Sirloin Tip Roast

I bought a Sirloin Tip roast on sale and had no idea what to do with it until I found this recipe. And am so glad I did, this was quite yummy!!!! I bought a 3 pound roast and cooked it for an hour with a meat thermometer( I like mine Medium Rare) I was afraid it would be tough, but it was quite tender. I used an entire packet of Au Jus Mix, I didn't see why I should throw away the rest, and the gravy was excellent!!!! We had some left overs and they made excellent sandwiches. Thanks for posting.

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This was a nice change to our usual roast. Instead of getting to pans dirty I used a deep cast iron pan and used a little oil once pan was hot. My roast didn't have much fat on it at all which is a good thing. I seasoned with salt and pepper and seared both sides. Poured the liquids over it then instead of cutting into my nicely seared meat and risk losing some of the great juices I just sealed in there. I layed them on top of the roast after I brushed with the dijon and then sprinkled with the other seasonings (except salt I used garlic salt in stead of the 2 separate) I didn't measure the Au Jus mix but rather just sprinkled over the roast. My roast was only about 2 1/2 lbs so I roasted it for 1 1/2 hours then took it our and placed on a plate and tightly covered with foil and let it sit there while I cooked my potatoes. I also emptied the rest of the Au jus mix in the liquid in my pan and mixed well and let reduce for a few minutes. We did enjoy this recipe but I think the next time i will eliminate the salt altogether since the au jus mix is salty enough. The smell of it roasting wasn't so good at first but once it got going the smell improved. I think we will keep this one around for another go! Thanks

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This was my first roast and I am pumped! It turned out amazing. I did omit the au jus mix and added a little extra salt. I had a 3lb roast and cooked it at 325 for about an hour and twenty-five minutes to achieve an internal temperature of 140. This recipe is fabulous because it satisfied both my parents, my two brothers, my uncle and grandma. Thank you!

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I was so pleasantly surprised just how perfect my roast came out using this recipe and technique!!! Thanks so much, it was super tender and tasted fantastic!! Only ingredient I didn't use was tarragon...not too fond of it. I had a small 3.5 lb roast so cooked it for 1 1/2 hours....perfect medium to medium-rare. Thanks for sharing!

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Just made this tonight and loved it. This is the first time we have done a sirloin tip as opposed to a Prime Rib and this definitely won't be the last. Made it just the way it was posted. The only difference was we found that most of the liquid had dried up in the bottom of the pan, so we just added some more wine, some water the potatoes were cooked in, some mushrooms and a package of au jus mix. It was fantastic and we can't wait to make it again for friends and family.

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This is the first beef roast I've ever made and I thought it turned out wonderfully. I used a slightly smaller roast than was called for and it only needed the 2.5 hours to be medium rare. I saved some of the juices for au jus and the rest I made into gravy for the mashed potatoes. I did add some more water and red wine after an hour or so of cooking because everything in the bottom of my pan was dry. I will definitely use this recipe again.

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This is a great recipe. The sirloin tip turned out perfect. I cooked to 140 in the oven and it was rare to med rare. I also used the whole packet of au jus. Also makes wonderful left overs. Thanks!

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I was distracted by a phone call and the roast overcooked to almost well done. In spite of that, it was wonderful - tasty and tender. The ingredients are staples you have on hand and the prep time was minimal. We enjoyed the flavor so much, we'll use this recipe over and over again! Michelle

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VERY good! I used fresh herbs from the garden and stuffed the roast with the herbs as well as the garlic. I only had cream sherry which worked fine.

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So great!!! My husband loved it!!! I added button mushrooms sliced to gravy & it was divine! I also added beef broth to the gravy drippings left in my first pan and then added the rest od drippings when raost was done. It made an awesome gravy. Enjoy!

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yummy!

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This was delicious. We even had some of it with eggs for breakfast. Ended up substituting worcestercire sause for the au jus and thyme for the tarragon, just because that is what I had in the house, and cooked a 9.3 lb sirloin tip roast for 3 hrs (Hubby likes it rare). I figured that it was better to have it a little undercooked so that warming it up for subsequent meals wouldn't overcook it. Turned out great. Wonderful flavor. Thanks for sharing.

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Spectacular. I Purchased a whole sirloin roast becaseu my butcher was out of prime rib for our New Years dinner. With this recipe I was more than pleased however I found the recipe after I returned home and had to sustitute yellow mustard for dijon and i used a worcestercire powder in lieu of the au jus mix and a littel extra shiraz/cab wine. WOW, everyone was more thatn pleased with this even after the substitutions and we will definatley have this time and again. Too simple and very Awesome.

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This was a really tasty recipe. The combination of the mustard and the other spices was really interesting.

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I tried this recipe about a month ago and my family really loved it... not only the night we served it hot, but also when we made sandwiches with the leftovers! I was a bit worried because I'd never cooked a roast before, and it looked pretty awful in the oven, but it was great! I didn't have any au jus mix, so I used boullion, and I didn't have any tarragon, so I used anise. I'm trying it again tonight using tarragon. Thanks so much!

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Wow! I make tri-tip at least once a month. I'm always looking for new ways to prepare it. I am so glad I found this recipe. I rated it a solid 5 stars. I used beef bouillon granules instead of the au jus mix but otherwise followed the recipe exactly. I don't like to roast anything by time alone so I roasted it using a digital meat therometer. My 2 1/2 pound roast cooked to an internal temperature of 125 degrees (rare)in a little over an hour. I served it with garlic mashed potatoes, mixed vegetables, and a tossed salad. I strained the roasting juces and served along side the meat. Fantistic meal.

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Absolutely delicious! This was the best roast I've ever had, the mustard and garlic makes a fabulous crust and the meat was tender and flavorful. Great recipe!

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