Very tasty and tender roast. Very flavorful and the juices made an excellent gravy. I made the roast with mashed potatoes and gravy. Carrots were my side dish. The leftovers made wonderful sandwiches. I would highly recommend this roast from Sam's.

Served this for Christmas. It was a hit. Slow roasted after drying and then seasoning with avocado oil and herbs and then seared it. We had it medium. I wish I'd taken photos. This was great for the price and was able to feed 6 people. I will buy it again.

I took this sliced it about 1 in thick, marinated it overnight and made shiskabobs out of it. They were very tender juicy and delicious. Highly recommend.

This was one of the best sirloins to roast. Cooked & sliced like butter. Made around lunch time on a Sunday, to be eaten when hungry & a crunchy loaf of Italian bread!

Excellent flavor Will purchase in the future

Ingredients: * 2 1/2 # roast * 1 teaspoon black pepper * 2 teaspoon dried oregano * 2 teaspoon dried basil * 1 teaspoon ground chile powder * 1 teaspoon tumeric * 1 teaspoon cumin * 1 tablespoon garlic powder * 1 tablespoon onion powder * 2 teaspoon salt * 1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg) * 2 tablespoons Olive Oil, divided Directions: 1. Place the oven rack in the middle position and preheat the oven to 250°F. 2. Combine all spices and seasonings together in a small bowl. 3. Rub the roast all over with a tablespoon of oil before rubbing in the spice mixture. 4. Heat the remaining oil in a large cast iron skillet or dutch oven over medium-high heat.  Add the roast and sear until browned on all sides, about 3 minutes per side. 5. Transfer the roast to a wire rack set inside a roasting pan. Leave the pan uncovered. 6. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F 7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium. 8. Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving. 9. Slice the meat to desired thickness and serve.

my family surprised me on mothers day with a delicious sirloin tip roast. Most tasty and tender meat I have had in a very long time. Thank you Sams

Always loved this roast but lately can't get a tender one. Cook the same was as always but they are tougher, chewy. bummer cause we purchased them almost weekly before this.

I tried to cut this roast up to make a couple of different dishes. It's super tough. After grilling part of it and not being able to chew it, I dropped it in the pressure cooker and cooked it some more. Pressure cooking it made it tender. I didn't think a Sirloin would need to be cooked to death to be edible. Choose your cut wisely

Bought this Sirlon roast , looked very good Follow the instructions of cooking a sirloin tip roast. The end result was very tough. It was supposed to be a slicing roast. In the end, I had to make it into a pot roast to try to salvage it very tough would not buy it again!