Preheat your oven to 425°F (220°C). Pat the sirloin tip roast completely dry with paper towels. This is crucial for achieving a beautiful sear.

In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Mix well.

Rub the olive oil all over the sirloin tip roast, ensuring it's evenly coated. Then, generously sprinkle the herb and spice mixture over the entire roast, pressing gently to adhere.

Place the seasoned roast in an oven-safe roasting pan. If you have a rack, place the roast on the rack within the pan.

Sear the roast in the preheated oven for 15 minutes. This initial high heat helps to create a delicious crust.

Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired doneness (see tips for temperatures). For medium-rare, aim for 130-135°F (54-57°C).

If desired, you can baste the roast with beef broth every 30 minutes during the lower temperature roasting phase for extra moisture.

Once the roast reaches the desired internal temperature, remove it from the oven. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for at least 15-20 minutes before carving. This resting period is essential for juicy, tender meat.

After resting, carve the sirloin tip roast against the grain into thin slices. Serve immediately and enjoy!