Pat the sirloin tip roast dry with paper towels.

If you have time, place it onto a sheet pan and refrigerate, uncovered, overnight. (This will help form a nice crust when searing, but you can skip this step if you didn’t plan ahead.)

When ready to cook, remove the roast from the fridge and pat dry again if needed. Tie kitchen twine around the roast at 1-inch intervals. (This will help it keep its shape while roasting.)

Rub the roast all over with 1 tablespoon of olive oil.

In a small bowl, combine garlic powder, onion powder, salt, pepper, and dried herbs. Rub the spice mixture all over the meat. Let the meat rest for 1 hour to come to room temperature.

Preheat the oven to 300 degrees F (121 degrees C).

Heat the remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the roast and sear on all 4 sides, about 3 minutes per side, until browned.

Transfer the sirloin tip roast to a roasting pan.

Bake the sirloin tip roast in the oven, until it reaches 115 degrees F for rare (30-40 minutes), 125 degrees F for medium rare (40-50 minutes), 135 degrees F for medium (50-60 minutes), or 145 degrees F for medium well (60-70 minutes).Note: Cook times are for a 3-pound roast. See the chart in the post above for cook times per pound if your roast is smaller or larger. Also, cook time will be different if you didn't let the roast come to room temperature (in step 5 above) or sear on all 4 sides before roasting.

Remove from the oven, transfer to a cutting board, cover loosely with aluminum foil, and rest for about 15 minutes before slicing. (This will seal in the juices and the internal temperature will rise another 10 degrees to reach the right level of doneness.) Slice the meat against the grain to serve.