Herb Rubbed Sirloin Tip Roast

Herb Rubbed Sirloin Tip Roast

Made  times
Joel 22

"Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family."
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1 h 45 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1370 Ratings

Most helpful positive review

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 ...

Most helpful critical review

can you say "wash the beef OFF please?" once again i fall in the few--this was WAY too spicy. of course i used high quality paprika that is hot in itself. and i DID wash the beef rub off. 1 hou...

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 ...

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 d...

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.

This was truly delicious! I substituted fresh chopped garlic for the garlic powder and lowered the temp a bit. I had a 5 pound roast so I dropped the temp to 325 and cooked it for about an hou...

I used a 3 lb tri tip roast for the meat. Combined the ingredients and put the roast in a big baggie and put the rub all over it and let it marinate in the fridge for 4 hours. Cooked it on my ...

very tasty! i needed to cook it less time, though... i like it medium rare. i followed the directions but it kinda got too well done. my parents used to cook a roast at 200 degrees, one hour ...

This is such a good combination of spices! I use it for more than just this particular recipe, too: One variation I enjoy, particularly, is to add a couple tablespoons of flour to the mixture, ...

The best rub I've ever made. Followed it to a tee but used 1/2 T of table salt instead of 1 T kosher. Used a 2 lb tri tip roast at 350 for 45 minutes (until 140 degree internal), turned off heat...

I love rubbed roasts, and mixing the herbs and spices with olive oil ensures the flavors will stick. The 15 min. rest time allows dried herbs to swell, the oil to absorb flavors, and helps make...

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