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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 dinner comes together with just a dutch oven. 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 has been my go-to recipe repeatedly because it is easy to make, and my family loves it.
Slow-cooked cast iron sirloin tip roast is juicy, fork-tender, and flavorful. It comes with tender carrots and onions in a tasty beef gravy made with red wine. Every bite is a dream come true!
This one-pot dinner recipe is perfect for feeding the family or a hungry crowd of dinner guests. It’s hearty, easy to make, and just what you need when 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
Sirloin Tip Roast Ingredients
- olive oil
- sirloin tip roast, chuck roast, rump roast, or English roast
- onions, sliced
- crushed garlic cloves
- sliced carrots
- beef stock
- red wine
Sirloin Tip Roast Seasoning
- fresh or dried thyme
- fresh or dried rosemary
- Worcestershire sauce
- salt
- black pepper
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 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 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!
Beef Sirloin Tip Roast Tips
- If possible, use a heavy cast-iron Dutch oven with a lid. A good roasting pan will also work if you don’t have one.
- 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.
Slow Cooker Sirloin Tip Roast
If you don’t have a Dutch oven or prefer to make this recipe in the slow cooker, you can! Follow these instructions for slow cooker sirloin tip roast:
- 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.
Storing Sirloin Tip Roast Leftovers
- 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 Pot Roast
- Preheat your oven to 250°F.
- Place the sirloin tip roast in an oven-safe dish and cover it loosely with foil.
- 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.
Sirloin Tip Roast in Dutch Oven FAQ
A spoon roast is a culinary term used to refer to a specific cut of beef, often known as the “top sirloin roast” or “sirloin tip roast.” This cut is taken from the sirloin section of the cow and is known for its tenderness and flavor. It’s called a “spoon roast” because it’s traditionally shaped in a way that resembles the curve of a spoon.
Cooking this roast low and slow is key! Slow cook on LOW for 8-12 hours. It will be amazing.
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 4 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. 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
Check out my best Side Dish Recipes for Roast Beef for more great ideas!
Recipe
Fall Apart Sirloin Tip Roast
Equipment
- 2 Forks
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.
- 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.
- 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!
El says
Really flavourful, and I will make this again. Unfortunately, my roast was overcooked. Perhaps less cooking time in a convection oven, as all my fluid evaporated and the top of my roast was crisp/dry. My fault. I should have checked on it. I followed suggested timelines, but I will cook less next time. The underside was very moist and delicious.
Em Beitel says
Hi El! Thank you for your feedback! We’re sorry to hear the top of the roast turned out that way, but are thrilled that you enjoyed it! We would love to hear about it when you make it again! If you want, you could even take a picture and send it to us. We would love to see!
Angela says
The perfect one pot fall comfort food! Delicious!
Em Beitel says
Thank you so much, Angela!
Beth says
This looks so delicious and tasty! I can’t wait to give this a try!
Em Beitel says
Thank you, Beth! It’s one of our favorite roasts!
Pam Greer says
This is the only way I make a pot roast! Browning and deglazing make all the difference!
Em Beitel says
Thank you, Pam! It really does make a difference.
Luci says
I can’t wait to make this beef roast! It looks absolutely delicious, and the perfect weeknight dinner that I know my family will love.
Em Beitel says
Thank you so much, Luci! It is so delicious!
Pavani says
Wow, such a flavorful, easy to make pot roast. I don’t use my Dutch oven enough and this recipe seems to be the perfect to try.
Em Beitel says
Thank you very much, Pavani!
Tina says
I left you a comment on Pinterest but will also put it here. 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 and has been stored in my AnyList account for future use. I didn’t have beef stock so I used chicken stock as a substitute; I used Pinot Noir for the wine. I also – prior to searing the roast – rubbed it down with salt, pepper and garlic powder. I roasted potatoes in my air fryer during the roast’s final 30 minutes of cooking as well as heated up some green beans – everything was ready at the same time. This one’s a keeper! Thanks.
Em Beitel says
Tina, we are so happy to hear that, and your substitutions sound delicious! Rubbing it down with seasoning beforehand must have tasted incredible, especially with air fryer potatoes and green beans. Thank you so much for leaving us a comment here and on Pinterest!
Colin Sewell says
Ooh, this is good. I bought a Dutch oven mainly to make bread but thought I’d give it a whirl with the weekend beef joint. I studied a number of pot roast recipes and felt this one had the right sort of flavours for me although I did add a tblspoon of brown sugar and 2 tblspoons of cider vinegar which is quite common to pot roast recipes. I cooked a 2lb brisket joint for 3 hours and although the meat didn’t tear apart with a fork it was incredibly tender. I did check every hour on the liquid and at the same time turned the meat over so it didn’t dry out. After 2 hours I added abt 1/2 cup of water as suggested. By the time I removed the meat the juices had already reduced and there was no need to add any thickening. I made some mashed potato as well as added runner beans to make a full meal. Taste? Fantastic! It provided 4 full meals and the rest of the meat I sliced thinly for use in sandwiches. This will be my go to beef recipe even as a stew. (if you have never used a Dutch oven I can thoroughly recommend them, they add another dimension to your cooking)
Em Beitel says
Colin, thank you so much for your review! We’re so glad you enjoyed the recipe and your additions sound perfect. We couldn’t be happier that this is your go-to beef recipe now! Thank you so much for letting us know! And we agree–Dutch ovens are the best.
Brandy says
Y’all! This is seriously delicious! I don’t usually leave reviews, but hubby couldn’t stop raving and demanded I bookmark the recipe while he stood there watching, so I figured it warranted some kind words. I did adjust some of the ingredients to our preference/what I had on hand. I had 3.3 lbs of meat to use so I upped the stock to 4 cups. I didn’t have beef stock on hand, but I make my own veggie and chicken broth, so that’s what I used. I used almost a whole head of garlic…because, well, garlic is life. We like a lot of veggies in our roast so I used 4 carrots, 4 stalks of celery, some red and yukon potatos, and a container of mushrooms. I didn’t have wine, so I used red wine vinegar. Cooked at 250 for 2 hours then 350 for another 2 hours. It was devoured by the whole house. We usually only do roast once every few months, but I think this one needs to go on a regular rotation. Thank you for sharing!
Em Beitel says
That is so awesome, Brandy! Thank you so much for this thoughtful, awesome review. We’re so glad you and your family enjoyed it so much! And what great substitutions and additions! (I completely agree about garlic…)
Yeasir Arafat says
Ooh!! Seeing the picture made my tongue watered.