Roast Beef

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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.

Roast Beef

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

  1. Prepare the roast: pat dry and season generously.
  2. Sear: in a hot cast iron or stainless steel skillet, until a golden crust forms.
  3. Roast: transfer to a roast pan and cook until desired doneness.
  4. Rest: allow the roast to rest for at least 20 minutes.
  5. 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.
roast beef
  • Once you’ve seasoned the roast, allow it to rest for an additional 15 minutes.
sirloin tip roast
  • Sear the roast on all sides until a golden crust forms.
sirloin tip roast
  • 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

Roast Beef

By Sammy Montgoms
A classic Roast Beef recipe using a sirloin tip roast is easy to prepare, tender and perfect for roasts or sandwiches.
Prep: 15 minutes
Cook: 1 hour
Resting Time: 20 minutes
Servings: 4 people

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

Calories: 131kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 44mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10191IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 20 minutes
Course: dinner
Cuisine: American
Servings: 4 people
Calories: 131
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About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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