Sirloin Tip Roast Recipes

This boneless, lean cut of meat is also known as ball tip roast, crescent roast, knuckle peeled, knuckle roast, and round tip roast. Oven roasting and braising are the recommended cooking methods.

Ancho Chili-Rubbed Beef Roast


1 beef Sirloin Tip Roast (about 3 to 4 pounds)

1 tablespoon vegetable oil

2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces


Ancho Rub:

2 tablespoons ground ancho chili powder

1 tablespoon minced garlic

2 teaspoons unsweetened cocoa powder

1 teaspoon ground cinnamon



Heat oven to 325°F. Combine Ancho Rub ingredients in a small bowl. Reserve 2 tablespoons of rub for potatoes. Press remaining rub mixture evenly onto beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in a 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.

Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile combine reserved rub with oil in a large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on a metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting for 10 to 15 minutes or until tender.

Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.