Cooking a sirloin tip roast in the oven keeps the meat moist, tender, and to your desired level of doneness. A 4 lb. roast will feed around six to 10 people, depending on the serving sizes.
Set the sirloin tip roast out at room temperature for two hours so that it cooks evenly.
Place the roast on a roasting rack inside a roasting pan to keep it from sitting in its own juices.
Heat the oven to 350 degrees Fahrenheit.
Coat the sirloin tip roast lightly with vegetable oil so that the seasonings will stick. Rub the seasonings into the meat with your fingers.
Bake the roast in the preheated oven for 2 ½ to 3 ½ hours or until the meat reaches 130 to 135 degrees Fahrenheit for a medium-rare meat. Cook the roast to a temperature of 120 to 125 degrees for rare meat, 145 to 150 degrees for medium and 155 to 165 degrees for well-done.
Remove the roast from the oven. Place the roast on a serving platter and allow it to cool for 15 to 30 minutes before cutting.
How Long Does It Take to Cook a ...
How to Cook a Boneless Turkey in the ...
Can You Bake Sliders?
How to Make a Juicy Pork Tenderloin
How to Roast a Split Turkey
How to Cook the Neck of a Deer
How to Cook Brisket Slowly With a ...
How to Cook Top Round Roast With ...
How to Defrost a Frozen Beef Roast in ...
How to Roast Italian Sausage
How to Slow Cook a Pot Roast With Beef ...
How to Cut a Roast Against the Grain
How to Cook Beef Top Round Pot Roast
How to Marinate a Top Round Roast
How to Cook a Whole Sirloin Tip Beef ...
How to Cook a Choice Chuck Roast
How to Cook a 15-Pound Rib Roast
How to Cook a Frozen Pork Fillet in the ...
How to Make a Blackbuck Antelope Roast
How to Cook a Pot Roast in a Slow ...
- You can sear the roast by placing it in a pan and cooking each side on high heat for three minutes before placing it in the oven.
- Dry seasonings suggested for this cut of beef include black pepper, salt, cayenne and garlic powder.
- Avoid touching any bones in the beef with your meat thermometer, or it will give a false reading.
Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.