Holiday Sirloin Tip Roast

Holiday Sirloin Tip Roast

This recipe is Nancy's trick for making a prime-rib-style sirloin tip roast. Keep it at medium-rare for a rich, tender roast. These roasts have so much delicious beefy flavor. We love it with a horseradish sauce for special family meals.


Holiday Sirloin Tip Roast


> 1 sirloin tip roast, 3-4 lbs.

> 4 tsps. kosher salt or 2 tsps. table salt

> 2 tsps. plus 1 T. oil (vegetable, avocado, etc.)

> 2 tsps. ground black pepper



  1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18-24 hours.
  2. Heat oven to 250 degrees. Pat roast dry and rub with 2 tsps. oil. Sprinkle evenly with pepper. Heat remaining tablespoon oil in a skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3-4 minutes per side.
  3. Transfer roast to wire rack set in rimmed baking sheet. Roast until thermometer in center of roast registers 115 degrees for medium-rare or 125 degrees for medium. (Start checking no later than 1 hour in, or sooner for a smaller roast.)
  4. Turn oven off and leave roast in oven, without opening door, until thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium. This may take another 30-50 minutes, depending on the size of your roast. Make horseradish sauce now, if using.
  5. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.


Horseradish Sauce:

1/2 cup heavy cream

1/2 cup prepared horseradish

1 tsp. table salt

1/8 tsp. black pepper

Whisk cream in medium bowl until thickened, 1-2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate 30 minutes to 1 hour. Serve with roast.



Adapted from Cook's Illustrated.

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