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If you are looking for a simple, straight-forward Roast Beef recipe, you’ve landed in the right spot. I’m using a sirloin tip roast which combines great flavour with a deliciously tender texture.

Why you’ll love this Roast Beef recipe
Easy: this recipe is easy to prepare, requiring about 15 minutes of hands on time.
Versatile: great for sandwiches or a classic roast beef dinner.
Delicious: this cooking method ensures a perfect balance of a crispy exterior and tender juicy inside.
How to make Roast Beef
- Prepare the roast: pat dry and season generously.
- Sear: in a hot cast iron or stainless steel skillet, until a golden crust forms.
- Roast: transfer to a roast pan and cook until desired doneness.
- Rest: allow the roast to rest for at least 20 minutes.
- Slice and serve: thinly against the grain for the best texture.
Ingredients to make Roast Beef
- Sirloin tip roast: other options are top round, bottom round or eye of round.
- Carrots & onions: not necessary, but I love the flavour they add. Pus, we eat them afterwards.
- Garlic: added directly into the interior of the roast.
- Salt & pepper
- Oil
What is a sirloin tip roast?
Sirloin tip roast is a cut of beef from the hindquarters of a cow. Generally lean, relatively affordable and great for roasting as it can be tender when cooked properly.
Sammy’s tips
- Allow the roast to come to room temperature before searing. At least an hour.
- Once you’ve seasoned the roast, allow it to rest for an additional 15 minutes.
- Sear the roast on all sides until a golden crust forms.
- Use a meat thermometer to ensure you remove it when it reaches your desired temperature. You’ll need one to make a Pot Roast, Beef Short Ribs or Classic Chicken Cutlets.
- Allow the roast to rest for at least 20 minutes before slicing.
- Slice the roast beef into thin slices, ensuring every bite is tender.
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Roast Beef
Equipment
- 1 meat thermometer
Ingredients
Roast:
- 1 sirloin tip roast, about 2lbs
- 1 tbsp olive oil, to add to the roast
- 2 tbsp avocado oil, to sear the roast
- 2 garlic cloves, sliced in half
- salt
- cracked black pepper
Everything else you'll need:
- drizzle of olive oil, for the veggies
- 4 carrots, peeled, roughly chopped into bite sized pieces
- 1 yellow onion, roughly chopped into bite sized pieces
- 2 sprigs rosemary, fresh
- salt
- cracked black pepper
Instructions
- The first thing you need to know before cooking a roast is that each oven will vary with cooking times depending on the cut of beef, thickness and weight. Instead of timing your roast beef, rely on a meat thermometer for perfect results.
- Remove roast from the refrigerator at least 1½ hours before cooking.
- Preheat the oven to 325 °F.
- Pat the roast down with paper towel, removing any added moisture.Rub the roast with olive oil.
- Make 4 small slits in the roast and add the halved garlic pieces. I add two pieces to the top and two pieces to the bottom.
- Generously season all sides with salt and cracked black pepper.
- Let the roast rest for 15 minutes to allow the seasoning to absorb into the meat.
- In the meantime, prepare the vegetables by chopping the carrot and onion into bite sized pieces.
- To a deep baking dish, add the vegetables and gently toss with a drizzle of olive oil, salt and cracked black pepper. Add the fresh rosemary sprigs on top of the vegetables and set aside.
- To a large cast iron or stainless steel skillet set to medium/high heat, add the avocado oil and swirl around to cover the entire base of the skillet.Once the oil begins to glisten, add the roast and sear for 1-2 minutes on each side, or until a golden crust forms.
- Remove the roast from the pan and add directly on top of the veggies.
- Roast until desired temperature. 135°F for medium rare and 145°F for medium.Remove the roast from the oven about 10 degrees before it's reached your desired temperature as it will continue cooking while it rests.I cooked my roast for about an hour. Sammy's tip: check the temperature of your roast after 30 minutes and then every 10 minutes after that.
- I remove my roast from the oven when it reads an internal temperature of 128 °F as it will increase about 7°-10° while it rests. If you want a medium cooked roast, I recommend taking the roast out of the oven when it reaches an internal temperature of about 138℉.Sammy's tip: insert the meat thermometer into the thickest part of the roast to get an accurate temperature reading.
- Remove the roast from the oven, place on a cutting board and gently tent with aluminum foil and let rest for at least 20 minutes.
- Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Can I use brisket instead of sirloin tip roast?
I am sure the would be fine, Michelle!