Mustard and Herb Sirloin Tip Roast Beef

This mustard and herb sirloin tip roast beef is a flavorful and elegant main dish that I enjoy making for a hearty dinner. The meat is marinated in sherry, soy sauce, and oil, then roasted with mustard and thyme for a beautiful crust. I love finishing it with a rich gravy that enhances every slice.

Why You’ll Love This Recipe

I like this recipe because the marinade adds depth and tenderness to the beef, while the mustard and herbs create a savory flavor that pairs perfectly with the roast. The homemade gravy ties everything together, making it feel like a special occasion meal even when I make it on a weeknight. I also enjoy how versatile it is—I can use fresh or dried thyme, and the roast works beautifully with many side dishes.

Ingredients

2 lb sirloin tip roast, *see Note 1 below
1 clove garlic, peeled and sliced
1 Tablespoon dry mustard
2 teaspoons dried thyme leaves, or 1 Tbsp fresh thyme leaves

For the marinade:
1/3 cup dry sherry, *see Note 1 below
1/3 cup soy sauce
1/4 cup vegetable or canola oil, or similar neutral-tasting oil

For the gravy:
2 cups beef broth
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme leaves, or 1 tsp fresh thyme leaves
Salt and freshly ground pepper
1 Tablespoon cornstarch
2 Tablespoons cold water

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I combine the sherry, soy sauce, and oil in a dish or zip-top bag to make the marinade.
2. I add the roast and garlic slices, coating well. I let it marinate in the refrigerator for at least 4 hours, or overnight for the best flavor.
3. I preheat the oven to 350°F (175°C).
4. I remove the roast from the marinade, pat it dry, and rub it with dry mustard and thyme.
5. I place the roast on a rack in a roasting pan and cook until the internal temperature reaches my preferred doneness (about 1 hour to 1 hour 15 minutes for medium-rare at 135°F).
6. Once done, I transfer the roast to a cutting board, tent with foil, and let it rest for 15 minutes before slicing.
7. For the gravy, I heat the beef broth in a saucepan, adding Dijon mustard, thyme, salt, and pepper.
8. I whisk the cornstarch with cold water to make a slurry, then stir it into the simmering broth until thickened.
9. I slice the roast against the grain and serve it with the gravy.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare, 4 hours (or overnight) to marinate, and about 1 hour 15 minutes to roast, plus resting time.

Variations

Sometimes I swap the dry sherry for red wine for a deeper flavor. I also like using rosemary instead of thyme for a different herb profile. If I want a more intense crust, I mix Dijon mustard with the dry mustard before rubbing it on the roast. For a spicier touch, I add a pinch of red pepper flakes to the marinade.

Storage/Reheating

I store leftover roast beef in an airtight container in the refrigerator for up to 4 days. To reheat, I slice it thin and warm it gently in a skillet with a splash of beef broth or in the oven at low heat to keep it tender. The gravy can be stored separately and reheated on the stovetop. I also sometimes use leftover slices for sandwiches.

FAQs

Can I use another cut of beef instead of sirloin tip?

Yes, I sometimes use top round or rump roast, though cooking times may vary slightly.

Do I have to marinate the roast overnight?

No, but I find it develops much more flavor when I let it marinate longer.

Can I cook this roast in a slow cooker?

Yes, I cook it on low for 6–7 hours, then use the cooking liquid to make the gravy.

How do I know when the roast is done?

I always check with a meat thermometer 135°F for medium-rare, 145°F for medium.

Can I make the gravy without cornstarch?

Yes, I sometimes use flour instead, whisking it into the pan drippings before adding broth.

Is dry sherry necessary?

No, I sometimes replace it with red wine, white wine, or even beef broth.

Can I use fresh garlic instead of slices?

Yes, I sometimes mince the garlic and mix it into the marinade for a stronger flavor.

Do I need to sear the roast before baking?

I usually don’t for this recipe, but searing can give it a deeper crust if I prefer.

Can I freeze leftovers?

Yes, I freeze sliced roast beef in freezer bags for up to 2 months, then thaw and reheat gently.

What sides go best with this roast?

I like serving it with mashed potatoes, roasted vegetables, or Yorkshire pudding.

Conclusion

This mustard and herb sirloin tip roast beef is a flavorful, tender, and impressive dish that I love making for family dinners or special occasions. I enjoy how the marinade, mustard rub, and thyme bring out the best in the beef, while the gravy ties it all together. It’s a recipe that feels classic and comforting every time I make it.

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