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Tender, juicy, and so flavorful, my Sirloin Tip Roast is an easy Dutch Oven Pot Roast you'll love. With simple ingredients and only 10 minutes of prep, this one-pot dinner is perfect for Sunday Supper or a cozy weeknight meal!
Jump to:
- Ingredients to Make Sirloin Tip Pot Roast
- How to Cook Sirloin Tip Roast Step-by-Step
- Isabel's Top Tips for Cooking Sirloin Tip Roast in a Dutch Oven
- Alternate Cooking Method: Slow Cooker
- Storing Leftover Sirloin Tip Roast
- Reheating Dutch Oven Roast
- FAQ
- What to Serve with Sirloin Tip Roast
- Pot Roast Recipes
- Fall Apart Sirloin Tip Roast
- Reviews
There's nothing better than gathering the family around the dinner table for a cozy Sunday supper, and my Dutch Oven Sirloin Tip Roast is always the star of the table.
This recipe is a go-to in my kitchen because it's so easy to make and comes out juicy, fork-tender, and full of rich flavor every time. The roast cooks low and slow in your Dutch oven, soaking up all the delicious flavors of tender garlic, carrots, onions, beef stock, Worcestershire sauce, and a splash of red wine for the tastiest gravy.
Was never a big fan of pot roasts. Always seemed dry and flat flavored, no depth. Making THIS one for the third time! Perfect on all counts! My wife and daughter love it with spaezele or egg noodles! Thanks! - Joe
Join hundreds of reviews here→ or keep scrolling to the comments section below!
Ingredients to Make Sirloin Tip Pot Roast
- Olive Oil: I recommend using extra virgin olive oil or light olive oil. Avocado oil may also be used.
- Sirloin Tip Roast: You can also use chuck roast, rump roast, or English roast.
- Onions: I recommend white onions or yellow onions, sliced. Don't use red onions! Red onions have too much of a sharp flavor.
- Fresh Garlic: Fresh crushed garlic cloves add so much flavor to this dish. You can use a garlic press to make it easy.
- Carrots: I recommend whole carrots you peel and slice yourself. Baby carrots will get mushy.
- Beef Stock: You can also use beef broth, if it's what you have.
- Red Wine: If necessary, additional beef stock can be substituted for red wine! Use a high quality drinking wine, not a cooking wine, for best results.
- Worcestershire Sauce: One of my personal favorite ingredients to use for a pot roast. If you don't have Worcestershire but happen to have soy sauce or fish sauce, you can use those as substitutes.
- Rosemary: You can use fresh or dried rosemary. Use less if you're using dried - it has a stronger flavor than fresh.
- Thyme: As with the rosemary, you can use fresh or dried thyme and should use less if you're using dried.
- Salt: Maldon sea salt flakes, Himalayan sea salt, and kosher salt are all my top choices for salting a beef roast. Coarse salt is a great choice.
- Black Pepper: Freshly cracked is great if you have it, but don't stress if you don't!
You need just a few common spices to create the seasoning for this recipe. I also feature one of my favorite ingredients, Worcestershire sauce! My Roast Beef Rub also works well on this recipe.
How to Cook Sirloin Tip Roast Step-by-Step
- Preheat the oven to 350°F (176°C).
- Heat olive oil in a large Dutch Oven over medium-high heat.
- Once hot, add the roast and sear for 2 minutes on each side to brown. Once browned all over, remove the roast and set aside.
- 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. Add them in that order so the garlic doesn't burn!
- 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 on the bottom for flavor. Don't skip this step - it will give you the best taste!
- Add in beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, while stirring.
- 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.
- Remove the beef from the pot and let it rest on a cutting board for 10-15 minutes. After resting, shred the beef using two forks. You will have a fall-apart beef tip roast quickly.
- 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 to thicken the gravy.
- Enjoy the beef on creamy mashed potatoes or noodles with the sauce!
Isabel's Top Tips for Cooking Sirloin Tip Roast in a Dutch Oven
- If possible, use a heavy cast-iron Dutch oven with a lid. A good roasting pan will also work if you don't have a Dutch oven.
- 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 liquid level 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 roast vegetables in this recipe.
- Make sure to check out my guide on how to clean your dutch oven after making this roast!
Alternate Cooking Method: Slow Cooker
- Follow the instructions to sear the beef and saute the onions and garlic for best results. Set the meat 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.
- While stirring, add beef stock, thyme, rosemary, Worcestershire sauce, salt, and pepper.
- Place the carrots in the slow cooker, then add the beef.
- Pour the contents of the pot into the slow cooker over the beef so it is submerged in liquid.
- Slow cook on LOW for 8-12 hours. This is an excellent option for cooking fall-apart sirloin tip roast overnight so it's ready the next day or sitting in the morning to have it ready by dinnertime!
Note: If you don't want to sear the beef or saute the onions beforehand, skip 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.
Check out my guide on how to cook pot roast for even more tips and tricks!
Storing Leftover Sirloin Tip Roast
- If you plan to use it within a few days, keep it in an airtight container or sealed bag in the fridge.
- If you want to store it for longer, wrap it tightly in plastic wrap or foil, place it in a freezer bag, and label it with the freezing date.
- Freeze it for up to 4 months.
- Thaw it in the fridge for several hours or overnight before reheating.
Reheating Dutch Oven Roast
- Preheat your oven to 250°F (121°C).
- Place the sirloin tip roast in an oven-safe dish and cover it loosely with foil. You can add some extra liquid if you'd like, to ensure a moist roast if you're worried about it drying out.
- Reheat for about 20-30 minutes per pound until it reaches your desired internal temperature.
- Let it rest for a few minutes, slice, and serve.
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.
What kind of wine is best for cooking sirloin tip 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. Red wine is perfect for deglazing your pan and cooking gravy, but any of these alternatives will work.
What to Serve with Sirloin Tip Roast
- Creamy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Green Bean Almondine is the perfect addition!
- Roasted carrots with Parmesan
- Check out my best Side Dish Recipes for Roast Beef for more great ideas!
Fall Apart Sirloin Tip Roast
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!
Video
Equipment
- 2 Forks
Ingredients
- 1 Tablespoon olive oil
- 2.5 lbs sirloin tip roast - chuck roast, rump roast, sirloin tip roast, or English roast all work well
- 2 sliced yellow onions
- 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 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350°F. Heat 1 Tablespoon olive oil in a large Dutch Oven over medium-high heat. Sear 2.5 lbs sirloin tip roast for 2 minutes on each side; then, remove and set aside.
- Add 2 sliced yellow onions and cook, stirring for 3 minutes, then add 2 crushed garlic cloves and stir for another 2 minutes.
- Deglaze the pan by adding in 1 cup red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in 3 cups beef stock, 2 carrots cut longways, 2 sprigs thyme, 1 sprig rosemary, 2 Tablespoons Worcestershire sauce, 1 teaspoon salt and 1 teaspoon pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
- 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.
- Shred the beef by using two forks to pull it apart.
- Place the Dutch Oven back on the stove and bring to a slow boil, uncovered. This will 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, and enjoy!
Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you're looking for, so I can continue to provide you with high-quality recipes at no cost.
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
Serving: 1servingCalories: 527kcalCarbohydrates: 14gProtein: 48gFat: 26gSaturated Fat: 11gCholesterol: 156mgSodium: 1230mgPotassium: 1408mgFiber: 1gSugar: 5gVitamin A: 5150IUVitamin C: 8.3mgCalcium: 92mgIron: 6.3mg
Brian Delorey says
Thank you x 10! Really hate to alter a recipe first time and I would NOT if I had all the ingredients. Didn't have any red wine so added 2 tbsp apple cider vinegar and 1 tbsp balsamic vinegar...Can't say if it made a positive or negative difference. OK I trippled the carrots but wowza...this is a keeper!!!! 2 days later put remainder in soup pot, put in left over mashed potatoes, 2 cups of water and the soup was also a killer.
Thank you!!!!
Isabel Laessig says
Brian, this makes me so happy to hear! Thank you so much for leaving a review. I'm very glad you enjoyed it so much!
Aidenzdad says
I am a transplant patient and could not use red wine and substituted the same things. WOWZA is very appropriate...Thanks for the recipe...I also added a can of peas.
Isabel Laessig says
So glad you enjoyed it! Thank you for leaving a comment, I'm happy to hear from you!
Ashley says
What if you making a 4 pound should it cook longer?
Isabel Laessig says
Hi Ashley! I would cook for about 4 and a half hours instead of 3 and a half. Check with a meat thermometer to be sure. Thank you!
Lois says
This was delicious, my husband is still talking about his Sunday roast on Wednesday!
Isabel Laessig says
Lois, this makes me so happy to hear. Thank you so much for sharing!
Joe says
Was never a big fan of pot roasts. Always seemed dry and flat flavored, no depth. Making THIS one for the third time! Perfect on all counts! My wife and daughter love it with spaezele or egg noodles! Thanks!
Isabel Laessig says
That is awesome to hear, Joe! I'm so glad you all enjoy it!
Karen Roberts-Ashline says
Made this on Sunday it was wonderfully flavorful. Beef was tender and juicy, yummy…..will make this again. Thanks
Isabel Laessig says
So glad you enjoyed it, Karen! Thank you!
Angelica says
I made this and it turned out so good!! I didn’t have all the ingredients so I had to make some adjustments such as leaving out the wine, swapping beef broth for chicken stock and cooking this in a cast iron pan wrapped with foil, it came out amazing. I’m already looking forward to making this again! Thank you for this great recipe.
Isabel Laessig says
I'm so happy to hear it worked out! Those are perfect substitutions. Thank you!
Tim says
My family loved this!
Isabel Laessig says
Thank you, Tim! I'm glad to hear it!
Kim says
Wow! I discovered your recipe about a month ago and have been making it nearly once a week since. There is no need to look for another pot roast recipe. This one turns out perfect every single time. Thank you for such a simple, quick to prepare and delicious recipe. I have one in the oven right now!
Isabel Laessig says
Kim, this is wonderful to hear. Thank you for sharing and please keep enjoying it!
Natalie V Christian says
Made this today and it was absolutely delicious! I only modification was I seasoned the roast with salt and pepper prior to searing that created a beautiful crust. Paired it with some Boursin cheese mashed potatoes topped with the jus from the pot, it was so good! Thank you for sharing this awesome recipe!
Isabel Laessig says
Awesome, Natalie! Thank you so much! That sounds delicious.