Sirloin Roast is the most used meat cut in every cuisine. There are many misperceptions that surround the understanding of the sirloin roast. Here we are going to discuss just one part of sirloin: the sirloin tip roast.

Both its taste and texture are different from the sirloin top. The latter is best for steaks, but sirloin tip is the roast meat champ and makes for the best barbecue. Sirloin tip refers to cuts of beef and pork. Considering its firm and grainy texture, this cut is suitable for many different recipes. It can be sliced and diced to cook many delicious meals.

Due to the diversity of the cuts available in meats, I thought of highlighting this one to make it easier for everyone to cook and enjoy the tip roast to the fullest. At times we confuse one cut with the other and apply cooking techniques which do not suit its texture. As a result, the meat either gets too hard or too chewy.

For a perfect taste, each cut should be cooked according to its own texture. The temperature, timing and the tenderizing ingredients should be appropriately selected.

Over the text of this article, we will be discovering what the sirloin tip roast actually is. We will also ask, how can we identify this cut among others, and what is the best way to use it? What is the right combination of side ingredients to complement the form and flavor of the sirloin tip roast?

You can’t make a brisket recipe out of sirloin meat. Surely you need a suitable recipe. Similarly, a sirloin top does not fit into the sirloin tip recipe. These are some important reasons for selecting the right meat cut.

What is Sirloin Tip Roast?

Meat lovers fall for every delicious cut of the beef and pork. There is a wide range of options available to cook the meat as desired. A lot of people, however, get these options confused. Perhaps the most confusing of all is the sirloin tip. Being a part of sirloin, many people confuse its properties with the sirloin top’s texture and taste.

It is located more towards the rear end of the animal, which gives a different form and texture to its grain. It is also known as the round sirloin tip roast as it is found near to the rear round portion of the animal. So, this cut takes on the properties of both the sirloin and the rounded meat. It is firm and tough in texture.

If you check raw sirloin tip roast, it feels firm; that’s because it has tough muscle fibers inside. During cooking, it therefore takes a longer time to get all tender and juicy. Despite this downside, the size and form of the sirloin tip give it an advantage. It is seen as the most suitable and affordable option when baking a roast for larger servings.

When you compare its price with the size and texture, it has quite a high value for a family-size meal. For an affordable yet luxurious meal, there is no better option than the sirloin tip roast.

The roast is available in markets in both packed and wrapped form, but I look for places where I can get freshly cut meat so that I can see if the sirloin tip is carved out of the right section of the beef. Tell your seller that you are neither looking for steaks nor sirloin bottom and top — you just need the tip for cooking. After getting this cut, make sure to check its weight.

This will help you to plan the cooking time and the temperature.

The weight varies from animal to animal, as does the way the chunk is sliced off the animal. Ask the seller to thoroughly clean the roast from all excess and visible fat if you find any. Sirloin tip is found in the rear portion of the animal, and that is where you should be looking for it. Since the tip roast is cut from the hind side, it is a boneless piece of meat which can be diced, sliced and minced easily without any difficult treatment.

Unlike other lean cuts, the sirloin tip is not soft or juicy. Cooking it can be sometimes tricky, but there is nothing a good recipe cannot handle. That’s what I tell everyone. If you are confident about the quality of the meat, its type, and the suitability of the ingredients, nothing can stop you from enjoying a delicious meat delight.

You don’t need to be an expert at this; just some basic understanding will suffice. Take my example, for instance. For quite some time I would always mess up the different varieties. But, over the years, I kept learning from my experience, and the benefits of trial-and-error started making themselves known.

Being a clean and lean meat cut, the sirloin tip roast is perfectly healthy for everyone. The total calories in Sirloin tip roast range from 151 to 155 per serving. There are only 7 grams of fat in this meat and 22 grams of protein.

Low sodium and low cholesterol value make this roast suitable for almost all diets. You can side the roast with fiber-rich healthy vegetables, grains or bread to make it a complete and filling part of your nutritional plan. Avoid adding high protein meals alongside the tip roast on the table to keep a perfect balance of nutrients.

Sirloin Tip Roast Recipes

There is no single way to enjoy the delight and pleasure of the sirloin tip roast. There is always room to be creative with such chunky protein-rich meat. We are already familiar with some of styles the sirloin tip roast is cooked, which most of us have learned from our family traditions. In many families, the meat is either directly roasted or baked as a whole.

However, there are several other recipes in which you use the sirloin tip by braising or stewing it in bite-sized chunks. While we will be discussing the major sirloin tip recipes in this article, this is just a quick review of some of the options we can use to cook a delectable meal.

Whole sirloin tip Roast:

More often the whole sirloin tip is roasted, which is the specialty of this cut. It makes an excellent roast when seasoned with a flavorsome combination of spices. The whole chunk takes time in tenderizing, but once it is fully done, this juicy roast makes everything worth it. Roasting can be carried out either in a preheated oven, a smoker, or a grill.

It is difficult to determine if the roast is fully cooked up to its center. You can be sure by slicing it into two halves. If the roast is completely brown from the center, it is cooked. Any sign of redness means it is not fully cooked. Medium-high temperature and long duration are the two prerequisites of cooking a whole tip roast.

Unlike other lean meats, the sirloin tip is tough.

Therefore it should be thoroughly cooked for a long duration — about half an hour to one hour or more, whether it’s cooked in the oven, grill or the smoker. Cooking time is crucial with minimal marination. The whole roast can also be braised in cooking sauces and liquids while it is cooked in a slow cooker. Braising is an effective technique if you want every bite filled with juicy flavor.


The next set of recipes is for sirloin tip stews. This boneless meat is perfect for making stews, no matter the combination. First, dice the tip roast into rough cubes or slices and sautee the pieces with other vegetables like onions, carrots, broccoli, mushrooms, eggplant, etc. You can also put the veggies and meat in a pot together and let them simmer with suitable cooking liquid, sauces, and spices.

Slow cooked stews taste more delicious since the meat completely soaks in all the flavor, but it can also be pressure cooked for quick and easy cooking of the meat. Pressure cooking ensures that the meat becomes tender in a short time. Searing the meat chunks before simmering is important to give it a little texture.

A little seasoning during the sauté adds an additional taste to the meat which is good for the stew. Sirloin tip may not be a perfect stew cut, but it is inexpensive and delicious. Why not give it a try?

Minced meat

Any meat cut which is free from bones and excess fat is a good cut for kebabs, burger patties, and meatballs since you can get clean meat mince out of it. The same is true for the sirloin tip roast. If you ask the seller to give you meat mince from the sirloin tip, it will make your job even easier. Now you just need to mix the mince with other essential ingredients.

For kebabs, add suitable spice mixes plus finely-chopped vegetables and grill it on skewers. Similarly, by changing the recipe ingredients a bit, the same mince can be used in a burger patty or in a tasty meatball. Sirloin tip is also suitable for making hand-chopped minced meat since it is easier to slice and dice.

Since the meat does not contain any fat of its own, it is recommended to add some bacon fat or butter to the mince kabab mixture to make it softer. The firm and tough texture of sirloin tip meat keep the kebab mixture well combined, and it does not start to fall apart as soon as it is cooked.

This feature of the tip roast makes it a great option for all kebabs.

For kebabs, where all the ingredients are mixed together with the minced sirloin, there is no need for refrigeration, as it naturally turns out set and firm. You may need to add whisked egg or crumbs to bind it a little better. For even cooking, constantly rotate the kebabs in the cooking trays, grills or pans.

How to Cook a Sirloin Tip Roast Like a Pro

Unlike other cuts, a roast cannot be cooked any way you want. It takes a specific temperature and thorough cooking to tenderize the sirloin tip roast. When I was growing up, I always used to watch my mother baking the sirloin tip roast in the oven. I remember this occurred most often when there was a special occasion.

And I find oven roasting quite reasonable, too.

It does not take too much time, the meat turns out great, and you can enjoy a well-cooked meal. Besides roasting, there are other ways to cook yourself a tip roast. It can be smoked, grilled, pressure cooked or slow cooked.

Each method brings its own results. Roasting keeps the meat dry, crisp, and firm. Pressure cooking can give the same results in a short time, whereas slow cooking thoroughly cooks the meat down to every strand.

Let’s tap deeper into each of these methods and find out how sirloin tip roast is cooked in different ways using different sets of ingredients. We will be focusing more on the techniques and how they implement different tastes into the same cut of meat.

Baking/ Roasting:

To roast a sirloin tip, the technique is simple. Preheat the oven at a medium-high temperature, which is around 350 degrees Fahrenheit. Place a boneless sirloin tip roast in a baking tray and rub it with herbs and spices. Pour over any sauce or juices you are using to enhance the flavors.

It is usually baked directly after seasoning.

If the oven is not ready, wrap the seasoned roast with plastic wrap and refrigerate till the oven is ready to roast. Put the roast in the oven and cook it for 1 hour at least. Use a thermometer or a knife to check the doneness, then roast more if needed. To add aroma to the meat, I place fresh herb sprigs and lemon slices over the roast while it is cooking, which also tastes amazing. Serve the baked roast with a side dip and sauce.


Grilling has its own perks, such as adding a strong smoky taste to the roast, which is what I like about this method the most. And when grilled with barbecue sauce, it becomes a fancy delight for every festive meal. Besides grilling, smoking is also a good option. I use my electric smoker to smoke the roast. It gives a similar taste and even better results. Moreover, I feel stress-free because of its preset options. There is no need to constantly check in.

No matter how you smoke it, the sirloin tip roast seasonings remain the same. Liberally rub the roast with the spice mixture and place it in a flat baking tray. Grease the tray with some cooking oil and place it into the preheated smoker.

Set the time and temperature as per the machine’s instructions. At 250 degrees Fahrenheit, the smoker can completely cook a sirloin tip roast in 3 hours. Check the roast after every 30 minutes and turn the tray around for even smoking.

Alternatively, if you are grilling the sirloin tip roast in the charcoal grill, you need to heat the grill to medium-high heat. Place the seasoned roast in the greased tray, then transfer it to the grill. Baste the roast with BBQ sauce during cooking. Cover the grill with the lid to smoke the roast until it is tender on the inside.

Slow Cooked

Sirloin tip roast can be cooked in a slow cooker, given that you do it right. The roast is cooked in its own juices along with spices and vegetables. Prepare the slow cooker and start by sautéing the veggies in it if you are using any. If not, just grease the bottom and sear the roast lightly from all sides after seasoning it well with your preferred herbs and spice mixture. Pour a cup or two of broth over it and cover the meat.

Set your slow cooker on low heat and cook the roast for 6 hours. This cooking duration is enough to cook 4 lbs. roast. The plus side is that you can constantly check the roast and increase the cooking time and temperature as per your needs. I would suggest longer cooking at a lower temperature.

There is always one thing you need to be cautious about while slow cooking a sirloin tip roast. The meat should be free of any fat and sometimes tends to harden in long-duration cooking. It can get too chewy, which nobody wants.

This problem is common in the pork sirloin tip, so I normally avoid slow cooking the pork roast. I experiment with beef roast more often. Also, I remain quite cautious while selecting the meat from the store. When the cut is not fresh enough, it may also turn out too chewy.

Pressure Cooked

If you are using an electric pressure cooker, use one with a size suitable to fit in the roast. For pressure cooking, slice the meat before adding to the pot. Use any manner to slice it down, but make sure the pieces are thick and large enough.

Select ‘Sauté’ function on the pressure cooker and start by adding onions. Sauté for few minutes, then stir in all the other vegetables and spices you wish to enjoy your roast with. Place the tip roast in the cooker then seal its lid to initiate cooking. It takes about 40 minutes for a 5lbs. sirloin tip roast recipe to cook on manual settings with high temperature and high pressure.

Another method that I use occasionally is to pour in about ½ to 1 cup of broth or water to the base of the pressure cooker and place a steamer rack above it. Put the roast over this rack after liberally seasoning it with the desired herbs and spices.

Seal the cooker and cook it on similar settings by varying the time as per the doneness of the roast. You can also use the sauce for flavoring of the roast. Once it is done, pour the sauce on top and spread it like a glaze.

How to prepare beef and port sirloin tip roasts

Pork Sirloin Tip Roast:

If there is a sirloin in an animal, there will always be a sirloin tip which is located at the rear end of this portion. Pork is no different. It is true that pork sirloin tip turns out harder when cooked, but with an appropriate method of cooking, the right combination of spices or sauce, it can taste great.

Mainly good marination can guarantee a soft and tender sirloin roast.

The major problem emerges when people fail to acknowledge the differences between the tenderloin and sirloin cuts. They are not the same, so they should be cooked at different temperatures and using different techniques. Firstly, the sirloin tip is free from visible fats, so when it is cooked, it results in a dry roast. That is why basting is a good method to keep the pork glazed and moist during and after the cooking.

Among all the cooking techniques, grilling, smoking, and baking are the most appropriate methods for making a nice, juicy pork sirloin tip. Slow cooking should be avoided for this pork roast as it will harden the meat too much. Sometimes too much liquid can also make the meat hard. Slow roasting is better than slow cooking. Meanwhile, moderate basting can keep the meat moist.

For cooking, no matter which recipe you are following, keep this simple formula in mind to get a tender roast. Cook the roast for 30 minutes, at most, per every pound of its weight. Besides setting this time limit, you may also use the internal temperature as a standard to check if the roast is done.

A fully cooked pork roast should register 145 degrees F on the thermometer. Do not leave the freshly-cooked roast out in the open; it will further lose its moisture. Cover it well until serving.

Enough with the talk, let’s move ahead with the delicious pork sirloin tip recipe. To cook the roast, you will need the following ingredients in definite proportions.

  • 1 2-pound pork sirloin
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 garlic cloves minced
  • 1/2 cup chicken stock white wine, or apple cider

Let the oven preheat at 450 degrees Fahrenheit for roasting. Meanwhile, you can work on the roast. Wash and clean the roast, then pat the meat dry using a kitchen towel. Place this roast in a medium-sized Dutch oven. Combine olive oil with garlic and rosemary. Rub this mixture over the pork well. Place the Dutch oven in the preheated oven for 30 minutes.

After this initial cooking, remove the Dutch oven from the oven and reduce the oven temperature to 250 degrees Fahrenheit. Pour the remaining liquid ingredients over the pork then return the Dutch oven to the oven again. This time make sure to cover the pork with a lid. Continue cooking the roast until it is done — 30 minutes for every pound. Frequently baste the roast with its own liquid, about every thirty minutes.

Check the internal temperature of roast, then remove it from the oven. Let it sit for 5 minutes and baste again with cooking liquid. Then, transfer the roast to the serving plate. Serve immediately and slice fresh on the table. Enjoy this roast with sautéed vegetables and your favorite salad.

Beef sirloin tip roast

Beef sirloin tip roast takes different cooking techniques, a different set of spices and different rubs to make a variety of meals out of it. In beef, the sirloin tip is found on the rear end of the sirloin portion meeting the round portion of the cow.

This is how you differentiate the sirloin tip from the top sirloin cut.

Whereas sirloin is good for steaks on holidays, its tip gives the best roast to serve on the special festive occasion, as a single roast can satisfy even the largest of families at dinner. One whole sirloin tip roast’s weight ranges from 2 to 3 pounds or more, which is more than enough to serve as many as 8 people. And when you serve the roast with side vegetables or potato mash, it becomes even a more filling meal.

The fat-free sirloin tip roast must be prepared well before it is seasoned for cooking. Rinse the roast under water, then pat and leave it in a colander to drain all the liquid. Then, place it over a working surface, and pat the roast dry using paper towels.

  • 1 1/4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 (3 pound) sirloin tip roast

The spice rub I am using here is a combination of some basic herbs and spices, which is most appropriate for all types of servings and palates. Start by mixing paprika with salt, garlic powder, onion powder, oregano, cayenne pepper, thyme, and black pepper in a small bowl. Stir these dry spices with olive oil to make more of a paste out of it.

Now let this mixture stay for 15 minutes. This will allow the spices to mingle together. I sometimes add a teaspoon or two of honey and some lemon juice to this spice mixture. It infuses such a refreshing taste to the roast. But again, these are optional ingredients; it all depends on your personal preference.

Place the prepared roast on a large, greased baking sheet. Wear kitchen gloves and start rubbing the prepared spice mixture over the roast. Liberally spread the mixture on all sides of the roast. Let it rest for a few minutes to absorb the spices.

Meanwhile, preheat the oven to 300 degrees F and place the roast over on the middle rack of the oven. Bake the roast for 1 hour in the heated oven. Let it bake until its internal temperature reaches 145 degrees F. For that, use a kitchen thermometer and insert down into the middle of the roast. If it reads 145 degrees F, your roast is done; otherwise, let it roast more.

Once it is done, allow the roast to cool down for 15 minutes, then use a sharp knife to pare it down. Don’t slice the roast until its dinner time. Until that time, cover the roast with a loose tent of aluminum foil to keep it warm. Slice it fresh right before serving. The sirloin tip roast tender is ready to devour!


Be it beef or pork sirloin tip roast, it can be cooked into a delicious meal using a variety of cooking methods. Whether baking, roasting, pressure cooking, or slow cooking this meaty beast, it will always taste scrumptious. The important thing is what sort of spices, sauces, or rubs you use to season it. That’s what really makes the difference.

The texture of the sirloin tip gives you a mix of rounded firmness with the tenderness of a sirloin. This is why it makes an excellent roast to serve on all occasions. It does not require long marination. Simply seasoning it is enough to infuse it with flavor. Also, the duration of cooking is enough for all the spices to absorb. Remember to always check the doneness, or else the roast just won’t taste as good.

Enjoy your freshly roasted sirloin tip with your favorite bread or salad and don’t forget to use your favorite sauce!


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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