Sirloin Tip Roast

There is nothing quite like a perfectly prepared Sirloin Tip Roast for the holidays.

• 1 – 3.75 pound sirloin tip roast, room temperature
• 1 head of garlic, thinly sliced
•  2 tablespoons each of fresh rosemary, thyme and sage, finely chopped
•  1 tablespoon of kosher salt
•  1 tablespoon of black pepper
•  2 tablespoons of extra virgin olive oil


Remove roast from fridge an hour and a half before preparing.

Preheat oven to 450°F with the rack in the middle position. Cut small holes into the outside of the roast and insert a slice of garlic in each. Place prepared herbs, salt, pepper and oil into a small bowl, stir together to form a paste. Rub paste evenly over the outside of roast before placing it, fat side up, on a wire rack in a roasting pan.

Place roast in oven for 15 minutes, then reduce temperature to 325°F and cook to desired doneness using a meat thermometer.

Remove from oven and cover loosely with foil for 10 minutes.

Slice roast and serve immediately.

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