Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.
Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
First bake uncovered for 30 minutes.
Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:°Rare: 120-125 F internal temperature. Red and bloody.°Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.°Medium: 140 F internal temperature. Barely pink center with brown to the outside.°Well done: 150-160 F internal temperature. Brown all the way through.Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
Freeze: In portion for up to 3 months.
No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
Ovens vary a lot: I have 2 ovens and one bakes hotter than the other.
Convection oven cooks faster: Keep this in mind for sure!
Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
Grandma's pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.