I’ll be honest with you –

Up until this roast, I thought the only good way to cook a beef roast was to toss it in the slow cooker and forget about it for eight hours. You know the type: pull-apart tender, swimming in broth, good for sandwiches and Sunday nap vibes. But then came this Wagyu sirloin tip roast from Southwinds Cattle Co. in Adams, Tennessee, and my whole approach got flipped on its crusty, golden head.

This isn’t your grandma’s pot roast. This is a roast that gets dressed up in garlic, rosemary, and thyme, slow-roasted just until it hits that perfect blush-pink center, then blasted with heat at the end to lock in a crust so flavorful it might just make you cry. I’ve never cooked a roast this way before—but now that I have? I don’t think I can go back.

The Beef That Changed My Mind

Southwinds Cattle Co. is a local farm here in Adams, TN, and let me tell you—they care for their Wagyu like it’s family. Their beef is tender, flavorful, and rich without being heavy. You can taste the care in every bite. This roast was no exception. It came to me beautifully marbled and ready for greatness.

And greatness it got.

Ingredients You’ll Need to make this Herb-Crusted Wagyu Sirloin Tip Roast

Let’s keep it simple. The roast does the heavy lifting here. You just need a handful of ingredients:

• 1 Wagyu sirloin tip roast (3–3.5 lbs)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp Dijon mustard (not required, but it brings a vibe)

Step-by-Step Magic

1. Bring it to Room Temp
Let the roast sit out for an hour before cooking. It helps it cook more evenly and not freak out when it hits the oven.

2. Preheat your oven to 250°F.
Low and slow is the name of the game.

3. Make the herb crust.
In a little bowl, stir together olive oil, garlic, rosemary, thyme, and Dijon if you’re using it. Pat your roast dry, rub it down with the herb mixture, and then season generously with salt and pepper.

4. Roast until the center hits 135°F.
This took me about 80 minutes, but keep a meat thermometer handy. Every roast is a little different.

5. Rest it.
Take the roast out and let it rest under foil for about 15–20 minutes while you crank your oven up to 475°F.

6. Blast it.
Pop it back in the oven for 8–10 minutes to crisp up the outside. Then rest it one more time, 10 minutes.

7. Slice it.
Against the grain, always. Look for the lines in the meat and cut perpendicular to them. Clean, thin slices are what you’re going for.

Why It Works

The slow roast gives you that evenly pink interior. No gray rings. No guesswork. The reverse sear at the end? That’s where the flavor party happens. It crisps up the fat, browns the herbs, and gives you that wow-factor crust.

Tips and Tricks

• Don’t skip the rest periods. It’s not just a food blogger thing. Resting keeps the juices in the meat, not all over your cutting board.
• Invest in a thermometer. You’re not a failure if you need one. You’re a smart person who wants good meat.
• Sear last, not first. I know it feels weird, but the reverse sear makes for better crust without overcooking.

Ingredient Swaps

• No rosemary or thyme? Use whatever fresh herbs you’ve got. Sage or even oregano will still make magic.
• No Dijon? Totally fine to skip. A smear of softened butter under the herbs works too.
• Can’t find Wagyu? Use the best-quality sirloin tip you can. It won’t be quite as luxurious, but it’ll still be a solid roast.

What to Serve With It

I plated mine with golden smashed potatoes, garlicky green beans, and a pat of butter that melted into everything. But you could easily go with roasted root veggies, a creamy purée, or a crusty loaf of bread for sopping.

Bonus idea: Make sandwiches the next day with leftover slices and horseradish cream. Or don’t lol. There might not be leftovers. Here are a few other side ideas from my blog!

Green Apple Celery Salad – Crisp green apple and celery salad with toasted walnuts, blue cheese, and a light honey-lemon dressing. A fresh, crunchy side dish!

Cheddar Pickle Biscuits – Make flaky Cheddar Pickle Biscuits with sharp cheddar, tangy pickles, and buttery layers. Perfect savory addition to any meal.

Zesty Maple Ginger Acorn Squash Burrata Salad – Warm roasted acorn squash salad with creamy burrata, zesty maple ginger dressing, pomegranate, and toasted pecans. A stunning fall appetizer.

Final Thoughts

I didn’t expect to be won over by a roast. But this one—from the rich, careful marbling to the herb-crusted crackle—completely surprised me. It’s proof that with the right beef and a little patience, even the simplest ingredients can feel downright celebratory.

If you get your hands on a sirloin tip roast from Southwinds Cattle Co., make this. Don’t wait for a holiday. Just give yourself a reason to celebrate a Tuesday night with a roast that’s way too good to be forgotten in a crockpot.

Print Recipe

Herb-Crusted Wagyu Sirloin Tip Roast

Garlic and herb-crusted Wagyu sirloin tip roast, roasted low and slow then reverse seared. Juicy, flavorful, and unforgettable.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Resting Time26 minutes mins

Total Time2 hours hrs 11 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Beef Roast, Sirloin Tip Roast, Wagyu, Wagyu Roast

Servings: 6 people

Calories: 817kcal

Equipment

• Wire rack
• Baking sheet or roasting pan
• Meat Thermometer
• Small Mixing Bowl
• Chef’s knife
• Cutting board
• Tongs or carving fork
• Foil
• Paper Towels

Ingredients

• 1 Wagyu sirloin tip roast 3–3.5 lbs
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme finely chopped
• 1 tsp Dijon mustard adds depth and helps crust stick

Instructions

Bring to Room Temperature

• Remove roast from the fridge 1 hour before cooking. Pat dry thoroughly with paper towels. Let sit at room temperature.

Preheat Oven to 250°F (120°C)

• Position a rack in the center of the oven. Line a baking sheet or roasting pan with foil and place a wire rack on top.

Prepare the Herb Crust

• In a small bowl, mix: olive oil, garlic, rosemary, thyme, and dijon mustard
• Rub the mixture all over the roast. Season generously with kosher salt and black pepper.

Slow Roast

• Place the roast on the rack and roast until the internal temperature reaches 135°F for medium doneness (about 75–90 minutes depending on thickness). Use a meat thermometer for accuracy.

Rest (First Time)

• Remove from oven and tent loosely with foil. Let rest for 15–20 minutes. This allows juices to redistribute.

Reverse Sear

• Increase oven temperature to 475°F (245°C).
• Return roast to oven for 8–10 minutes until the crust becomes golden and aromatic. Watch closely—it will go fast!

Final Rest

• Remove roast from oven and let rest again for 10 minutes. Then slice against the grain into thin slices.

To Serve

• Pair with: crispy smashed potatoes, roasted rainbow root vegetables, mashed potatoes, green beans, or parsnip purée

Share on Facebook

Post on X

Follow us

Save