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Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe

Whether you serve it for Thanksgiving, Christmas, or just because it's Tuesday, this Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast recipe is simple and scrumptious! It's always a hit in our home. 

Course Main Course
Cuisine American
Keyword roast
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting and marinating time 3 hours 40 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 342 kcal


  • 3 lb sirloin tip roast (or your favorite beef roast)
  • 2 tsp sea salt use to taste
  • 2 tsp black pepper freshly cracked, use to taste
  • 2 tbsp butter soft
  • 3 cloves garlic minced or use garlic paste
  • 1/4 cup onion minced
  • 1 tbsp olive oil
  • 2 tsp parsley
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp smoky paprika
  • 1 tsp ginger I used ginger puree
  • 1 tbsp red wine I used Merlot
  • 1/2 tsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp Worcestershire sauce
  • 5 pieces fresh rosemary use more or less as desired


  1. Remove the sirloin tip from the refrigerator and let it come to room temperature - about half an hour. 

  2. Salt and pepper the roast on all sides with salt and pepper.  

  3. Place roast in prepared roasting pan. I like to brush it with olive oil so that nothing sticks.

  4. Prepare the rub/marinade and rub it all over the roast, covering every side. Note: everything below salt and pepper in the recipe (with the exception of the rosemary) is mixed together to make the rub.

  5. Lay sprigs of rosemary on top of the roast. No fresh rosemary available? In a pinch, you could add some dried rosemary to your rub or sprinkle some over the roast.

  6. Place meat back into the refrigerator, covered with plastic wrap, for at least 2 hours.

  7. Remove beef from refrigerator about an hour before you plan to put it into the oven. 

  8. Place roast in the oven and roast at 450 degrees F for 15 minutes

  9. Turn the heat down to 325 degrees and continue cooking for about another hour

  10. You should check the roast using a meat thermometer to test for the level of "done-ness" you prefer. We were looking for a medium rare so we pulled ours out of the oven when it was between 135 and 140 F. 

  11. Let the roast rest for 5-10 minutes to help hold in the juices and keep it nice and moist.

Nutrition Facts
Red Wine Rosemary Garlic Butter Rub Marinated Sirloin Tip Roast Recipe
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 134mg45%
Sodium 946mg41%
Potassium 788mg23%
Carbohydrates 2g1%
Protein 48g96%
Vitamin A 145IU3%
Vitamin C 1.5mg2%
Calcium 54mg5%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.