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Close up of Dutch Oven pot roast meat with herbs and carrots
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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!
Course Main Course
Cuisine American
Keyword beef sirloin tip roast recipe, sirloin tip roast, sirloin tip roast recipe, sirloin tip roast recipes
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6 people
Calories 527kcal
Author Isabel Laessig

Equipment

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.
    Searing a pot roast in a dutch oven
  • Add 2 sliced yellow onions and cook, stirring for 3 minutes, then add 2 crushed garlic cloves and stir for another 2 minutes.
    Cooking garlic and onions in a dutch oven
  • 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.
    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 by 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. 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!
    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

Serving: 1serving | Calories: 527kcal | Carbohydrates: 14g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1230mg | Potassium: 1408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5150IU | Vitamin C: 8.3mg | Calcium: 92mg | Iron: 6.3mg
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