Grilled Sirloin Tip Roast on the Pit Barrel (or Your Backyard Grill)

Now that the temperatures are on the rise in the Midwest, it’s time to break out the grill!

If you're looking for a beefy, satisfying main dish that won’t break the bank - or your calorie (or WW points) budget - let me introduce you to the unsung hero of lean roasts: the sirloin tip roast.

Not only is this cut incredibly economical, but it’s also super lean, making it an excellent choice if you're tracking your nutrition. In fact, sirloin tip roast is considered a 0-point food on Weight Watchers when it's trimmed and cooked without added fat. That means more room for your sides or dessert without guilt!

Why Sirloin Tip Roast?

• Budget-Friendly: Compared to prime rib or ribeye, sirloin tip is a fraction of the price per pound.

• Lean and Mean: It comes from the round (the back end of the cow), which means it’s naturally lower in fat.

• Protein Powerhouse: Each serving is packed with high-quality protein to keep you full and satisfied.

• Perfect for Meal Prep: One roast easily feeds 6–8 people, and leftovers make killer sandwiches or beef bowls.
  
  

How I Grill It on the Pit Barrel

I used my trusty Pit Barrel smoker, but if you don’t have one, don’t worry. I’ll share how to get the same results using indirect heat on a charcoal or gas grill.

Step-by-Step:

1. I start by seasoning my 3-pound roast generously on all sides with my favorite all-purpose beef rub. Don’t be shy; this is a big cut and can handle bold flavor.

2. Once my chimney of charcoal was fully lit, I poured it into the Pit Barrel and added the roast.

3. I set a timer to flip every 15 minutes for even cooking.

4. After 1 hour and 15 minutes, the internal temperature hit 120°F, which gives you a nice rare to medium-rare center (perfect for slicing).

5. Don’t skip this step: I let the roast rest for 30 minutes, tented loosely with foil. This lets all those juicy juices redistribute, so you don’t lose them on your cutting board.

NOTE: Every grill temperature will be different, so having a meat thermometer is key. After cooking for one hour, I temp my roast every five minutes to ensure that it isn’t overcooked. I like medium rare to rare beef.

No Pit Barrel? No Problem

Here’s how to cook it using indirect heat on a standard charcoal or gas grill.

Charcoal Grill:

• Push the lit coals to one side and place the roast on the opposite side.
• Add a small drip pan under the roast to catch juices.
• Cover with the lid, vents open for airflow, and flip every 15 minutes.
• Use a meat thermometer to check for doneness (120°F for rare, 130°F for medium-rare).

Gas Grill:

• Turn on only one burner and place the roast on the cool side of the grill.
• Keep the lid closed and check the temp every 15 minutes.
• Again, flip for even cooking and monitor the internal temp closely.

Want to level up your beef game? We are hosting a hands-on Steakhouse DIY class on Thursday, April 24 at 6pm. Whether you're new to beef or want to perfect your sear, it's a great opportunity to get confident with cuts like sirloin tip, filet, and ribeye.

And grilling classes will be here soon! Don't miss hands-on Grilling Boot Camp on Saturday, May 31 from 10am-3pm. This one day on our outdoor grilling patio will prepare you for a summer of perfectly grilled goodness!