Sirloin Tip Roast

One of the easiest ways to cook for a crowd is to buy a large roast and shove it in the oven. Many people are intimidated by large beef roasts because they take a substantial amount of time to cook, but overall, they are one of the fastest items you could prepare, so if you have enough warning before a large group of people is coming over, this is definitely an item that I recommend making. It will allow you to socialize with your guests while the meat is cooking, and you will only have to step away to slice it before dinner. 


1 Sirloin Tip Roast -These typically come in 4-8lb cuts. I typically buy the biggest one. (Sometimes a rump roast can be easier to find in stores than a sirloin tip roast. While I prefer a sirloin cut of meat, this recipe also works with rump roast.) 




2 tbsp Minced Garlic

1 Large Onion


2 tsp Better than Bouillon Beef Flavor

Special Tool Needed

Large Roasting Pan – The pan I use for this is 14×9 inches, but if you do not own a pan that large, you can always purchase a disposable one for a very low cost. 


1. Set the roast in the pan and sprinkle salt, pepper, and oregano on all sides of the meat. 

Kitchen tip: I do not measure the salt, pepper, or oregano in this recipe because it would all depend on the size of the meat. I sprinkle until each spice is visibly coating each side of the meat. 

Bonus Tip: Sometimes, instead of using pepper and oregano I will substitute the Beef Roast Seasoning from a company called Penzeys Spices. This is a specialty seasoning that has been formulated to taste great on beef products! 

2. Rub one tbsp of minced garlic onto both the top and bottom of the roast. 

3. Slice one large onion into ¼ inch slices. Spread two of the slices out on top of the roast and set the rest of the slices around the roast in the pan. 

Optional Ingredient: If you want an easy side with this meal and you have extra room in your pan,Yukon gold potatoes are a great addition to this dish. Simply fill them in along the sides of the roast. They will need to be flipped about halfway through the cook time. It is possible that a little extra water may have to be added in halfway through the cook time if potatoes are cooked this way too since the potatoes will soak up some of the water in the recipe.

4. Pour water into the base of the roasting pan until it forms a layer of liquid that is between ½ to ¾ of an inch tall. 

5. Place two tsp of beef bouillon into the water. 

6. Preheat the oven to 375 degrees and cook the roast for 22 minutes per pound of meat. For example: If the roast is 8lbs it will take 176 minutes to cook. 

Kitchen Tip: I have a convection oven, which cooks a little faster than regular ovens. When I cook a roast in my oven at 22 minutes per pound, this causes the middle to be medium rare, while the outsides will be well done. I enjoy this approach because it allows for different layers of doneness, which can please multiple people around the table since everyone likes their meat done a little differently. It is possible that you will need to adjust this recipe depending on the efficacy of your oven, but I recommend starting out with 22 minutes per pound and then checking the temperature of the middle of the roast. A medium rare middle will read at 145-150 degrees. 

7. Let the roast sit in the pan for at least 5-7 minutes before carving into thin slices. Serve on a platter so your guests can choose their slice based on their desired doneness level. Provide butter and salt for toppings as both of these can be great additions on top of both the beef slices and the Yukon gold potatoes.

Because every oven is so different, it can take some trial and error with this recipe to find out exactly how many minutes will create a roast that is done to your own preference of doneness, but overall, this recipe provides a good outline to get you started. In an ideal world, everyone’s oven would be exactly the same, but since that isn’t true, it is very possible that your roast may not look exactly like mine the first time you try this recipe. 

Freezer Note: Since a large roast makes large amounts of meat, I recommend slicing up the leftovers and pulling them out at a later date for lunch meat. I usually freeze up my leftover slices in batches of five slices and take them out for lunches during the school year.

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