A Sirloin Tip Roast is a flavorful and juicy cut of beef that’s simple to prepare and cook. This recipe brings out the best in the meat with a dry brine method that allows the salt to penetrate the roast overnight, resulting in a perfectly seasoned roast. The roast is then seared and cooked low and slow to achieve a tender, medium-rare to medium finish. Perfect for a family dinner or special occasion, this dish combines simple ingredients and techniques for a mouthwatering result.

Full Recipe:

Ingredients

• 2.5 lb sirloin tip roast

• 2 tsp kosher salt (or 1 tsp table salt)

• 1½ tbsp vegetable or olive oil

• 1 tsp black pepper

• 2 tsp dried oregano

• 2 tsp dried basil

• 1½ tsp crushed red pepper flakes (optional for extra spice)

• 3 cloves garlic, minced

Directions

1. Salt the Roast:
   The day before cooking, rub the roast evenly with salt. Wrap it tightly in plastic wrap and refrigerate overnight to allow the salt to penetrate and flavor the meat.

2. Prepare the Roast:
   Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature. Unwrap it and pat dry with paper towels.

3. Preheat the Oven:
   Preheat the oven to 250°F (120°C) and place the rack in the middle position.

4. Season the Roast:
   Rub the roast with 1/2 tablespoon of oil and minced garlic. Then, coat it evenly with the spices: black pepper, oregano, basil, and red pepper flakes (if using).

5. Sear the Roast:
   In a large cast-iron pan, heat the remaining 1 tablespoon of oil over medium-high heat. Sear each side of the roast for 3-4 minutes until browned.

6. Roast the Meat:
   Place the roast on a wire rack in a rimmed baking sheet and cook it in the oven for about 1 hour and 20 minutes or until the internal temperature reaches 115°F.

7. Finish Cooking:
   Turn off the oven and leave the roast in the oven for 30-40 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.

8. Rest the Roast:
   Once the roast reaches your desired temperature, remove it from the oven and let it rest for 15 minutes before slicing.

Nutrients (Per Serving)

• Calories: 400 kcal

• Carbohydrates: 2g

• Protein: 45g

• Fat: 20g

• Saturated Fat: 8g

• Sodium: 500mg

• Potassium: 600mg

• Fiber: 1g

• Sugar: 0g

The Sirloin Tip Roast: Understanding the Cut

The Sirloin Tip Roast comes from the round or the rear of the cow, making it a relatively lean cut compared to other more marbled cuts like ribeye. Despite its leanness, when cooked properly, it can be just as tender and flavorful. The cut is often used for roasting, grilling, or even slow cooking, making it versatile for different preparations. It is perfect for those who want a more economical cut of meat without sacrificing flavor or tenderness.

One of the key benefits of using a sirloin tip roast is its ability to absorb seasoning, which is why this recipe utilizes a dry brine method. This method draws moisture to the surface of the meat and then reabsorbs it, allowing the flavors to penetrate deeply into the meat fibers. When cooked slowly, the roast becomes wonderfully tender while maintaining its beefy flavor.

The Dry Brine: Enhancing Flavor and Tenderness

Dry brining is the key technique used in this recipe to bring out the full flavor of the roast. By rubbing the roast with salt and allowing it to rest overnight in the refrigerator, the salt works its magic by drawing out the moisture from the meat and then reabsorbing it along with the seasoning. This helps to intensify the natural flavors of the meat while ensuring that the roast stays juicy during the cooking process.

Salt also helps to break down proteins in the meat, which leads to a more tender texture. By letting the roast sit overnight, the flavors of the salt and seasonings have time to penetrate, making the roast flavorful all the way through. The dry brine method is a simple yet effective way to season the meat and enhance its texture, ensuring that the roast is flavorful, juicy, and tender.

Seasoning the Roast: A Simple Yet Flavorful Rub

After the roast has been dry brined overnight, it’s time to season it with a flavorful rub. In this recipe, a combination of black pepper, dried oregano, dried basil, and crushed red pepper flakes is used to season the meat. These simple ingredients come together to create a well-balanced flavor profile that complements the natural taste of the beef without overpowering it.

Black pepper adds a mild heat, while the dried herbs—oregano and basil—bring earthy, aromatic notes that pair beautifully with beef. For those who like a bit of extra spice, the crushed red pepper flakes provide a subtle kick that balances the savory flavors of the roast. The garlic, minced and rubbed directly onto the roast, enhances the seasoning with its pungent, savory aroma, further enriching the dish.

The Searing Process: Locking in Juices and Flavor

Searing the roast before it goes into the oven is a crucial step in this recipe. By quickly browning the outside of the roast, you create a flavorful crust that helps to lock in the natural juices and flavors of the meat. This process is done by heating oil in a large cast-iron pan and searing each side of the roast for 3-4 minutes until it is golden brown.

The searing process not only adds texture but also enhances the Maillard reaction, which is responsible for developing complex flavors and a crispy exterior. This step ensures that the roast has a beautifully browned outside while keeping the inside moist and tender.

Slow Roasting: Perfectly Cooked to Your Desired Temperature

Once the roast has been seared, it’s time to cook it low and slow in the oven. Preheating the oven to a low temperature of 250°F (120°C) allows the roast to cook evenly and slowly, ensuring a tender and juicy result. Cooking the roast on a wire rack in a rimmed baking sheet allows for even heat circulation, promoting a more uniform cook.

The roast should be cooked for about 1 hour and 20 minutes or until the internal temperature reaches 115°F. This slow roasting technique ensures that the roast reaches the desired level of doneness without overcooking the outer layers. After turning off the oven, the roast is left to rest inside for an additional 30-40 minutes. This resting time allows the residual heat to continue cooking the meat, reaching an internal temperature of 130°F for medium-rare or 140°F for medium. The low roasting temperature also prevents the roast from becoming dry, ensuring that it stays tender and juicy.

Resting the Roast: Letting the Meat Relax

Resting the roast after it has finished cooking is an important step that ensures the juices redistribute throughout the meat. If you slice the roast immediately after removing it from the oven, the juices will spill out, leaving the meat dry. By allowing the roast to rest for 15 minutes, the juices have time to settle back into the fibers, ensuring each slice is moist and flavorful.

The resting period also gives you time to prepare any side dishes you plan to serve with the roast, such as roasted vegetables, mashed potatoes, or a fresh salad. The rest time is crucial to ensure that every bite of the roast is as tender and juicy as possible.

Serving the Roast: A Meal Fit for Any Occasion

Once rested, the roast is ready to be sliced and served. The sirloin tip roast is best served medium-rare to medium, as this allows for the most tenderness and flavor. Thin slices of the roast are perfect for serving on a platter, allowing everyone to enjoy this mouthwatering cut of beef. It pairs beautifully with a variety of sides, from simple roasted potatoes to a fresh green vegetable like steamed asparagus or sautéed green beans.

This dish is perfect for a family dinner or a special occasion. Whether you’re celebrating a holiday or simply enjoying a weekend meal, this roast will be the centerpiece of the meal, bringing both flavor and elegance to your table. The combination of the dry brine, searing, and slow roasting ensures that the roast is not only flavorful but also perfectly cooked to your liking.

Conclusion: A Simple Yet Delicious Beef Roast

In conclusion, a Sirloin Tip Roast is a flavorful and easy-to-make beef dish that’s perfect for family dinners or special occasions. By using a dry brine method, searing the meat to lock in the juices, and roasting it low and slow, you achieve a tender, juicy roast that’s packed with flavor. The simple seasoning blend of herbs and spices enhances the natural beef flavor without overpowering it, while the slow roasting technique ensures a perfectly cooked roast every time. Whether served with classic sides or new favorites, this Sirloin Tip Roast will make any meal feel like a celebration.