Pioneer Woman Sirloin Tip Roast Recipe

Pioneer Woman Sirloin Tip Roast — honestly? It’s one of those old-school roasts that doesn’t look like much but hits hard. Juicy, herby, kinda cozy. The onion trick underneath? Yeah. Makes it all caramelized and soft. It’s easy, feeds a bunch, and makes killer leftovers for sandwiches or weird cold fridge snacks. You get it.

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Ingredients Needed

• 1 sirloin tip roast (4-5 pounds): lean, not fancy, but solid.
• 2 tablespoons olive oil: helps it crust up.
• 1 teaspoon garlic powder: easy flavour bomb.
• 1 teaspoon black pepper: fresh cracked if you care.
• Salt to taste: yeah you’ll wanna be generous here.
• 1 teaspoon dried rosemary: smells like your nan’s house at Christmas.
• 1 onion (thick rings): don’t separate ‘em. They’re your edible roasting rack.

How To Make Pioneer Woman Sirloin Tip Roast

Let the Meat Chill (Not Literally):
Take the roast outta the fridge. It needs 45 mins, maybe an hour, to lose that fridge chill. Cold roast + hot oven = no thanks.

Heat and Season:
Crank your oven to 450°F. While it’s preheating, rub your roast down with olive oil, garlic powder, black pepper, salt, rosemary. All sides. Don’t be shy.

Do the Onion Thing:
Slice the onion thick. Like chunky ringlet-thick. Don’t pull them apart. Lay them in your roasting pan — dark one’s best — and make a little bed. Meat sits on top.

Blast Then Chill:
Roast it at 450°F for 15 minutes. No peeking. Then drop the heat to 300°F and go for another 90 mins-ish. Start checking your thermometer after an hour, though.

Check Temp + Rest:
135°F = medium rare. 145°F = medium. Take it out a couple degrees early. Cover it with foil and let it nap for 20 minutes. Don’t skip this.

Slice and Eat:
Cut against the grain, thin as you can. Drizzle pan juices if you saved them. Toss the onions or eat ‘em if you’re weird (I do).

Recipe Tips

• A meat thermometer will save your soul.
• Always rest it. Always. It’s like nap time for meat.
• Dried herbs are fine. You don’t need fancy fresh rosemary.
• Don’t skip the onion trick. Trust me. It’s magic and weird and it works.

How to Store & Reheat

• Room Temperature: Don’t leave it out past 2 hours.
• Fridge: Slice or wrap tight. 3–4 days easy.
• Freezer: Wrap in foil + bag. Eat within 3 months.
• Reheat: Oven at 325°F is safest. Skillet’s great too. Microwaving? Meh. Do what you must.

Nutrition Facts (Approx. per serving)

• Calories: 179
• Sodium: 45mg
• Protein: 22g
• Fat: 9.4g
• Carbs: 0g
• Fibre: 0g
• Sugar: 0g

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