Lean but not too expensive, our beef sirloin tip roast doesn’t compromise on flavor. Taken from the hindquarters in the bottom sirloin sub-primal section, it’s a small boneless roast that has a shorter cook time than most other roasts, but you should still cook it “low and slow” to tenderize it over time and prevent overcooking. The optimal temperature is medium-rare at the maximum. To serve, carve it into thin slices or bite-size cubes.
In our opinion, it’s best not to cook beyond medium-rare to medium, but if you want to, then the beef sirloin tip roast can benefit from marinating two or three hours before cooking. A spice rub can create a flavorful crust that will seal in the juices. After cooking, let the meat rest at least 15 minutes before carving.