Savory Herb Sirloin Tip Roast

Sirloin Roast
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Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
530 Calories
25g Fat
8g Carbs
66g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 530
% Daily Value*
Total Fat 25g 33%
Saturated Fat 9g 44%
Cholesterol 192mg 64%
Sodium 152mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 66g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful roast beef is rubbed with garlic, cracked black pepper, and a variety of fresh or dried herbs. The seasoned roast is then covered and refrigerated for an hour or two before roasting, giving the garlic and herbs time to flavor the beef.

The easy roast makes an elegant meal for any occasion. It's an excellent roast for holidays as well.


  • 1 sirloin tip roast (about 3 to 4 pounds)
  • 2 tablespoons olive oil
  • 2 medium cloves garlic (finely minced)
  • 1 teaspoon salt
  • 1 to 1 1/2 teaspoons cracked black pepper (or about 1/2 teaspoon coarsely ground pepper)
  • 2 teaspoons paprika
  • 1 teaspoon chopped fresh rosemary (or about 1/2 teaspoon crumbled dried leaf rosemary)
  • 1 tablespoon grated onion or finely minced shallots
  • 1/2 teaspoon dried leaf thyme

Steps to Make It

  1. Remove roast from any netting and place in a foil-lined roasting pan.

  2. Combine remaining ingredients in a small bowl, mixing well.

  3. Rub roast all over and tie with twine to keep it together if necessary.

  4. Cover and refrigerate for 1 to 2 hours.

  5. Heat oven to 325 F. Uncover the beef and place in the oven.

  6. Roast for about 25 minutes per pound, or until the roast is tender and done as desired.

  7. For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests. 

  8. Remove from the oven and cover with foil. Let stand for 15 minutes before carving.

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