This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.

Loin Tip Roast with Brown Gravy is perfect for a weekend dinner at home served over a generous mound of mashed potatoes. Baked low and slow in the oven, the meat is wonderfully tender and juicy.

Post modified on 7/11/23.)

Loin Tip vs Sirloin Roast vs Sirloin Tip Roast

When deciding on this recipe, I wasn’t exactly sure which roast I had in the freezer as it was marked loin tip. Upon an online search, I deduced that it was likely a Sirloin Tip.

Some butchers may mark this type of cut as a sirloin roast, top sirloin, or sirloin tip. Sirloin Tip is more lean with less marbling that a top sirloin roast, and is probably less expensive when buying. Both types, however, can be cooked low and slow in the oven and will turn out a delicious roast.

My mind races back to Sunday dinners at home as a girl eating thinly sliced roast with mashed potatoes and gravy. Yum. See my recipe for Refrigerator Mashed Potatoes Here.

A Note about Buying Beef

When buying expensive pieces of beef such as roasts or steaks, always shop for sales in your area. When our grocery store offers sales on roast or steaks, I always try to stock up and will freeze those pieces for later use.

Another option is to buy beef directly from your local butcher. Or if you have plenty of freezer space, you might consider buying from a local farmer or rancher, who will often sell packaged sets for less than you can purchase at the store. This may be individual packages or sets in the form of eighth, quarter, half, or whole beef sizes. Here is a helpful article from the Kansas Beef Council on Buying Butchered Beef, to help you understand the process and what cuts of meat you might receive.

More Beef Roast Dinners to Enjoy

Ingredients for Loin Tip Roast with Brown Gravy

(See the full recipe with complete measurements at the bottom of this post.)

loin tip or sirloin tip roast (4-5 pounds)
extra-virgin olive oil
dried basil
oregano
dried parsley
garlic powder
onion powder
seasoned salt
yellow onion
baby carrots or large carrots
bay leaves
vegetable oil

Brown Gravy

beef broth
garlic powder
Worcestershire sauce
water + cornstarch (for thickening)
butter
kosher salt and freshly ground black pepper

Instructions for Making this Recipe

Preheat oven to 450 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

In a small bowl, combine the dried basil, oregano, and parsley, garlic powder and onion powder, and seasoned salt.

Using a cutting board and Chef’s knife, slice the onion, and carrots. Place sliced onion, carrots, and bay leaves on the bottom of a large roasting pan.

Alternately, you may use a wire rack on the bottom of the pan, rather than the vegetables.

Prepare the Roast for Baking

Pat the roast dry with paper towels. Then rub the roast all over with extra virgin olive oil. Sprinkle the herbs and seasoning mix all over the roast, rubbing it in with your fingers.

Heat the vegetable oil in a large skillet over medium-high heat. Place the roast on the hot skillet and brown on all sides, about 2 minutes on each side.

Transfer the browned meat to the roasting pan, nestling it on top of the onion and carrots.

Bake in preheated 425 degree oven for 15 minutes. Lower the temperature to 275 degrees, and bake for another 60-75 minutes, until a digital thermometer inserted into the center of the meat reads 125 – 135 degrees. Keep in mind that the roast will continue to cook after it’s removed from the oven.

Read the internal temperatures of beef by inserting the metal prong of a digital thermometer into the side middle of the meat, whether this is a roast or steak. Use the following baking guide for assistance.

Rare: 120°F; Medium-rare: 130°F; Medium: 140°F.

Remove the roast from the oven and allow it to rest for 15 minutes before slicing.

Prepare the Brown Gravy

While the roast cools, prepare the gravy. Pour off the broth from the roasting pan, adding more beef broth as needed to measure 1 1/2 cups.

I will often use beef or chicken bouillon cubes and water to make broth for soups or dishes. This is a convenient and inexpensive way to make broth for your recipes. Another great source is to freeze beef or chicken broth in ice cube trays to use for later.

Pour broth into a small saucepan and whisk in garlic powder and Worcestershire sauce. Heat on medium heat and bring to a boil.

Make a thickening sauce with cold water and cornstarch, stirring until the cornstarch has completely dissolved.

Stir thickener into the boiling broth and whisk to incorporate. Continue stirring until it thickens. Remove from heat and stir in butter. Season with kosher salt and freshly ground black pepper. This will make approximately 2 cups of gravy.

To serve, place slices of roast on a serving platter with the brown gravy poured over it. Or place slices of roast on individual plates, with the brown gravy in a gravy boat or bowl.

This recipe will serve 4-6 people.

See more Beef Recipes Here. Browse Main Dishes Here.

Loin Tip Roast with Brown Gravy

Loin Tip Roast with Brown Gravy is perfect for a weekend dinner at home served over a generous mound of mashed potatoes. Baked low and slow in the oven, the meat is wonderfully tender and juicy.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

Ingredients

4.5 pounds loin tip roast (sirloin tip or top sirloin)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 large yellow onion (sliced)
12 each baby carrots (or 2 large carrots, sliced)
2 each bay leaves
2 tablespoons vegetable oil (for braising)

Brown Gravy

1 1/2 cups beef broth
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup water (for thickening)
3 tablespoons cornstarch (for thickening)
2 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat oven to 450F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

In a small bowl, combine the dried basil, oregano, and parsley, garlic powder and onion powder, and seasoned salt.
Using a cutting board and Chef's knife, slice the onion, and carrots. Place sliced onion, carrots, and bay leaves on the bottom of a large roasting pan.
Alternately, you may use a wire rack on the bottom of the pan, rather than the vegetables.

Prepare Roast for Baking

Pat the roast dry with paper towels. Then rub the roast all over with extra virgin olive oil. Sprinkle the herb and seasoning mix all over the roast, rubbing it in with your fingers.
Heat the vegetable oil in a large skillet over medium-high heat. Place the roast on the hot skillet and brown on all sides, about 2 minutes on each side.
Transfer the browned meat to the roasting pan, nestling it on top of the onion and carrots.
Bake in covered roasting pan in preheated 425 degree oven for 15 minutes. Lower the temperature to 275 degrees, and bake for another 60-75 minutes, until a digital thermometer inserted into the center of the meat reads 125-135 degrees. Keep in mind that the roast will continue to cook after it's removed from the oven.
Read the internal temperatures of meat by inserting the metal prong of a digital thermometer into the side middle of the meat, whether this is a roast or steak. Use the following baking guide for assistance.
Rare: 120°F; Medium-rare: 130°F; Medium: 140°F.
Remove the roast from the oven and allow it to rest for 15 minutes before slicing.

Prepare the Brown Gravy

While the roast cools, prepare the gravy. Pour off the broth from the roasting pan, adding more beef broth as needed to measure 1 1/2 cups.
Pour broth into a small saucepan and whisk in garlic powder and Worcestershire sauce. Heat on medium heat and bring to a boil.
Make a thickening sauce with cold water and cornstarch, stirring until the cornstarch has completely dissolved.
Stir thickener into the boiling broth and whisk to incorporate. Continue stirring until it thickens. Remove from heat and stir in butter. Season with kosher salt and freshly ground black pepper.
To serve, place slices of roast on a serving platter with the brown gravy poured over it. Or place slices of roast on individual plates, with the brown gravy in a gravy boat or bowl. This will make approximately 2 cups of gravy.
This recipe will serve 4-6 people.