast Recipe
• Ingredients & Substitutions
• How To Cook A Sirloin Tip Roast
• Cooking Time Chart
• My Tips For Best Results
• Storage And Reheating
• Serving Suggestions
• More Easy Roast Recipes
• My Tools For This Recipe
• Sirloin Tip Roast (Easy & Tender) Recipe card
• Recipe Reviews

Once you try my easy, savory, herb-crusted beef sirloin tip roast recipe , you’ll want to make it again and again! Unlike many other holiday cuts I admittedly love so much (I’m looking at you, boneless leg of lamb , roasted beef tenderloin , and filet mignon !), this one is budget friendly — but still packed with flavor.

Why You’ll Love My Sirloin Tip Roast Recipe

• Tender and juicy with a crust – This cut can be tough if you don’t prepare it properly. My method includes a quick sear for a perfect crust, followed by low-and-slow cooking to make the meat so tender. Love. It.
• Herby, garlicky, savory flavor without the fuss – You’ll taste lots of garlic and herbs, yet all you need are pantry ingredients (and the roast itself, of course).
• Quick and easy prep – It only takes 10 minutes of hands-on time! I make my side dishes while I have the sirloin tip roast in the oven.
• Perfect for holidays – This is one of the best inexpensive cuts for a holiday meal on a budget. Plus, it makes delicious leftovers for sandwiches the next day!

Ingredients & Substitutions

Here I explain the ingredients for this beef sirloin tip roast, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Sirloin Tip Roast – This cut, also called a round tip roast, is cut from the hindquarters of the cow. Even though it’s a tougher cut, sirloin tip roast recipes become tender, mouthwatering masterpieces when roasted slowly at lower temperatures. Choose a roast with a uniform shape and some marbling. I prefer to get it at the butcher shop, but grocery stores may also have it. Don’t confuse the roast with sirloin tip steaks , which is the roast in sliced form. If you can’t find it, you can make my rump roast or top sirloin roast as other budget cut options.
• Olive Oil – Oil adds flavor, helps the seasonings stick, and I also using it for searing to get that browned crust. Feel free to use any cooking oil you like.
• Dried Herbs & Spices – My recipe for sirloin tip roast is simple, simple, simple … no need to fuss with fresh garlic or fresh herbs. Instead, I used garlic powder , onion powder , dried rosemary , dried thyme , and dried oregano that I already had on hand. You can also substitute Italian seasoning instead of the individual dried herbs.
• Sea Salt & Black Pepper

How To Cook A Sirloin Tip Roast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Tie the roast. After refrigerating unwrapped overnight (optional — see my tips below for details), tie the roast together tightly at 1-inch intervals with kitchen twine . Tie in one direction first, then in the other, twisting the twine around the first direction to make a net. You can see how I tied mine in the picture above.
2. Mix the spices. In a small bowl, combine the garlic powder, onion powder, salt, pepper, and dried herbs.
3. Season the roast. Cover the roast with olive oil, then rub the seasoning mixture into the meat on all sides. Rest to come to room temperature, then preheat the oven.

1. Sear until browned. Heat more oil in a large cast iron skillet over medium-high heat. Sear the sirloin tip roast on all four sides.
2. Roast in the oven. Transfer the meat to a roasting pan with a wire rack and bake to your desired doneness. (My pan was way too big for the roast, haha, but it’s fine — you just need something to keep it elevated.) See my handy chart for roasting times and temperatures below!

1. Rest, then slice. Take the roast beef out of the oven, transfer to a cutting board, and tent loosely with foil. Rest before slicing against the grain.

Cooking Time Chart

I recommend using a probe thermometer (it will beep when the right temperature is reached) for a perfect sirloin tip roast every time. In case you don’t have one, I made this handy time chart for you, but as you can see the time varies widely depending on how thick the roast is and how you tie it. (If you do have one, just go by the target internal temperature!)

Note: The guidelines above are the temperature that the roast should be when you take it out of the oven, before resting. The internal temperature will rise an additional 10 degrees F while resting.

My Tips For Best Results

• Dry out the surface before cooking. Pat the roast dry with paper towels and leave it uncovered in the refrigerator overnight if possible. This firms up and dries the outside of the roast, allowing it to get a better sear. It will still be juicy inside after you cook it!
• Tie the roast tightly. Tying the roast with twine prevents it from spreading during cooking. This not only makes it look more appealing, but also helps it cook more evenly.
• Test with a thermometer. Cook time can vary based on your oven, the shape of your roast, and even the pan you use. A probe thermometer is the best, easiest way to be certain of the right doneness, but a regular meat thermometer also works if you use the time chart above.
• Resting is a must. Like all roasts and steaks , resting the sirloin tip roast after cooking allows the juices to redistribute inside the meat and keeps it tender. Don’t skip it!
• Slice against the grain. This breaks up the muscle fibers, so each bite is tender as can be.

Storage And Reheating

• Store: Keep leftovers in a covered container in the fridge up to 4 days.
• Reheat: Slices are best reheated in a skillet with a little beef broth to rehydrate them. You can also reheat a whole unsliced sirloin tip roast in the oven, using the same method I use for reheating beef tenderloin . Personally, I prefer to use the leftovers to make vegetable beef soup or a sandwich on grain-free bread.
• Freeze: Place slices between sheets of parchment paper in a zip lock bag and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

Hearty roasts call for plenty of side dishes! Here are some of my favorites to serve with this main dish:

• Veggies – I like to balance the rich main dish with some roasted brussels sprouts , roasted cauliflower , or root vegetables on the side. When I’m feeling fancy, I pair this roast with my broccoli rabe recipe , or serve buttery sauteed mushrooms over the slices.
• Potatoes – Classic oven roasted potatoes or creamy mashed sweet potatoes are perfect to round out your holiday meal. I usually make one of these, since they are easy crowd pleasers. For lighter alternatives, try roasted turnips (they are similar in texture and flavor to roasted potatoes), air fryer jicama fries or my mashed cauliflower .
• Salads – Crisp and crunchy salads like carrot salad , sweet kale salad , or a simple spring mix salad pair well with this sirloin tip roast. For the holidays, my persimmon salad is extra festive!
• Sauces – This time I just whisked together some mustard, mayo, and horseradish. But you can also make au jus or gravy from the pan drippings.

More Easy Roast Recipes

There are so many different cuts you can use to cook a roast, whether it’s the holidays or simply a dinner night in. Here are some others you might like:

My Tools For This Recipe

• Kitchen Twine – I use this food grade twine to tie the roast.
• Large Cast Iron Skillet – For getting that golden brown sear. Find my favorite one at Amazon or Target .
• Roasting Pan With Rack – This nonstick pan fits roasts, turkeys , and more!
• Meat Thermometer – Essential for making sure meats cook correctly and don’t overcook. I prefer my probe thermometer , which beeps when ready, but a regular one will work.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 lb Sirloin tip roast ▢
• 2 tbsp Olive oil (divided) ▢
• 1 tbsp Garlic powder ▢
• 1 tbsp Onion powder ▢
• 1 tbsp Sea salt (or 1 teaspoon per pound of meat) ▢
• 3/4 tsp Black pepper (or 1/4 teaspoon per pound of meat) ▢
• 2 tsp Dried rosemary ▢
• 2 tsp Dried thyme ▢
• 2 tsp Dried oregano ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the sirloin tip roast dry with paper towels.
2. If you have time, place it onto a sheet pan and refrigerate, uncovered, overnight. (This will help form a nice crust when searing, but you can skip this step if you didn’t plan ahead.)
3. When ready to cook, remove the roast from the fridge and pat dry again if needed. Tie kitchen twine around the roast at 1-inch intervals. (This will help it keep its shape while roasting.)
4. Rub the roast all over with 1 tablespoon of olive oil.
5. In a small bowl, combine garlic powder, onion powder, salt, pepper, and dried herbs. Rub the spice mixture all over the meat. Let the meat rest for 1 hour to come to room temperature.
6. Preheat the oven to 300 degrees F (121 degrees C).
7. Heat the remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the roast and sear on all 4 sides, about 3 minutes per side , until browned.
8. Transfer the sirloin tip roast to a roasting pan .
9. Bake the sirloin tip roast in the oven, until it reaches 115 degrees F for rare (30-50 minutes), 125 degrees F for medium rare (40-60 minutes), 135 degrees F for medium (50-70 minutes), or 145 degrees F for medium well (60-80 minutes). Note: Cook times are for a 3-pound roast. See the chart in the post above for cook times per pound if your roast is smaller or larger. Also, cook time will be different if you didn’t let the roast come to room temperature (in step 5 above) or sear on all 4 sides before roasting.
10. Remove from the oven, transfer to a cutting board , cover loosely with aluminum foil , and rest for about 15 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 8 ounces

Note: I re-tested this sirloin tip roast recipe in September 2023. The only change was adjusting the oven temperature to 300 degrees F (instead of 250) and increasing the cooking time estimates.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Tip Roast Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sirloin Tip Roast (Easy & Tender)

My beef sirloin tip roast recipe uses olive oil, herbs, spices, and an easy method to transform a budget cut into a rich, tender meal.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/sirloin-tip-roast/

Ingredients

• 3 lb Sirloin tip roast
• 2 tbsp Olive oil (divided)
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Sea salt (or 1 teaspoon per pound of meat)
• 3/4 tsp Black pepper (or 1/4 teaspoon per pound of meat)
• 2 tsp Dried rosemary
• 2 tsp Dried thyme
• 2 tsp Dried oregano

Instructions

1. Pat the sirloin tip roast dry with paper towels.
2. If you have time, place it onto a sheet pan and refrigerate, uncovered, overnight. (This will help form a nice crust when searing, but you can skip this step if you didn’t plan ahead.)
3. When ready to cook, remove the roast from the fridge and pat dry again if needed. Tie kitchen twine around the roast at 1-inch intervals. (This will help it keep its shape while roasting.)
4. Rub the roast all over with 1 tablespoon of olive oil.
5. In a small bowl, combine garlic powder, onion powder, salt, pepper, and dried herbs. Rub the spice mixture all over the meat. Let the meat rest for 1 hour to come to room temperature.
6. Preheat the oven to 300 degrees F (121 degrees C).
7. Heat the remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the roast and sear on all 4 sides, about 3 minutes per side , until browned.
8. Transfer the sirloin tip roast to a roasting pan .
9. Bake the sirloin tip roast in the oven, until it reaches 115 degrees F for rare (30-50 minutes), 125 degrees F for medium rare (40-60 minutes), 135 degrees F for medium (50-70 minutes), or 145 degrees F for medium well (60-80 minutes). Note: Cook times are for a 3-pound roast. See the chart in the post above for cook times per pound if your roast is smaller or larger. Also, cook time will be different if you didn’t let the roast come to room temperature (in step 5 above) or sear on all 4 sides before roasting.
10. Remove from the oven, transfer to a cutting board , cover loosely with aluminum foil , and rest for about 15 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.

Maya’s Recipe Notes

Serving size: 8 ounces

Note: I re-tested this sirloin tip roast recipe in September 2023. The only change was adjusting the oven temperature to 300 degrees F (instead of 250) and increasing the cooking time estimates.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)