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My Sirloin Tip Roast recipe cooking in a dutch oven is deeply flavorful and so easy to make. It uses simple ingredients and cooks in one pot with onions and carrots for a full meal. You’ll wonder where this easy pot roast recipe has been all your life!
Jump to:
- Best Sirloin Tip Roast in the Dutch Oven
- Dutch Oven Pot Roast Ingredients
- How to Cook Sirloin Tip Roast
- Dutch Oven Sirloin Tip Roast Recipe Tips
- Dutch Oven Sirloin Tip Roast FAQs
- Best Beef for Pot Roast
- Pot Roast Seasoning
- How to Deglaze a Pan
- How to Make Beef Gravy from Drippings
- Side Dishes for Pot Roast
- Best Beef Roast Recipes
- 📌 Pin it for later!
- Sirloin Tip Roasts are a favorite recipe!
- 📋 Recipe
- 💬 Reviews
Best Sirloin Tip Roast in the Dutch Oven
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 cooks 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. It’s hearty, easy to make, and just what you need when you’re looking for easy and delicious dinner ideas.
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
Dutch Oven Pot Roast Ingredients
- chuck roast, rump roast, sirloin tip roast, or English roast approximately 2.5 lbs
- onions sliced
- crushed garlic cloves
- carrots cut
- beef stock
- red wine
- sprigs thyme or dried thyme
- fresh rosemary or dried rosemary
- Worcestershire sauce
- salt
- pepper
How to Cook Sirloin Tip Roast
- Preheat the oven to 350F.
- Heat olive oil in a large Dutch Oven over medium to high heat.
- Sear the sirloin tip roast for 2 minutes on each side. Remove the roast from the dutch oven.
- Add the onion and cook, stirring constantly for 3 minutes or until the onion is translucent. Then add the garlic and stir for another 2 minutes.
- Deglaze the pan by adding 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, while giving it a stir.
- 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. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
- Shred the beef using two forks to pull it apart.
- Place the Dutch Oven back on the stove, and bring to low boil, uncovered to reduce the liquid.
- If you find it is not reducing, or prefer a thicker gravy, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of beef stock in a small cup. Pour it back into the liquid and it should thicken.
- Serve the beef on mashed potatoes or noodles with the sauce.
Dutch Oven Sirloin Tip Roast Recipe Tips
- 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 of water if it’s reduced too much and drying out.
Dutch Oven Sirloin Tip Roast FAQs
It is a large, heavy cooking pot with a lid that you can transfer between the stove and the oven. Many are made out of coated cast iron and are quite heavy. It is the best tool for slow cooking!
Out of all of the pots I use, my Dutch Oven has to be one of the ones I use the most! Cooking a cast iron Dutch Oven pot roast is amazing.
Not only can you use these pots on the stove-top, but you can also put them in the oven with no fuss. There are very few pots you can transfer from the stovetop to the oven out there, so I’m a big fan of Dutch oven sirloin tip roasts!
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 or extra beef stock.
I find that red wine is perfect for deglazing your pan and cooking into gravy.
If you’re out of beef stock, you can use chicken stock instead.
Best Beef for Pot Roast
You can use any of your favorite braising beef cuts such as chuck roast, rump roast, sirloin tip roast, or English roast.
Sirloin tip roast is almost always a great choice, as it’s budget-friendly and so tender when you braise it. I love this inexpensive cut of beef for making roast beef recipes! My second choice is almost always English roast in Dutch Oven recipes like this one.
Pot Roast Seasoning
- thyme
- rosemary
- Worcestershire sauce
- salt
- 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!
How to Deglaze a Pan
- Transfer the beef to a cutting board.
- Add liquid (wine, stock, or water) to the hot pot or baking dish.
- Scrape and stir the browned bits from the pan over a moderate-high heat to melt all cooking residues into the liquid.
- The juices will make the most amazing beef gravy!
How to Make Beef Gravy from Drippings
- Place the pot back on the stove and bring the liquid to a boil.
- Leave the pot uncovered to reduce the liquid and intensify the flavor.
- For a thicker gravy, take ½ a Tbsp. of cornstarch and mix it with 2 Tbsp. of beef stock in a small cup.
- Pour it back into the liquid.
- Simmer for approximately 5 minutes to thicken.
Side Dishes for Pot Roast
- Creamy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Green Bean Almondine are the perfect addition!
- Roasted carrots with Parmesan
Be sure to check out our suggestions for Best Side Dish Recipes for Roast Beef for more great ideas!
Best Beef Roast Recipes
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Chuck Roast
One of my all-time favorite slow cooker recipes is my Slow Cooker Short Ribs! It is so easy to prepare and out of this world delicious. If you are a beef lover, it is a must-try!
Use the leftovers to make a Pot Roast Sandwich!
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Did you enjoy this page? Save it on Pinterest for later!Sirloin Tip Roasts are a favorite recipe!
Whole house loved this! So easy and makes enough for four + leftovers. Made with cauliflower mash.
Alex
I tried it! It came out great! I did mine in my cast iron Dutch Oven and the broth cooked down perfectly, baaaaaaaby! 🥰😋
Monica
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
📋 Recipe
Sirloin Tip Roast in the Dutch Oven
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
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.
- Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
- 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.
- 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.
- Shred the beef using two forks to pull it apart.
- 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.
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!
Nan says
The best recipe ever! Made homemade gravy in pot with juices and some of my potato water! Every bite of the roast, mashed potatoes, with the gravy was incredible! Went back to my recipe folder and deleted any other recipe I may have saved for beef roasts, as you will only ever need this one!
Em Beitel says
That is so awesome, Nan! We’re so glad you enjoyed it! Thank you so much!
Kelsey B says
I just made this for dinner and it turned out amazing! I used a 3 lb English roast, followed all the directions and it was perfect. I’ll definitely make this again!
Em Beitel says
That’s amazing, Kelsey! Thank you so much for sharing and we’re so glad you enjoyed it!
Cathy C says
I made this tonight and it was AMAZING! Such good flavor, followed the recipe exactly using an Angus beef chuck roast!! Definitely a keeper.
Em Beitel says
That’s so awesome, Cathy! We’re so glad you enjoyed it – thank you for sharing the results with us!
Linda says
Such a lovely deep flavoured roast. The gravy was the icing on the cake. Will be my go to recipe for pot roast Getting back to Sunday dinners as well. Family live quite a distant so can’t be here but our friends are appreciative to attend.
Em Beitel says
That’s awesome, Linda! We’re so glad you’re enjoying this recipe with your friends and having Sunday dinners together. Thank you for sharing with us!
Heather says
Fabulous flavor. Cooked a 41/2 pound sirloin roast with your recipe only for an hour and 55 minutes in the instant pot ❤️❤️
Em Beitel says
That’s awesome Heather! We’re so glad you enjoyed it!
Big time says
add bacon?
Em Beitel says
Hi there! I would not add bacon to this dish since it’s a braising recipe unless you are adding it already cooked after the fact.
Kelsie says
This was a good roast. I used 3x the slurry to really thicken up. Next time I’m using half the pepper and half the wine. Those tastes were overpowering.
Em Beitel says
Thanks so much, Kelsie! We’re glad you enjoyed it!
Megan says
I have a 5 lb roast…. I’m guessing I should increase the cooking time, but I don’t know by how much. Any suggestions?
Em Beitel says
Hi Megan! I would say since we cooked a roast half that size, aim for 6 hours but check at the 4-5 hour mark to make sure it’s reaching temperature and doesn’t go over.
Mindy Carlson says
This was really delicious! Way better than the cream of whatever soup recipes.
I did mine in the Instant pot with a 4 pound sirloin tip roast. Checked it after 65 minutes, it wasn’t ready. Tried another 30, still wasn’t ready. 20 more minutes and it was perfect.
I omitted the red wine because I didn’t have any and it was fine. I also halved the pepper at the suggestion of another reviewer and I think that was a mistake. Could have used more rosemary.
Em Beitel says
Thank you so much, Mindy! We’re so glad you enjoyed it! Thank you for sharing your experience with the recipe.
Tina Sterling says
Lid on or off??
Em Beitel says
Hi Tina! Lid on for this recipe. Thank you for your question and enjoy!