Choose sirloin tip, tip center or tri-tip, enter the weight and doneness — get the roasting time and the temperature to pull it at.
Updated · How we source our numbers
A 5 lb sirloin tip roast at 325°F takes about 2–2¼ hours to medium rare; pull it at 135°F. For medium, allow 2¼–2¾ hours and pull at 150°F.
Times and pull temperatures are from the Beef Checkoff’s oven roasting time guidelines (Cattlemen’s Beef Board and NCBA). USDA’s own beef timetable has no sirloin row, so this is the most authoritative published chart for these cuts. Preheat the oven first; tri-tip roasts hot at 425 °F.
| Cut | Weight | Approx. total time |
|---|---|---|
| Sirloin tip roast (325°F) | 3–4 lb | Medium rare 1 h 45 min – 2 h · Medium 2 h – 2 h 15 min · pull 140°F / 150°F |
| Sirloin tip roast (325°F) | 4–6 lb | Medium rare 2 h – 2 h 15 min · Medium 2 h 15 min – 2 h 45 min · pull 135°F / 150°F |
| Sirloin tip roast (325°F) | 6–8 lb | Medium rare 2 h 15 min – 2 h 45 min · Medium 2 h 45 min – 3 h 15 min · pull 135°F / 150°F |
| Sirloin tip center roast (325°F) | 2–2.5 lb | Medium rare 1 h 15 min – 1 h 30 min · pull 135°F |
| Tri-tip roast (bottom sirloin) (425°F) | 1.5–2 lb | Medium rare 30 min – 40 min · Medium 40 min – 50 min · pull 135°F / 150°F |
| Tri-tip roast (bottom sirloin) (425°F) | 2–3 lb | Medium rare 40 min – 50 min · Medium 50 min – 1 h · pull 135°F / 150°F |
The chart’s temperatures are when to take the roast out; it keeps rising while it rests. USDA’s safe minimum for beef roasts is 145 °F with a 3-minute rest. Pulling at 135 °F for medium rare is a preference: check the temperature after resting if you want to be sure it has reached 145 °F.
Need another cut? The roasting time calculator covers rib, round, tenderloin, pork and lamb.