Sirloin Tip Roast
Juicy, tender, and bursting with flavor, this Sirloin Tip Roast recipe is the ultimate crowd-pleasing centerpiece for your next dinner. Featuring a perfectly seasoned 3-pound sirloin tip roast coated in a savory blend of garlic powder, paprika, and dried thyme, this dish is roasted to perfection alongside caramelized carrots, potatoes, and onions. A quick sear at high heat creates a flavorful crust, while a cup of beef broth keeps the meat moist as it slow-roasts to your desired doneness. With just 15 minutes of prep time and simple pantry staples, this one-pan meal delivers an impressive yet approachable roast dinner. Perfectly paired with its savory roasted vegetables, it's a hearty and satisfying dish sure to elevate your family gatherings or special occasions.
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Recipe Information
Ingredients
- 3 pounds sirloin tip roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup beef broth
- 4 medium carrots
- 4 medium potatoes
- 1 medium yellow onion
- 4 cloves garlic cloves
Instructions
Preheat your oven to 450°F (232°C).
Remove the sirloin tip roast from the fridge and let it sit at room temperature for 30 minutes before cooking.
Pat the roast dry with paper towels, then rub it with 2 tablespoons of olive oil.
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and dried thyme to create a seasoning rub.
Evenly coat the roast with the seasoning rub, ensuring all sides are covered.
Place the roast in a large oven-safe roasting pan with a rack inside to lift the meat slightly above the base of the pan.
Roughly chop the carrots, potatoes, yellow onion, and garlic cloves. Place them around the roast in the pan.
Pour 1 cup of beef broth into the bottom of the pan to help keep the roast moist and enhance the flavor.
Roast in the oven at 450°F (232°C) for 15 minutes to create a crust on the outside of the meat.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 90 minutes, or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the roast from the oven and transfer it to a cutting board, tenting it lightly with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
While the roast is resting, stir the vegetables and return them to the oven if they need additional roasting time to become tender and caramelized.
Slice the roast thinly against the grain and serve alongside the roasted vegetables.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 27.0 g | ||
| Protein | 396.0 g | 792% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 10093 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
