Go Back Email Link
–+ servings
a smoked sirloin tip beef roast on a smoker
Print

Smoked Sirloin Tip Roast with Rosemary Cream Sauce

Learn step by step how to make a smoked sirloin tip beef roast on ANY grill, pellet grill, or smoker!
We season, smoke, and sear this sirloin tip roast to a perfect medium rare then slice and serve with a delicious rosemary cream sauce.
Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt electric smoker, or a Weber kettle, we've got you covered.
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Servings 6 people
Calories 750kcal
Author Mads Martigan
Cost $35

Equipment

  • Smoker, Grill or Pellet Grill
  • Cutting Board
  • Meat Slicing Knife
  • Instant Read Thermometer
  • Dual Probe Thermometer
  • Wood for smoking Chunks, chips, or pellets. Preferably Hickory or Pecan.
  • Cast Iron Skillet or Grill Grates for a Pellet grill for searing optional
  • Medium Saucepan for Rosemary Cream Sauce

Ingredients

  • 1 Sirloin Tip Beef Roast About 5 lbs
  • 2 tablespoon Cooking Oil High smoke point oil like avocado or grapeseed oil

Savory Beef Rub

  • ½ cup Kosher Salt
  • ½ cup Black Pepper
  • ¼ cup Fresh Minced Garlic about 10 cloves fresh
  • 1 tablespoon Paprika
  • 1 tablespoon Fresh Rosemary finely minced
  • ½ tablespoon Onion Powder
  • 1 teaspoon Dried Thyme or fresh, finely minced.

Rosemary Cream Sauce

  • 1 tablespoon Salted Butter
  • 1 teaspoon Olive Oil
  • 1 Shallot finely minced
  • ¼ cup Beef Stock or Broth can also use chicken stock or broth
  • ¼ cup Dry White Wine
  • 1 sprig Fresh Rosemary
  • ¼ cup Heavy Whipping Cream
  • Salt and pepper to taste

Instructions

Season the Sirloin Tip Roast

  • Take the sirloin tip roast out of the packaging and trim any excess fat present.
    1 Sirloin Tip Beef Roast
    trimming fat and silverskin from sirloin tip roast
  • Rub with a thin layer of cooking oil.
    2 Tbsp Cooking Oil
  • Mix all the Beef Rub ingredients and thoroughly coat the entire outside of the sirloin tip roast including the sides with the mixture.
    ½ cup Kosher Salt, ½ cup Black Pepper, ¼ cup Fresh Minced Garlic, 1 Tbsp Paprika, 1 Tbsp Fresh Rosemary, ½ Tbsp Onion Powder, 1 tsp Dried Thyme
    seasoning a sirloin tip roast to smoke
  • Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Setup and Start the Grill or Smoker

  • Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
    setting the traeger pellet grill to 225 degrees F
  • If not using a pellet grill, add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the hot charcoal or burners on a gas grill.
    charcoal grill set up for indirect heat

Smoke the Sirloin Tip Beef Roast

  • Place the sirloin tip beef roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest center part of the roast.
    a smoking sirloin tip roast on a grill
  • Smoke for about 2 hours or until the internal temperature reaches about 120°F. This may take longer on cold days or larger roasts.
    a smoked sirloin tip roast on a smoker

Prepare the Rosemary Cream Sauce

  • While the sirloin tip roast is smoking, you can prepare the rosemary cream sauce.
  • Place a saucepan over medium heat and melt the butter into the olive oil.
    1 Tbsp Salted Butter, 1 tsp Olive Oil
  • Add the shallot and stir and cook for about 3-4 minutes until soft. Stir in the wine for about 1 minute and then the beef stock and the sprig of rosemary.
    1 Shallot, ¼ cup Beef Stock or Broth, ¼ cup Dry White Wine, 1 sprig Fresh Rosemary
  • Simmer for about 10 minutes until or until the liquid has reduced by a quarter to half. Remove from heat or turn to very low and set aside until serving time.

Reverse Sear the Smoked Sirloin Tip Roast

  • Prepare to move the smoked sirloin tip to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the roast when it is ready.
  • Once the internal temperature of the smoked sirloin tip reaches 120°F, move the beef roast to the selected place for reverse searing. Rotate about 2 minutes on each side until it is fully seared on all edges and the internal temperature has reached 125-130°F.

Rest the Smoked Sirloin Tip Roast and Finish Rosemary Cream Sauce

  • Let the smoked sirloin tip rest on a cutting board, uncovered, for about 20-30 minutes.
  • Place the rosemary cream sauce "broth" back on medium heat and stir in the whipping cream. Heat and stir until hot and the desired consistency. Remove the rosemary sprig before serving. Add additional salt and pepper to taste.
    ¼ cup Heavy Whipping Cream, Salt and pepper to taste
  • Using a good meat slicing knife, slice the smoked sirloin tip roast in about ¼" thick slices. Only slice what you plan to eat so the meat does not dry out.
    a sliced medium rare smoked sirloin tip roast
  • Drizzle with the rosemary cream sauce and serve immediately while hot.

Nutrition

Calories: 750kcal