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    Home » Recipes » Dinner Ideas » Sirloin Tip Roast

    Sirloin Tip Roast

    Published: May 17, 2023 Modified: May 17, 2023 by Isabel Laessig

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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!

    Close up of dutch oven pot roast in a white dish with a sprig of rosemary
    Jump to:
    • Sirloin Tip Roast Recipe
    • Beef Sirloin Tip Roast Ingredients
    • How to Cook a Fall Apart Sirloin Tip Roast
    • Recipe for Sirloin Tip Roast Tips
    • Sirloin Tip Roast Recipes 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
    • 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 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

    Beef Sirloin Tip 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 a Fall Apart Sirloin Tip Roast

    1. Preheat the oven to 350F.
    2. Heat olive oil in a large Dutch Oven over medium to high heat.
    3. Sear the sirloin tip roast for 2 minutes on each side. Remove the roast from the dutch oven.
    4. 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.
    5. 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. 
    6. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, while giving it a stir. 
    7. Finally, add the roast back to the Dutch Oven, covering it with the liquid.
    8. 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.
    9. Shred the beef using two forks to pull it apart.
    10. Place the Dutch Oven back on the stove, and bring to low boil, uncovered to reduce the liquid.
    11. 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.
    12. Serve the beef on mashed potatoes or noodles with the sauce.

    This is the best pot roast ever!! I didn’t like pot roast until this recipe!

    @daw72499

    Recipe for Sirloin Tip Roast 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. 

    Sirloin Tip Roast Recipes FAQs

    What is a Dutch Oven?

    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 stovetop, 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!

    What kind of wine is best for cooking 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 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.

    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

    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! This is my favorite roast beef seasoning.

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

    How to Deglaze a Pan

    1. Transfer the beef to a cutting board.
    2. Add liquid (wine, stock, or water) to the hot pot or baking dish.
    3. Scrape and stir the browned bits from the pan over moderate-high heat to melt all cooking residues into the liquid.
    4. The juices will make the most amazing beef gravy!

    How to Make Beef Gravy from Drippings

    1. Place the pot back on the stove and bring the liquid to a boil.
    2. Leave the pot uncovered to reduce the liquid and intensify the flavor.
    3. For a thicker gravy, take ½ a Tbsp. of cornstarch and mix it with 2 Tbsp. of beef stock in a small cup.
    4. Pour it back into the liquid.
    5. Simmer for approximately 5 minutes to thicken.
    Dutch oven pot roast on a light blue plate with fresh herbs

    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

    Side Dishes for Pot Roast

    • Creamy Mashed Potatoes
    • Instant Pot Mashed Potatoes
    • Green Bean Almondine is 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!

    Dutch oven pot roast in a white bowl with a fork and a freesh sprig of rosemary

    Roast Recipes

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

    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!

    📋 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!
    4.62 from 198 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 beef 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!

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    Reader Interactions

    Comments

    1. Nan says

      December 12, 2021 at 9:50 pm

      5 stars
      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!

      Reply
      • Em Beitel says

        December 13, 2021 at 11:23 am

        That is so awesome, Nan! We’re so glad you enjoyed it! Thank you so much!

        Reply
    2. Kelsey B says

      December 26, 2021 at 6:12 pm

      5 stars
      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!

      Reply
      • Em Beitel says

        December 27, 2021 at 1:29 pm

        That’s amazing, Kelsey! Thank you so much for sharing and we’re so glad you enjoyed it!

        Reply
    3. Cathy C says

      January 09, 2022 at 9:31 pm

      I made this tonight and it was AMAZING! Such good flavor, followed the recipe exactly using an Angus beef chuck roast!! Definitely a keeper.

      Reply
      • Em Beitel says

        January 12, 2022 at 10:55 am

        That’s so awesome, Cathy! We’re so glad you enjoyed it – thank you for sharing the results with us!

        Reply
    4. Linda says

      February 19, 2022 at 1:07 pm

      5 stars
      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.

      Reply
      • Em Beitel says

        February 21, 2022 at 4:58 pm

        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!

        Reply
    5. Heather says

      June 02, 2022 at 8:11 pm

      5 stars
      Fabulous flavor. Cooked a 41/2 pound sirloin roast with your recipe only for an hour and 55 minutes in the instant pot ❤️❤️

      Reply
      • Em Beitel says

        June 06, 2022 at 10:44 am

        That’s awesome Heather! We’re so glad you enjoyed it!

        Reply
    6. Big time says

      August 14, 2022 at 3:26 pm

      add bacon?

      Reply
      • Em Beitel says

        September 05, 2022 at 10:30 am

        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.

        Reply
    7. Kelsie says

      August 14, 2022 at 8:01 pm

      4 stars
      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.

      Reply
      • Em Beitel says

        August 15, 2022 at 12:19 pm

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

        Reply
    8. Megan says

      September 15, 2022 at 1:12 pm

      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?

      Reply
      • Em Beitel says

        September 30, 2022 at 6:02 pm

        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.

        Reply
    9. Mindy Carlson says

      September 21, 2022 at 10:23 pm

      5 stars
      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.

      Reply
      • Em Beitel says

        September 22, 2022 at 4:32 pm

        Thank you so much, Mindy! We’re so glad you enjoyed it! Thank you for sharing your experience with the recipe.

        Reply
      • Kristin says

        October 09, 2022 at 2:39 pm

        That’s interesting to know you cooked yours in the instant pot. I thought about it but after reading so many reviews that the sirloin tip roast is so lean, it’s not good to cook it in the instant pot. So today, I did mine “old school”, lol! It was deeeelicious and fall apart tender. Maybe next time I’ll try it in the IP.

        Reply
    10. Tina Sterling says

      September 28, 2022 at 12:08 pm

      Lid on or off??

      Reply
      • Em Beitel says

        September 28, 2022 at 1:39 pm

        Hi Tina! Lid on for this recipe. Thank you for your question and enjoy!

        Reply
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