Fall-Apart Tender Sirloin Tip Roast and Gravy
Transform a budget-friendly sirloin tip roast into a melt-in-your-mouth meal with this easy Dutch oven method. The secret lies in slow-cooking the seared roast in a flavorful broth and wine mixture until it becomes incredibly tender and juicy. This one-pot recipe creates its own rich gravy, making it perfect for cozy dinners or meal prep for the week.
Equipment
- Dutch Oven or Heavy Oven-Safe Pot
- Meat thermometer
- Tongs
- Whisk
- Carving Knife
Ingredients
- 1 (2.5 lb) Sirloin Tip Roast
- 3 Tbsp Olive Oil, divided
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 1/2 tsp Salt (for rub)
- 1/2 tsp Pepper (for rub)
- 1 Tbsp Garlic, minced (optional)
- 3 cups Beef Broth (or Beef Stock)
- 1 tsp Worcestershire Sauce
- 1 cup Red Wine (or extra beef broth)
- 3 whole Carrots, peeled and cut into large chunks (optional)
- 1–2 Tbsp Cornstarch (optional, for thickening gravy)
Instructions
- Pat the roast completely dry. Rub with salt, pepper, garlic powder, and thyme on all sides.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
- Lower the heat. Pour in beef broth, Worcestershire sauce, and red wine. Scrape the browned bits from the bottom of the pot. Add carrots and minced garlic if using.
- Return the roast to the pot, ensuring the liquid covers it halfway. Cover with a lid and place in a preheated oven at 350°F (175°C).
- Cook for 3–3.5 hours, or until the roast reaches 190°F–200°F and can be easily pulled apart with a fork.
- Remove the roast and let rest for 10 minutes. To thicken gravy, whisk a slurry of cornstarch and cold water into the pot’s liquid over medium heat until thickened.
- Slice or shred the roast. Spoon the rich gravy over top and serve warm.