Hamdi Saidani The Pioneer Woman’s approach to Sirloin Tip Roast is all about transforming a lean, budget-friendly cut of beef into something tender and flavorful. Because the sirloin tip is leaner than a ribeye or pot roast, the key is the herb-heavy dry rub and the low-and-slow roasting temperature.
The first time you make this, you might be tempted to pull it out and slice it immediately because it smells incredible. Resist that urge! Resting the meat for 15 minutes is the most important step in the entire recipe. It allows the juices to redistribute so they stay in the meat rather than running all over your cutting board.
If you do nothing else, use a meat thermometer. Sirloin tip goes from perfectly medium-rare to tough and dry very quickly. Pulling it at 135°F (57°C) ensures it stays juicy.
Pioneer Woman Sirloin Tip Roast Ingredients
- 1 (3-4 lb) Sirloin Tip Roast
- 2 tbsp Olive oil
- 1 tbsp Kosher salt
- 1 tbsp Freshly ground black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Dried rosemary
- 1 tbsp Dried thyme
How To Make Pioneer Woman Sirloin Tip Roast
- Prep the Oven: Preheat your oven to 325°F (163°C).
- Mix the Rub: In a small bowl, combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Season the Beef: Rub the olive oil over the entire surface of the roast. Apply the spice mixture generously to all sides, pressing it into the meat so it sticks.
- Roast: Place the beef on a rack in a roasting pan with the fat side up. This allows the fat to melt down into the meat as it cooks.
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Cook Time: Roast for 20-25 minutes per pound.
- Medium-Rare: Pull at 135°F (57°C).
- Medium: Pull at 145°F (63°C).
- The Big Rest: Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 15 minutes. Slice against the grain for maximum tenderness.
Recipe Tips for Success
- Bring to Room Temp: Take the roast out of the fridge 30–60 minutes before cooking. A room-temperature roast cooks more evenly than one that is ice-cold in the center.
- The “Against the Grain” Slice: Look for the fibers (the grain) of the meat and slice perpendicular to them. This shortens the muscle fibers and makes the meat feel much more tender when you eat it.
- Create a Gravy: Don’t throw away the drippings in the bottom of the pan! Whisk in a little beef stock and a slurry of cornstarch over medium heat for an easy, savory gravy.
What To Serve With Pioneer Woman Sirloin Tip Roast
- Potatoes: Mashed potatoes with plenty of butter, or roasted baby potatoes tossed in the same herbs (rosemary/thyme) as the roast.
- Vegetables: Honey-glazed carrots or roasted Brussels sprouts with bacon provide a nice textural contrast.
- Something Green: A crisp wedge salad with blue cheese dressing or steamed green beans with garlic.
- The Finish: Use the pan drippings to make a simple brown gravy or serve with a side of horseradish cream.
Storing & Reheating Tips
Avoid the Microwave: It will turn this lean cut of beef rubbery and grey very quickly!
- Storage: Place leftovers in an airtight container or wrap tightly in foil. It will stay fresh in the refrigerator for 3 to 4 days.
- Slicing Tip: If possible, store the roast whole and slice only what you need; this keeps the moisture locked inside the meat.
- Reheating (Oven – Best): Place slices in a baking dish with a splash of beef broth or water. Cover tightly with foil and heat at 300°F (150°C) for 10–15 minutes until just warmed through.
- Reheating (Skillet): Briefly sear slices in a pan with a little butter over medium heat for 1–2 minutes per side.
Pioneer Woman Sirloin Tip Roast Nutrition Facts (Estimated per 6oz serving)
| Nutrient | Amount |
| Calories | 310 kcal |
| Protein | 42g |
| Fat | 14g |
| Carbohydrates | 2g |
| Sugar | 0g |
| Sodium | 850mg |
FAQs
Can I use a different cut of meat for Pioneer Woman Sirloin Tip Roast?
This method works well for Top Round or Eye of Round roasts as well, though cooking times may vary slightly based on thickness.
What if I don’t have a roasting rack?
You can use a bed of thick-sliced onions, carrots, and celery at the bottom of the pan to lift the meat up. This also adds extra flavor to the pan drippings!
Why is my roast tough?
It was likely either overcooked or sliced with the grain. Because this is a lean cut, anything past medium (145°F) will start to become quite firm.
Try More Pioneer Woman Dinner Recipes:
Pioneer Woman Sirloin Tip Roast
Description
The Pioneer Woman’s Sirloin Tip Roast is the ultimate “Sunday Supper” staple. It’s a leaner cut of beef that relies on a slow-and-steady roasting process and a heavy herb rub to achieve that classic, melt-in-your-mouth comfort food feel.
Ingredients
Instructions
- Prep the Oven: Preheat your oven to 325°F (163°C).
- Mix the Rub: In a small bowl, combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Season the Beef: Rub the olive oil over the entire surface of the roast. Apply the spice mixture generously to all sides, pressing it into the meat so it sticks.
- Roast: Place the beef on a rack in a roasting pan with the fat side up. This allows the fat to melt down into the meat as it cooks.
- Cook Time: Roast for 20-25 minutes per pound.
- The Big Rest: Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 15 minutes. Slice against the grain for maximum tenderness.
Medium-Rare: Pull at 135°F (57°C).Medium: Pull at 145°F (63°C).
Notes
-
Bring to Room Temp: Take the roast out of the fridge 30–60 minutes before cooking. A room-temperature roast cooks more evenly than one that is ice-cold in the center.
The “Against the Grain” Slice: Look for the fibers (the grain) of the meat and slice perpendicular to them. This shortens the muscle fibers and makes the meat feel much more tender when you eat it.
Create a Gravy: Don’t throw away the drippings in the bottom of the pan! Whisk in a little beef stock and a slurry of cornstarch over medium heat for an easy, savory gravy.
