Barefoot Contessa Sirloin Tip Roast Recipe

This Sirloin Tip Roast Recipe from Barefoot Contessa yields a soft, flavorful, and budget-friendly beef roast. If you’re looking for a foolproof roast that requires little effort in the kitchen, go no further than this sirloin tip roast recipe.

Why You’ll Love This Recipe

• Sirloin tip roast originates from the cow’s hindquarters and is lean and affordable. The cut is less painful since the muscle is needed for movement. It’s cheaper than other beef roasts since it’s harder.
• This sirloin roast requires few ingredients. Slow cooking takes time, but it’s hands-off. Just use your oven and thermometer. Slow cookers or crock pots are good alternatives to roasting a sirloin tip roast.
• The next day, thinly sliced sirloin tip roast for sandwiches. Add your favorite condiments, cheese, and onions for a tasty sandwich or roast beef au jus.
• Sirloin tip roast contains fewer calories than other roasts. It’s less marbled than chuck roast but just as tasty.

How Are The New York Strip And The Sirloin Different?

Some key distinctions between New York strip and sirloin are as follows:

• The prime rib cut is where the New York strip is sourced from, whereas the sirloin is a round cut.
• It’s true that sirloin is a rather skinny cut of beef, but the New York strip is much more so.
• Finally, sirloin is a more budget-friendly and affordable beef option than the New York strip.

Barefoot Contessa Sirloin Tip Roast Recipe Ingredients

• Sirloin Tip Roast. This section is taken from the functional muscles of the back and thighs. That’s why it’s not as soft as other cuts of beef and is so lean. To save money, try this dish for a great alternative to more costly cuts of beef. Beef sirloin tip roast goes by a variety of names, including round tip roast, ball tip roast, and crescent roast. If you are doubtful, you should consult your butcher.
• Yellow Onions. Because of how well it holds up when roasted, this onion variety is ideal for this dish. Although their flavor is more intense than that of milder onions, yellow onions become sweet and fragrant when roasted. They get delightfully caramelized and absorb the beef roast’s taste when placed on the bottom of the saucepan under the roast.
• Homemade Seasoning Rub. This easy rub consists of only kosher salt, black pepper, dried rosemary, and garlic powder, and it works wonders on this roast.
• Gravy. To make the beef gravy, combine beef broth, Worcestershire sauce, onion powder or onion flakes, and cornstarch.

How To Make Barefoot Contessa Sirloin Tip Roast

1. Preheat the oven to 450°F. Arrange the onion slices in a single layer on the bottom of a roasting pan.
2. Pat the roast completely dry with paper towels. Rub the oil over the entire roast.
3. In a small bowl, mix the salt, pepper, rosemary, and garlic powder. Rub the seasoning mixture evenly over the roast.
4. Place the roast on top of the onion slices in the pan.
5. Roast the sirloin tip at 450°F for 15 minutes to sear the exterior.
6. Reduce the oven temperature to 300°F. Continue roasting for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare or 140°F for medium. The internal temperature will rise by 5°F as the roast rests.
7. Remove the roast from the oven and tent with foil. Let it rest for 20 minutes before carving. Remove the onion slices and reserve the pan juices for optional gravy.
8. Place the roast on a carving board and slice thinly against the grain. Serve with gravy, if desired.

Optional Beef Gravy

• Remove pan drippings. Add enough beef broth to equal 4 cups of drippings. Fill a medium saucepan halfway with water.
• Heat the broth mixture over medium-high heat until it reaches a boil. Add the Worcestershire sauce and onion flakes and mix well.
• In a small bowl, combine cold water and cornstarch to make a slurry. Reduce the heat to medium-low and stir in the slurry. Cook, stirring constantly, for 5 minutes, or until thickened.
• Season with salt and pepper to taste.

How To Serve Sirloin Tip Roast?

Potatoes are an excellent option for a side dish, particularly when paired with a sirloin tip roast for a more traditional Sunday night supper. These creamy mashed potatoes are yet another fantastic alternative to consider serving alongside your roast.

You can never go wrong with serving your Sirloin Tip Roast with some sautéed green veggies on the side, such as these Sautéed Green Beans with Brown Butter and Almonds or this Easy Sautéed Broccoli. Both of these dishes include green vegetables.

Recipe Tips & Variations

• Using paper towels, pat the roast until it is dry. It won’t be possible to get a great browning on your sirloin roast until all of the moisture has been removed.
• When it comes to achieving flawless results with this dish, having a meat thermometer that provides rapid readings is of the utmost importance. If you like, you may also use a food thermometer that is safe to use in the oven and has a probe.
• When making the rub for the seasoning, leave out the garlic powder and instead use salt, pepper, rosemary, dried oregano leaves, dried thyme leaves, and one and a half teaspoons of powdered mustard in addition to the other seasonings.
• For the seasoning, rub in some garlic powder and bring the total amount to 2 teaspoons. Next, add 1 teaspoon of dehydrated lemon peel and 2 tablespoons of dried parsley to the mix.

How To Store Sirloin Tip Roast?

• In The Fridge. The leftover sirloin tip roast can be stored in the refrigerator for up to five days if it is placed in a container that can prevent air from getting in.
• In The Freezer. A beef roast that has been cooked and stored in an airtight container may be kept frozen for up to three months. Both beef gravy and beef broth may be stored in the refrigerator for up to two days when placed in an airtight container, and they can be frozen for up to three months.
• To Reheat. After preheating the oven to 300 degrees Fahrenheit (150 degrees Celsius), gently wrap the sirloin tip roast in aluminum foil and add a few tablespoons of any residual stock or juice before closing the package. Bring the beef up to an internal temperature of 120 degrees Fahrenheit by heating it.

Barefoot Contessa Sirloin Tip Roast Recipe

Erin Table for Seven

Easily prepared, this Sirloin Tip Roast Recipe from Barefoot Contessa yields a soft, flavorful, and budget-friendly beef roast. Reheated sirloin tip roast is just as delicious as it was the first time you served it. This sirloin roast tastes just as good when reheated, so feel free to cook it in advance.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 355 kcal

Ingredients

  

1x2x3x

• 1 sirloin tip roast about 3 pounds
• 1 ½ tablespoons vegetable or canola oil
• 1 onion sliced into thick rings, do not separate rings

Seasoning Rub

• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder

Optional Beef Gravy

• 3 cups reduced-sodium beef broth approximately
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried onion flakes
• ½ cup cold water
• ¼ cup cornstarch or Wondra
• Kosher salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 450°F. Arrange the onion slices in a single layer on the bottom of a roasting pan.
• Pat the roast completely dry with paper towels. Rub the oil over the entire roast.
• In a small bowl, mix the salt, pepper, rosemary, and garlic powder. Rub the seasoning mixture evenly over the roast.
• Place the roast on top of the onion slices in the pan.
• Roast the sirloin tip at 450°F for 15 minutes to sear the exterior.
• Reduce the oven temperature to 300°F. Continue roasting for 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130°F for medium-rare or 140°F for medium. The internal temperature will rise by 5°F as the roast rests.
• Remove the roast from the oven and tent with foil. Let it rest for 20 minutes before carving. Remove the onion slices and reserve the pan juices for optional gravy.
• Place the roast on a carving board and slice thinly against the grain. Serve with gravy, if desired.

Beef Gravy

• Remove pan drippings. Add enough beef broth to equal 4 cups of drippings. Fill a medium saucepan halfway.
• Heat the broth mixture over medium-high heat until it reaches a boil. Add the Worcestershire sauce and onion flakes and mix well.
• In a small bowl, combine cold water and cornstarch to make a slurry. Reduce the heat to medium-low and stir in the slurry. Cook, stirring constantly, for 5 minutes, or until thickened.
• Season with salt and pepper to taste.

Notes

• Using paper towels, pat the roast until it is dry. It won’t be possible to get a great browning on your sirloin roast until all of the moisture has been removed.
• When it comes to achieving flawless results with this dish, having a meat thermometer that provides rapid readings is of the utmost importance. If you like, you may also use a food thermometer that is safe to use in the oven and has a probe.
• When making the rub for the seasoning, leave out the garlic powder and instead use salt, pepper, rosemary, dried oregano leaves, dried thyme leaves, and one and a half teaspoons of powdered mustard in addition to the other seasonings.
• For the seasoning, rub in some garlic powder and bring the total amount to 2 teaspoons. Next, add 1 teaspoon of dehydrated lemon peel and 2 tablespoons of dried parsley to the mix.

Nutrition

Calories: 355kcalCarbohydrates: 10gProtein: 51gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 125mgSodium: 1202mgPotassium: 1114mgFiber: 1gSugar: 2gVitamin A: 7IUVitamin C: 3mgCalcium: 63mgIron: 4mg

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