When it comes to comfort food with a touch of elegance, few do it better than Ina Garten, the Barefoot Contessa herself.
This Sirloin Tip Roast, inspired by her timeless style, is the kind of meal that turns a regular night into something special. It’s juicy, herb-crusted, and full of flavor — and it doesn’t require any fancy techniques or equipment.
What I love most about this recipe is that it feels like a classic roast dinner, but with just the right Barefoot Contessa twist: fresh herbs, simple seasoning, and a beautiful, slow roast in the oven.
Pair it with mashed potatoes, green beans, or a crisp salad, and you’ve got the kind of meal that says “welcome home.”
Why You’ll Love This Recipe
This sirloin tip roast is tender and deeply flavorful thanks to a garlic and herb crust that sears into the beef while it roasts. It’s perfect for feeding a family or entertaining, and it slices like a dream — ideal for next-day sandwiches or serving buffet-style.
And best of all? It’s a forgiving cut. As long as you don’t overcook it, it turns out juicy and delicious every time. Ina would absolutely approve of this elegant, simple approach.
What You’ll Need
- 3–4 lb sirloin tip roast (tied if needed)
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 1 cup beef broth (for deglazing)
- Optional: red wine or balsamic vinegar for pan sauce
Pro Tips
- Use a meat thermometer for perfect doneness — aim for 135°F for medium-rare.
- Let the roast rest for at least 15 minutes after cooking to retain juices.
- Pat the roast dry before seasoning for a better sear and crust.
- Roast low and slow for the most tender result.
- Deglaze the pan with wine or broth to make a quick and flavorful sauce.
Tools You’ll Need
- Roasting pan or oven-safe skillet
- Meat thermometer
- Mixing bowl
- Small whisk or spoon
- Cutting board and sharp knife
- Aluminum foil (for resting)
Substitutions and Variations
- Herbs: Use dried herbs in a pinch (reduce amounts by ⅓) or try sage for a fall flavor.
- Mustard: Whole grain mustard adds texture, while horseradish mustard gives a punchy twist.
- Make it creamy: Add a splash of cream to the pan sauce for a richer finish.
- Veggies: Roast root vegetables right in the pan with the meat for a one-pan meal.
Make Ahead Tips
You can rub the roast with the mustard-herb mixture and refrigerate it up to 24 hours ahead. Just bring it to room temperature before roasting.
Leftovers keep beautifully in the fridge for 3–4 days and are delicious sliced thin on sandwiches or chopped into salads.
Instructions
1. Preheat the Oven
Preheat oven to 450°F. Place the sirloin tip roast on a rack inside a roasting pan. Pat it dry with paper towels.
2. Make the Herb Rub
In a small bowl, mix Dijon mustard, minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper. Stir until combined into a thick paste.
3. Season the Roast
Rub the herb mixture all over the roast, coating evenly. Tuck any loose ends of meat underneath or tie with butcher’s twine for even cooking.
4. Sear and Roast
Roast at 450°F for 15 minutes to sear. Then reduce oven to 325°F and roast until internal temp reaches 135°F for medium-rare, about 60–75 minutes depending on thickness.
5. Rest the Meat
Transfer roast to a cutting board and cover loosely with foil. Let rest for 15–20 minutes before slicing.
6. Make a Quick Pan Sauce (Optional)
Place roasting pan on the stovetop. Add broth (and a splash of wine if using) to the pan and scrape up browned bits. Simmer until slightly reduced, about 5 minutes. Taste and adjust seasoning.
7. Slice and Serve
Slice roast against the grain into ½-inch thick slices. Serve with warm pan juices or sauce on the side.
Leftovers and Storage
Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth or wrap in foil and warm in a 300°F oven.
You can also freeze sliced portions for up to 2 months — great for quick weeknight meals!
Recipe FAQs
Q: Can I use a different cut of beef?
Yes, top sirloin or bottom round can also work, though cooking times may vary.
Q: How do I get that perfect pink center?
Use a meat thermometer and pull the roast out at 135°F for medium-rare. Don’t skip the resting time — it allows the juices to redistribute.
Q: Is this recipe good for meal prep?
Definitely! The roast slices well and stays juicy, making it ideal for meal-prep lunches.
Q: What’s the best way to serve this for a crowd?
Slice it ahead and serve it on a platter with warm jus. Add roasted vegetables or a big salad on the side!
Cozy, Classic, and Contessa-Worthy
This Barefoot Contessa–inspired Sirloin Tip Roast brings together everything we love about Ina Garten: simplicity, elegance, and foolproof flavor.
Whether you’re making Sunday dinner or impressing your guests, this roast is a go-to for comfort and class. Give it a try and let me know in the comments how it turned out!
Did you make the pan sauce? What sides did you serve it with? I’d love to hear all about your kitchen win.