Roaster Sirloin Tip with Gravy


  • 2.2 pound (1 kg) sirloin tip roast
  • 2 tablespoons (30 ml) extra virgin olive oil


  • 1 tablespoon (15 ml) dried thyme
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) coarse ground pepper


  • 3 tablespoons (45 ml) butter
  • 3 tablespoons (45 ml) flour
  • 1 teaspoon (5 ml) onion powder
  • 2 cups (480 ml) beef stock
  • 1 tablespoon (15 ml) Worcestershire sauce
  • Salt and pepper


  1. Preheat oven to 425 F (220 C).
  2. To make the rub, mix thyme, garlic powder, onion powder, salt, and pepper together in a small bowl.
  3. To combine, butterfly sirloin tip roast. Using hands, massage rub mixture onto roast and coat evenly.
  4. Heat extra virgin olive oil in a large skillet on medium-high heat. Place roast in skillet. Sear for 4-5 minutes. Flip roast, and immediately transfer skillet to the oven. Cook for 13-15 minutes.
  5. Remove skillet from oven. Place meat on a rack and let rest 5-10 minutes.
  6. Slice and serve with horseradish, grainy mustard, and Gravy (see recipe).

For the Gravy

  1. Heat a large, heavy saucepan on medium heat. (Bonus if the saucepan is already coated with freshly-cooked beef drippings). Add butter. Swirl until melted.
  2. Sprinkle flour and onion powder in pan. Whisk occasionally for 1-2 minutes to brown the flour. Continue whisking as you pour in beef stock and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce to simmer. Cook for 3-5 minutes, whisking occasionally until desired thickness is achieved. Taste test and adjust seasoning if needed.
  3. Drizzle over Roasted Sirloin Tip (see recipe).