What is a Beef Sirloin Tip Roast?

A beef sirloin tip roast is an economical, flavorful cut of beef that with minimal preparation can be roasted until fork-tender and juicy. Often called “ball tip roast” or “crescent roast” as well, this versatile cut has a rich beefy flavor that pairs nicely with bold seasonings and spices.

Where the Sirloin Tip Roast Comes From

The sirloin tip roast comes from the round primal located in the back leg of the steer. More specifically, it is cut from the sirloin tip, which is adjacent to the sirloin primal.

Muscles in the round work hard for movement and are leaner with less marbling. While sirloin tip roasts are lean, they can be cooked low and slow through braising or roasting to break down connective tissue for tenderness.

Characteristics of Sirloin Tip Roast

• Lean, inexpensive cut
• Little fat marbling or connective tissue
• Uniform shape for even cooking
• Good for roasting whole or cutting into steaks
• Benefits from marinades due to leanness
• Leaner than cuts from the rib or loin

The sirloin tip is sometimes divided into two sections:

• Top sirloin tip – Higher quality, more tender
• Bottom sirloin tip – Lower quality, needs more cooking time

For most roasts, the top and bottom are left connected for more coverage of fat and connective tissue.

How to Cook Sirloin Tip Roast

While it can be grilled briefly or cooked as steaks, the sirloin tip roast truly shines when roasted low and slow. This breaks down muscle fibers and connects tissue for a tender texture.

• Oven roasting – Roast at 300-325°F to an internal temp of 135°F for medium rare doneness.

• Braising – Brown all over then braise in liquid at 300°F until very tender, about 2-3 hours.

• Slow cooker – Cook on low for 8 hours until fork tender.

• Sous vide – Cook at 135°F for 24-36 hours then sear quickly on grill or skillet.

Best Cooking Methods for Sirloin Tip Roast

These cooking methods yield the most moist, tender sirloin tip roast:

• Low and slow roasting – The low oven temperature gently brings the meat to perfect doneness without drying it out. Aim for 300-325°F.

• Braising – The long cooking time tenderizes the meat. Braise at around 300°F for 2-3 hours.

• Slow cooker – The moist environment produces fall-apart tender meat after 8+ hours.

• Sous vide – The very long, precise cook tenderizes the meat while retaining moisture.

Serving and Pairing Suggestions

The mild beefy flavor of sirloin tip roast pairs well with all sorts of seasonings. Consider:

• Fresh herbs – rosemary, thyme, sage
• Spice rubs – chili powder, cumin, paprika
• Aromatics – garlic, shallots, onions
• Soy sauce, Worcestershire sauce, vinegar
• Horseradish, mustard, chimichurri sauce

It also pairs nicely with starchy sides that soak up meat juices:

• Mashed potatoes, sweet potatoes
• Rice, risotto, polenta
• Root vegetables – carrots, parsnips, turnips

Sirloin Tip Roast vs Other Beef Roasts

How does the sirloin tip roast compare to other roasts?

• More affordable than prime rib or ribeye roast
• Leaner than chuck roast or rump roast
• Not as tender as tenderloin roast
• Needs more cooking time than top sirloin roast

While not the most tender or expensive roast, the sirloin tip is economical, readily available, and full of beefy flavor perfect for everyday cooking. With little prep aside from a flavorful spice rub, the sirloin tip roast always delivers delicious results. Give this underutilized cut a try for your next Sunday supper or holiday meal.

Frequency of Entities

Sirloin tip roast: 15
Beef: 10
Meat: 8
Roast: 8
Cook: 6
Tender: 5
Flavor: 4
Lean: 4
Seasoning: 3
Juicy: 3
Connective tissue: 3
Marbling: 2
Muscles: 2
Economical: 2