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Fall Apart Sirloin Tip Roast Recipe

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★★★★

3.9 from 77 reviews

This Fall Apart Sirloin Tip Roast is a tender, flavorful beef dish slow-roasted in a rich blend of red wine, beef stock, and aromatic herbs. Perfectly seared and then oven-roasted until the meat is melt-in-your-mouth soft, it’s served with a thickened savory sauce that complements mashed potatoes or buttered noodles beautifully. A comforting and hearty meal ideal for gatherings or a cozy family dinner.

Ingredients

Scale

Meat and Oil

  • 1 Tablespoon olive oil
  • 2.5 lbs sirloin tip roast (chuck roast, rump roast, sirloin tip roast, or English roast all work well)

Vegetables and Aromatics

  • 2 sliced yellow onions
  • 2 crushed garlic cloves (or 2 teaspoons of minced garlic)
  • 2 carrots cut longways (or 1 cup of baby carrots)

Liquids and Seasonings

  • 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

  1. Sear: Preheat your oven to 350°F. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the 2.5 lbs sirloin tip roast for 2 minutes on each side until nicely browned, then remove and set aside to retain the juicy flavors.
  2. Cook Aromatics: Add sliced yellow onions into the same pot and cook while stirring for 3 minutes. Then add the crushed garlic cloves and stir for another 2 minutes to release the fragrant aroma.
  3. Deglaze and Prepare Liquid: Pour in 1 cup of red wine, scraping the bottom of the Dutch oven with a wooden spoon to lift all the flavorful browned bits. Add in 3 cups of beef stock, carrots cut lengthwise, thyme sprigs, rosemary sprig, Worcestershire sauce, salt, and pepper. Stir well to mix all ingredients.
  4. Roast: Return the seared roast to the Dutch oven, ensuring it is mostly covered by the liquid. Cover with the lid and place the Dutch oven in the oven. Roast for approximately 3 hours or until the beef becomes very tender and falls apart easily.
  5. Rest and Shred: Remove the beef from the Dutch oven and set it on a cutting board. Let it rest for 10 to 15 minutes before shredding the meat using two forks to pull it apart into tender strands.
  6. Reduce Sauce: Meanwhile, place the Dutch oven back on the stovetop over medium heat. Bring the cooking liquid to a slow boil uncovered to reduce and concentrate the flavors. If the liquid is not thickening enough, mix ½ tablespoon of cornstarch with 2 tablespoons of beef stock in a small cup, then stir this slurry into the boiling liquid until it thickens to desired consistency.
  7. Serve: Spoon the shredded beef over mashed potatoes or buttered noodles. Ladle the thickened sauce on top and enjoy this comforting, hearty dish.

Notes

  • Choose a Dutch oven or heavy oven-safe pot with a tight-fitting lid for best roasting results.
  • For deeper flavor, sear the meat until a golden crust forms on all sides before slow roasting.
  • If red wine is unavailable, use additional beef stock or a dry white wine as alternatives.
  • Adjust salt and pepper seasonings to taste, especially if using store-bought beef stock which may be salty.
  • The shredded beef works well in sandwiches or tacos as leftovers.
  • Allowing the meat to rest after roasting helps retain its juices and makes shredding easier.

Keywords: sirloin tip roast, slow roasted beef, fall apart beef, pot roast, Dutch oven roast, red wine braised beef, comfort food

Find it online: https://foodiecara.com/fall-apart-sirloin-tip-roast-recipe/