Herb Rubbed Sirloin Tip Roast

Herb Rubbed Sirloin Tip Roast

1049
Joel 21

"Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family."

Ingredients 1 h 45 m {{adjustedServings}} servings 394 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
  4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
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Reviews 1049

  1. 1342 Ratings

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Joel
7/11/2005

As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.

TADUSIN
2/1/2005

This is the First sirloin tip roast that I have made that turned out to excel in flavor and texture. I have tried many times before to make a tip roast with them all ending up to be tough and dry. Your recipe produced comments by all, that it tasted just like prime rib! It was tender and juicy and flavorful. It turned out excellent! The recipe is called herb, but it is more on the spicy side...not overwhelming though. I did follow the recipe to a T...however I put the spice rub on and let the meat come to room tempature before baking. After an hour of cooking, I checked the meat for internal tempature of 140 degrees (rare) and when it reached that temperature, I turned off the oven and allowed it to sit another 15 to 30 minutes in the oven to produce medium rare. Came out excellent!! Thank you very much for sharing this excellent recipe!

SUSANJENSEN
7/27/2004

Very, very good. The meat turned out moist and tender. I cooked mine in the crockpot for 6 hours on low and 1 hour on high. The spices were wonderful.