Sirloin Tip Roast

Fall apart sirloin tip roast with gravy recipe in the oven is here! Fork tender beef protein packed meal that is low carb but packed with flavor. Fresh is best but I have also shared how to cook a frozen roast in the oven in case you need that too.

Sirloin Tip Roast Recipe

You’re going to need to think ahead and make sure this is thawed beforehand. The timing below is for a defrosted piece. If you run into problems I have an answer for starting off rock hard too.

We’re going to add a sort of dry rub to the outside of this first. It will cook in a bit of liquid which will essentially steam it to tender. A Dutch Oven is best to make this if you ask me. The cast iron keeps the temperature even and high the whole time. It has a heavy lid that traps it in nicely too.

Ingredients

• 2.5 lb sirloin tip roast
• Beef broth for liquid
• 1 tsp Worcestershire sauce
• 1/2 cup of red wine, broth or red cooking wine
• Salt and pepper to taste before and after
• Garlic powder
• Thyme for flavor

in Dutch Oven

If you don’t have one of these that is okay. You could use a roasting pan but would need a lid or a thick piece of foil on top. You don’t want it open and uncovered or the outside will dry out before the center is tender enough to pull apart.

Substitutions and Variations

You could use half red wine and half broth for a richer flavor. As far as seasonings go those are up to you but below is suggested. To thicken the gravy you can whisk a bit of water and cornstarch and blend that in.

Another nice thing about using this pot (same as with Instant Pot sirloin tip roast) is you can sear the meat at the beginning if you like. Then you can thicken the broth into gravy at the end. Just transfer from the stovetop to the oven and back again so there is less to clean up. You can keep the browned stuck on bits inside too for the most flavor possible.

If you don’t have one of these it has been a game changer for us. Not only is it really great for large hunks of protein like this, but fantastic to get other foods tender too.The steam trapped in there wilts the leaves nicely and locks in the butter or seasonings in there.

About 30 minutes before you are going to cook this I would take it out and leave on the counter. Then it can come closer to room temperature so it’s not such a dramatic change in temperature when start to cook it.

How to Cook a Sirloin Tip Roast

• Preheat oven and you want to place roast inside a Dutch oven or deep pot with a lid.
• Dry your meat with paper towels, this will not dilute the sauce while cooking.
• Coat with your favorite dry rub or the seasoning blend suggested below to coat the outside well to add flavor.
• Add liquids for cooking to the bottom of dutch oven.
• Place lid on top to trap the heat so it can cook to fork tender so the liquid inside doesn’t get released.
• Slow cook beef sirloin tip roast in oven until it can be pulled apart easily. Keep in mind that to pull apart easily with 2 forks it would need to be 190 degrees in the center using an instant read thermometer. If you would rather slice you’d use a meat thermometer to determine internal temperature.
  • if you want medium rare it should reach the temp of 130 F in the thickest part
• Move to cutting board covered to keep warm and start your side dishes.

Thickening the Gravy

Set pot on stove, whisk in cornstarch, arrowroot, or flour if desired to make drippings into a gravy to thicken. Slice roast or pull apart into large strands and place on a large plate. Pour gravy over roast.

This cut of beef, like a chuck roast in oven, needs to reach a very high temp to be fall apart tender. You might think 190 would make it dry but locked inside this pot with the drippings it will maintain it’s moisture.

If you do want a crust on the outside you can sear it first on the stovetop with a bit of olive oil in the pot. You can use the same pot for this. It won’t be as thick and great as if you made a smoked sirloin tip roast but a close second.

FAQ

I do have a slow cooker sirloin tip roast and gravy post for this method. Low and slow works really well for large thick cuts of meat. You will need more time to make it this way though and everything prepped in the morning to get it done. To slow roast beef is to get it the most tender possible really. Second to that would be in a cast iron pot like this.

Use printable recipe card below for to bake it to the perfect texture. Choose a size that is similar to what we used for best results. If you can only find a larger one you would need to increase the timing. You may have leftovers too. They save quite well and are great warmed up the next day if done properly.

What can be made with leftover sirloin roast?

I mean beef of any kind can be used again in a dozen other recipes. You know I hate wasting food. I have to have a few meals you can make out of what is left. I have used ground beef, stew meat and leftovers to make beef stroganoff casserole. It is cooked in a creamy sauce with noodles together. Topped with crispy onions it’s a family fave every time I serve it.

• Easy beef stew casserole is another choice we love. Throw together and bake are great meals on busy days.
• You can chop it up, warm with the gravy and make sliders! This is a fave with the kids if they want a quick meal for lunch.
• Throw it in and make one of our many Instant Pot casseroles with what you have on hand. You can add as little or much as you want to transform it into a new dish.

I do not like or recommend that you freeze what is left over. It changes the texture in my opinion and really should be kept in the fridge for up to 4 days. Only reheat what you want to use right then and there. It shouldn’t be warmed more than once or it will just dry it out more and more.