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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!
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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
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.
Kristin says
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.
Tina Sterling says
Lid on or off??
Em Beitel says
Hi Tina! Lid on for this recipe. Thank you for your question and enjoy!