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  • Sirloin Tip Roast
  • Sirloin Tip Roast
  • Sirloin Tip Roast

Sirloin Tip Roast

Food | November 03, 2017 | Nik Manojlovich
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Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.

I first heard of BLACKVIEW FARM about a year ago; my friend Adam had dined at a modish restaurant in Toronto and enjoyed a cut of beef that was superior in flavour and texture. I was instantly curious about the difference in responsibly raised, organic, grass-fed beef and was determined to find out more and a SIRLOIN TIP ROAST became my guide, so to speak!

BLACKVIEW FARM is a sprawling 100-acre farm near Listowel, Ontario, known for their superior beef, pork and heritage poultry. Bill Parks and his wife Michelle are committed to providing responsibly raised livestock and poultry that are grass-fed. Their livestock and poultry have a field day – literally – when they graze in a different grassy field each and every day.

BLACKVIEW FARM offers their products for purchase, and since they deliver to the larger surrounding cities on a regular basis, they can deliver your order right to your door. That’s pretty sweet. Head HERE to learn more.

I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:

ROOM TEMPERATURE – It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.

SEASONING – Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.

ROAST TIME – The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.

Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion – check out our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.

A final thank you to BLACKVIEW FARMS for the superior roast used in the preparation of this post. Head HERE to learn more.

Perfectly prepared SIRLOIN TIP ROAST – there’s nothing quite like it. Enjoy!


9 Responses to “Sirloin Tip Roast”

  1. […] The last thing about this recipe is a suggestion on when best to enjoy it. My answer is unequivocal… anytime. Of course, you can serve it during the holidays, perhaps with our SALT-BRINED TURKEY or now-famous ROASTED GOOSE RECIPE, but why wait for a special occasion? Serve this SAUSAGE DRESSING RECIPE with our ROASTED PORK SHOULDER, our ROAST CHICKEN or our delicious SIRLOIN TIP ROAST. […]

  2. […] Speaking of grilled fish or meat, here are a few suggestions for recipes that pair perfectly with this wholesome side – our STUFFED SOLE, BAKED FISH AND CHIPS and our very flavourful SIRLOIN TIP ROAST. […]

  3. […] second and third helpings! Although it’s tough, try to pick one – ROAST GOOSE, our super-tender SIRLOIN TIP ROAST or our incredible DRY-BRINED […]

  4. Melody says:

    You don’t have to post this,, as it’s a question not a comment. I’m poised to make this glorious-sounding recipe, but as an uncertain cook, I’m receiving conflicting messages about piercing meat before cooking it, with regards to losing juices, etc. Can you reassure me re the garlic clove/piercing thing, or even suggest an alternative? I imagine that one wouldn’t put chopped garlic in the rub, as it would surely burn in the 500 degree sear….

    Thank you

    • Nik Manojlovich says:

      Hi Melody, thanks for your comment and question. What can I tell you – it works! One thing – READ OUR RECIPE CAREFULLY… ours starts at 450 only for 15… before you reduce and roast. This recipe is perfection – follow it as written – you’ll have complete success!

  5. […] SWEET POTATOES pair perfectly with many of our mains. Try them with our BREADED PORK CHOPS, our SIRLOIN TIP ROAST or this GRILLED JUMBO […]

  6. […] Although this salad can be enjoyed as a standalone meal, it’s also wonderful served with our SIRLOIN TIP ROAST, our EASY ROAST CHICKEN or our VEGETARIAN STUFFED […]

  7. […] about other things to go with it. We suggest serving it with our equally EASY ROAST CHICKEN, our SIRLOIN TIP ROAST or our POACHED SALMON. Don’t forget, a tasty meal doesn’t need to be […]

  8. […] Additional menu items that pair perfectly with this classic salad: ROASTED LEG OF LAMB, NANNY’S BAKED HAM and our extremely popular SIRLOIN TIP ROAST. […]


Ingredients & Amounts

  • 1 3.75 pound sirloin tip roast, room temperature
  • 1 head of garlic, thinly sliced
  • 2 tablespoons each of fresh rosemary, thyme and sage, finely chopped
  • 1 tablespoon of kosher salt
  • 1 tablespoon of black pepper
  • 2 tablespoons of extra virgin olive oil


  1. Remove roast from fridge an hour and a half before beginning preparation.
  2. Preheat oven to 450°F with the rack in the middle position. Cut small holes into the outside of the roast and insert a slice of garlic in each. Place prepared herbs, salt, pepper and oil into a small bowl and stir together to form a paste. Rub paste evenly over the outside of roast before placing it, fat side up, on a wire rack positioned in a roasting pan.
  3. Place roast in oven for 15 minutes, then reduce temperature to 325°F and cook to desired doneness using a meat thermometer.
  4. Remove from oven and cover loosely with tinfoil for 10 minutes.
  5. Slice roast and serve immediately with desired side dishes.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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