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    Home » Recipes » Dinner Ideas » Sirloin Tip Roast

    Sirloin Tip Roast

    Published: Sep 14, 2023 Modified: Sep 14, 2023 by Isabel Laessig

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    Tender, juicy, and oh-so flavorful, my Sirloin Tip Roast recipe is completely irresistible! With simple ingredients and only 10 minutes of prep, this easy pot roast cooks all in one pot. Just one bite, and you’ll wonder where this recipe for sirloin tip roast has been all your life!

    Close up of dutch oven pot roast in a white dish with a sprig of rosemary
    Jump to:
    • Sirloin Tip Roast Recipe
    • Ingredients for Beef Sirloin Tip Roast
    • How to Cook Fall Apart Sirloin Tip Roast
    • Tips for Cooking Sirloin Tip Roast
    • Slow Cooker Instructions
    • Storing Leftover Roast Beef
    • Sirloin Roast FAQ
    • Side Dishes for Sirloin Tip Roasts
    • Roast Recipes
    • 📋 Recipe
    • 💬 Reviews

    Sirloin Tip Roast Recipe

    There is nothing better than getting the family together for Sunday Supper! This recipe is my go-to time and time again because it is so easy to make and my family loves it so much.

    Slow-cooked cast iron sirloin tip roast is juicy, fork-tender, and so flavorful. It comes together with tender carrots and onions in a tasty beef gravy made with red wine. Every bite is a dream come true!

    This is a one-pot dinner recipe perfect for feeding the family or a hungry crowd of dinner guests. It’s hearty, easy to make, and just what you need when you’re looking for easy and delicious dinner ideas – plus, it’s budget-friendly!

    I tried it! It came out excellent!!! So much flavor and meat so tender. I added potatoes and carrots. Made a gravy with juices like you suggested.

    Melissa on Pinterest

    Ingredients for Beef Sirloin Tip Roast

    • olive oil
    • sirloin tip roast, chuck roast, rump roast, or English roast 
    • onions, sliced
    • crushed garlic cloves 
    • sliced carrots
    • beef stock
    • red wine

    Pot Roast Seasoning

    • fresh or dried thyme
    • fresh or dried rosemary
    • Worcestershire sauce
    • salt
    • black pepper

    To create the seasoning for this recipe, you need just a few common spices. I also feature one of my favorite ingredients, Worcestershire sauce!

    recipes to make dutch oven pot roast on a cutting board - chuck roast, onion, garlic, carrot and rosemary

    How to Cook Fall Apart Sirloin Tip Roast

    1. Preheat the oven to 350°F. Heat olive oil in a large Dutch Oven over medium-high heat.
    2. Sear the roast for 2 minutes on each side to brown, then remove and set aside.
      Searing a pot roast in a dutch oven
    3. Without cleaning the pot, add the onion and cook, stirring constantly for 3 minutes or until translucent. Add garlic and stir for another 2 minutes.
      Cooking garlic and onions in a dutch oven
    4. Deglaze the pan by adding red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the browned bits for flavor. 
    5. Add in beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, while stirring.
    6. Finally, add the roast back to the Dutch Oven, covering it with the liquid. Place in the oven and roast for 3 hours, or until beef is tender enough to shred with a fork.
      Pot roast cooking in the dutch oven with a wooden spoon
    7. Remove the beef from the pot and let it rest for 10-15 minutes on a cutting board. After resting, shred the beef using two forks. It should fall apart easily.
    8. Place the Dutch Oven back on the stove and bring the remaining liquid to a low boil, uncovered, to reduce the liquid. If you find it is not reducing, or prefer a thicker gravy, take ½ Tablespoon cornstarch and mix it with 2 Tablespoons beef stock in a small cup. Pour the mixture into the pot and stir it through to thicken the gravy.
    9. Serve the beef on creamy mashed potatoes or noodles with the sauce, and enjoy!
      Dutch oven pot roast over mashed potatoes in a white dish

    Tips for Cooking Sirloin Tip Roast

    • If possible, use a heavy cast-iron Dutch oven with a lid. If you don’t have one, a good roasting pan will also work.
    • Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
    • Use a good beef stock and check the level of the liquid every hour. Add ½ cup water if it’s reduced too much and drying out. 
    • Although I only used carrots and onions, you can use any of your favorite vegetables for roasts in this recipe.

    This might be one of the most tender roasts I’ve ever made! I’m always on the lookout for good Dutch oven recipes and this one was right up my alley.

    Alex

    Slow Cooker Instructions

    If you don’t have a dutch oven or would prefer to make this recipe in the slow cooker, you can! Follow these instructions for slow cooker sirloin tip roast:

    1. For best results, follow the instructions to sear the beef and saute the onions and garlic. Set the beef aside after searing, then deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pan.
    2. Add in beef stock, thyme, rosemary, Worcestershire sauce, and salt and pepper, while stirring.
    3. Place the carrots in the slow cooker, then add the beef over top.
    4. Pour the contents of the pot into the slow cooker over the beef so it is submerged in liquid.
    5. Slow cook on LOW for 8-12 hours. This is a great option for cooking dinner overnight so it’s ready the next day, or setting in the morning to have it ready by dinnertime!

    Note: If you don’t want to sear the beef or saute the onions beforehand, simply skip to step 3. Place the carrots, garlic, and onions into the slow cooker, then the beef, then the liquid and seasoning ingredients. Cook as instructed. However, I recommend searing as it adds so much flavor.

    Storing Leftover Roast Beef

    Allow the leftovers to cool to room temperature, then transfer to an airtight container and store in the refrigerator for 3-4 days. Reheat gently on the stove, in the oven, or in the microwave (you may want to add additional liquid if microwaving to avoid drying out the beef).

    Sirloin Roast FAQ

    Does the dutch oven need to be covered while cooking?

    You do not need to cover the pot when braising sirloin tip roast in a Dutch Oven.

    Can the leftovers be frozen?

    You can freeze the leftovers by first allowing them to cool completely, then adding them to a freezer-safe airtight container or freezer bag. Freeze for up to 3 months, labeled with the date. To reheat, allow the beef to thaw overnight in the refrigerator, then gently roast in an oven-safe dish at 250°F until heated through.

    What kind of wine is best for cooking roast beef?

    Dry red wine is the best, so use that if you can. If you’d rather not use red wine at all, you can use red wine vinegar, extra beef stock, or even chicken stock. I find that red wine is perfect for deglazing your pan and cooking gravy, but any of these alternatives will work.

    This might be one of the most tender roasts I’ve ever made! I’m always on the lookout for good Dutch oven recipes and this one was right up my alley.

    Tina
    cooked pot roast recipe in blue dutch oven

    Side Dishes for Sirloin Tip Roasts

    • Creamy Mashed Potatoes
    • Instant Pot Mashed Potatoes
    • Green Bean Almondine is the perfect addition!
    • Roasted carrots with Parmesan

    Be sure to check out my best Side Dish Recipes for Roast Beef for more great ideas!

    Roast Recipes

    • Beef Chuck Roast Recipe
    • Instant Pot Pot Roast
    • Slow Cooker Mississippi Pot Roast
    • Slow Cooker Chuck Roast
    • Use the leftovers to make Pot Roast Sandwiches!

    📋 Recipe

    Close up of Dutch Oven pot roast meat with herbs and carrots

    Sirloin Tip Roast Recipe

    Isabel Laessig
    The perfect roast for a cold winter night! This Dutch Oven Pot Roast is a family friendly recipe, that is easy to cook and so low effort. Perfect for busy families and novice chefs!
    4.61 from 208 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 3 hours hrs 30 minutes mins
    Total Time 3 hours hrs 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories 527 kcal

    Equipment

    • Dutch Oven

    Ingredients
      

    • 2.5 lbs chuck roast, rump roast, sirloin tip roast, or English roast
    • 2 yellow onions sliced
    • 2 crushed garlic cloves or 2 teaspoons of minced garlic
    • 2 carrots cut longways or 1 cup of baby carrots
    • 3 cups beef stock
    • 1 cup red wine
    • 2 sprigs thyme or 1 teaspoon dried thyme
    • 1 sprig rosemary or ½ teaspoon dried rosemary
    • 2 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1 teaspoon pepper
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.
      Sear the roast 2 minutes each side and remove.
      Searing a pot roast in a dutch oven
    • Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
      Cooking garlic and onions in a dutch oven
    • Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
      Pot roast cooking in the dutch oven with a wooden spoon
    • Cover with the lid and place in the oven and roast for approximately 3 hours, or until beef is tender. 
      Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
      Cooked pot roast in the dutch oven with a wooden spoon
    • Shred the beef using two forks to pull it apart.
      Shredded pot roast on a wooden cutting board with two forks
    • Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid.
      If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
      Dutch oven pot roast in a white bowl with a fork and a freesh sprig of rosemary

    Video

    Notes

    • If possible, use a heavy cast-iron Dutch oven with a lid. If you don’t have one, a good roasting pan will also work.
    • Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
    • Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add ½ cup of water if it’s reduced too much and drying out. 
    • One-pot oven pot roast with potatoes and carrots is also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!

    Nutrition

    Calories: 527kcalCarbohydrates: 14gProtein: 48gFat: 26gSaturated Fat: 11gCholesterol: 156mgSodium: 1230mgPotassium: 1408mgFiber: 1gSugar: 5gVitamin A: 5150IUVitamin C: 8.3mgCalcium: 92mgIron: 6.3mg
    Keyword recipe for sirloin tip roast, sirloin tip roast, sirloin tip roast recipe, sirloin tip roast recipes
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Kristin says

      October 09, 2022 at 2:45 pm

      5 stars
      This was so incredibly good! I usually use my instant pot for roasts and they’re great, but thought I’d try this recipe. It tasted amazing! I had a little bit bigger roast, so I increased the amount of everything and added mushrooms and a couple bay leaves to it. I put it over mashed potatoes made in the instant pot and my husband and I were in heaven, it was so good. Just like the great Dutch Sunday dinners we remember from our growing up years! Thanks for a great recipe!

      Reply
    2. Janice F says

      October 16, 2022 at 5:54 pm

      I was also wondering if the lid should be on or off. I put it on and it’s in the oven now. Looking forward to Sunday roast.

      Reply
      • Em Beitel says

        October 17, 2022 at 1:51 pm

        Hi Janice! Lid on for this recipe! Thank you and enjoy!

        Reply
    3. Dot says

      October 27, 2022 at 6:35 pm

      5 stars
      Absolutely delicious! Made exactly as written. Can’t imagine how you could improve on recipe. Used a 2 1/2 pound sirloin tip roast.

      Reply
      • Em Beitel says

        October 31, 2022 at 11:31 am

        So happy to hear that, Dot! We’re so happy you enjoyed it!

        Reply
    4. Shelby says

      November 23, 2022 at 12:59 am

      I don’t know why I was surprised but it turned out amazing! I personally only quartered one onion and didn’t sauté them, I also added quartered red potatoes and celery to make it a one pot meal. I added a packet of au jus seasoning packet, added extra broth and let it bake with the lid off for the last 30 min. Delicious!

      Reply
      • Em Beitel says

        November 23, 2022 at 10:53 am

        Thanks so much, Shelby! We’re so glad you enjoyed it!

        Reply
    5. Steve says

      December 04, 2022 at 7:11 pm

      5 stars
      Had meat from our 1/2 cow marked English roast and Google recipes and this one came up. Followed recipe and this was hands down the best pot roast we’ve ever had. Will try again with other cuts of meat.

      Reply
      • Em Beitel says

        December 05, 2022 at 10:46 am

        That is awesome to hear, Steve! Thank you so much for your comment!

        Reply
    6. Jackie says

      January 23, 2023 at 8:16 pm

      5 stars
      Absolutely divine! Thank you!
      Used 1.7lb sirloin tip roast and took out after about 2 hrs 20 mins. My husband said it was one of the best dishes he’s ever had. Will be including in our regular rotation, thank you again!

      Reply
      • Em Beitel says

        January 26, 2023 at 10:41 am

        Thank you so much, Jackie! We’re so glad you and your husband both enjoyed it! Thank you for trying our recipes and leaving a review!

        Reply
    7. Conzilla says

      January 28, 2023 at 12:40 pm

      5 stars
      I’ve made this twice already, without the wine as I didn’t have any. I added a cap full of browning sauce as well. Fantastic recipe.

      Reply
      • Em Beitel says

        January 30, 2023 at 11:19 am

        This is awesome, thank you so much for your comment! We’re very glad you enjoyed it!

        Reply
    8. Petite Chef Ann says

      March 22, 2023 at 11:48 am

      5 stars
      I’ve been scouring the web, looking for an oven pot roast recipe that using a sirloin tip roast and found yours! I’m trying it tonight. Can’t wait to see the results, I hear so many good reviews! Will update you.

      Reply
      • Em Beitel says

        March 24, 2023 at 11:37 am

        This is awesome to hear, Ann! We hope you enjoyed it. Please let us know! Thank you!

        Reply
    9. kim masellis says

      April 30, 2023 at 11:35 am

      Just wondering what other seasoning can one use if you don’t like thyme or rosemary?

      Reply
      • Isabel Laessig says

        May 03, 2023 at 4:27 pm

        Hi Kim! You could use oregano and Italian seasoning if you like. Use about half a teaspoon each. Enjoy!

        Reply
    10. Cheri says

      June 11, 2023 at 6:35 pm

      I made this tonight and it was fabulous; very delicious. I don’t like Thyme so I substituted Oregano abd it was great. We put it over mashed potatoes; maybe next time I will add little creamer potatoes with some celery for a fantastic one pan meal.

      Reply
      • Isabel Laessig says

        June 15, 2023 at 3:32 pm

        I am so happy to hear this, Cheri! Thank you very much for your lovely comment!

        Reply
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