The Best Sirloin Tip Roast - 100KRecipes (2024)

FAQs

Is sirloin tip roast a good cut of roast? ›

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Chateaubriand Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

What is a Sirloin Tip Roast? Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling.

Do not cover while roasting. Roast at reduced heat: reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done. If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast.

At this point, take your roasted sirloin tip out of the oven and allow it cool for 20 minutes. This process will allow the juices to settle into the beef. You can then put it on your cutting board and remove the twine. It's time to cut, serve, and enjoy your roast.

What is the average size of a sirloin tip roast? ›

The average roast size is 2 lb., which is great for cooking a juicy, medium rare finish. The Sirloin Tip Roast is very lean and neutral for beautiful aromatic herbs and spices such as rosemary, thyme, and paprika.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

Slow cookers generally operate between 190°F (on the low setting) and 300°F (on the high setting). In comparison, when using an oven as a slow cooker, you'll typically set the temperature between 325°F (similar to the low setting) and 375°F (resembling the high setting).

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

(although the top sirloin steaks are more tender) If I was doing a pot roast, and didn't have a well marbled chuck or brisket roast, sirloin tip might be my next choice, as that marbling will help it stand up to longer cook times. Top Round is a little finer grained, and therefor a little more tender than bottom round.

This ingredient is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

Both types of steak offer great beef flavor. It's the top sirloin that wins in this category simply because of the greater marbling and fat content. Filet mignon steaks have a more delicate taste that is still mouth-watering, but not quite as intense as the sirloin cut.