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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!
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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!
How to Cook Fall Apart Sirloin Tip Roast
- Preheat the oven to 350°F. Heat olive oil in a large Dutch Oven over medium-high heat.
- Sear the roast for 2 minutes on each side to brown, then remove 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.
- 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.
- 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 for 10-15 minutes on a cutting board. After resting, shred the beef using two forks. It should fall apart easily.
- 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.
- Serve the beef on creamy mashed potatoes or noodles with the sauce, and enjoy!
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:
- 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.
- Add in beef stock, thyme, rosemary, Worcestershire sauce, and salt and pepper, while stirring.
- Place the carrots in the slow cooker, then add the beef over top.
- 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 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
You do not need to cover the pot when braising sirloin tip roast in a Dutch Oven.
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.
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
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
Sirloin Tip Roast Recipe
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
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.
- 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.
- 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 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.Â
- 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!
Kristin says
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!
Janice F says
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.
Em Beitel says
Hi Janice! Lid on for this recipe! Thank you and enjoy!
Dot says
Absolutely delicious! Made exactly as written. Can’t imagine how you could improve on recipe. Used a 2 1/2 pound sirloin tip roast.
Em Beitel says
So happy to hear that, Dot! We’re so happy you enjoyed it!
Shelby says
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!
Em Beitel says
Thanks so much, Shelby! We’re so glad you enjoyed it!
Steve says
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.
Em Beitel says
That is awesome to hear, Steve! Thank you so much for your comment!
Jackie says
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!
Em Beitel says
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!
Conzilla says
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.
Em Beitel says
This is awesome, thank you so much for your comment! We’re very glad you enjoyed it!
Petite Chef Ann says
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.
Em Beitel says
This is awesome to hear, Ann! We hope you enjoyed it. Please let us know! Thank you!
kim masellis says
Just wondering what other seasoning can one use if you don’t like thyme or rosemary?
Isabel Laessig says
Hi Kim! You could use oregano and Italian seasoning if you like. Use about half a teaspoon each. Enjoy!
Cheri says
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.
Isabel Laessig says
I am so happy to hear this, Cheri! Thank you very much for your lovely comment!