Pioneer Woman Sirloin Tip Roast

This Sirloin Tip Roast delivers everything you want in a centerpiece roast with very minimal effort. The Pioneer Woman’s recipe keeps things classic and straightforward which means the end result is always juicy and super tender with a toasty herb crust that smells amazing as it roasts. I rely on a quick homemade rub and let the oven do the magic while I prep the sides or enjoy time with family.

I first made this roast on a late summer weekend for friends and everyone wanted the recipe by the end of the night. The blend of classic herbs with a generous rest makes it foolproof and hard not to love.

Ingredients

• Sirloin Tip Roast: look for a 3 to 4 pound cut with some nice marbling for juiciness
• Olive oil: helps the rub stick and gives the roast a nice crust use extra virgin for best flavor
• Kosher salt: locks in flavor go for flaky kosher salt if possible for even seasoning
• Freshly ground black pepper: adds bite use coarsely ground for a bit of texture
• Garlic powder: boosts savoriness and makes every bite aromatic pick a fragrant variety for most flavor
• Onion powder: deepens the background flavor and balances the herbs check for freshness by scent
• Dried rosemary: lends classic herby flavor crush lightly in your hands to release oils before adding
• Dried thyme: brings an earthy note and holds up well to roasting use a fresh dried batch for best results

Step-by-Step Instructions

Prep the Oven:

Set your oven to 325 degrees Fahrenheit so it has time to preheat well before the roast goes in

Mix the Spice Rub:

Mix together kosher salt freshly ground black pepper garlic powder onion powder dried rosemary and dried thyme in a small bowl making sure there are no spice clumps

Season the Roast:

Rub the sirloin tip roast all over with olive oil so the spices cling then apply the seasoning mix on every surface and into any crevices for an even coat

Arrange in the Pan:

Place your seasoned roast fat side up on a roasting rack set inside a roasting pan if you do not have a rack use thick sliced onions under the roast to lift it slightly

Roast the Meat:

Slide the roast into your preheated oven and bake for twenty to twenty five minutes per pound or until the internal temperature hits one hundred thirty five degrees Fahrenheit for medium rare use a good instant read thermometer to check

Rest Before Slicing:

Once out of the oven tent loosely with foil and let the roast rest at least fifteen minutes so all the juices redistribute giving the most tender slices

Save

My favorite part is the herby crust I often swipe a sliced piece through the flavorful roasting pan juices. One summer my family gathered around the table just to savor the aroma as it rested everyone eager for that first buttery-soft piece.

Storage Tips

After roasting let your sirloin tip cool fully before storing. Place leftover slices in an airtight container in the fridge and use within three days. For longer storage wrap tightly in foil then a freezer bag freeze up to two months for best texture. Reheat gently in a low oven with a splash of broth to keep it juicy.

Ingredient Substitutions

No dried rosemary or thyme Use Italian seasoning or even a mix of oregano and marjoram. If you want extra garlic flavor toss in a couple fresh smashed garlic cloves around the roast as it cooks. For an extra savory crust try swapping olive oil for melted butter but watch it for quicker browning.

Serving Suggestions

Slice the roast thinly across the grain and serve with roasted potatoes and carrots for a homey classic meal. The leftovers make incredible sandwiches with a swipe of horseradish sauce or tucked into a wrap with fresh greens. For a fancier twist brighten with a spoonful of chimichurri or a pan sauce made from the roasting drippings.

Roast History

Sirloin tip roast comes from the round area of the cow which means it is lean but flavorful when properly cooked. Traditional American Sunday dinners often feature this roast for its combination of value and taste. The Pioneer Woman modernized the classic with easy herbs and a foolproof roasting method that suits today’s busy cooks.

Recipe FAQs

→ What cut is sirloin tip roast?

Sirloin tip roast is a lean beef cut from the round primal, offering firm texture and robust flavor when sliced thinly after roasting.

→ How do I keep the roast juicy?

Let the beef rest after baking so juices redistribute throughout, and avoid overcooking by monitoring internal temperature closely.

→ Which herbs are best for the seasoning?

Rosemary and thyme give a fragrant, earthy touch, while garlic and onion powders add savory depth suited for beef roasting.

→ What temperature ensures a tender roast?

Roast at 325°F until the inside reaches 135°F for medium-rare, or longer to suit your preferred doneness.

→ Can it be prepared ahead of time?

Yes, you can season and sear in advance, then bake later. Always allow time for resting before carving for best results.