Oven Roasted Beef Sirloin Tip Roast

Succulent and moist, and slowly braised with onions and a delicious homemade broth consisting of brewed coffee, Beef Sirloin Tip Roast is delicious and a perfect meal for the entire family! Slow cooking and locking in moisture is the key to a tender, fall-apart roasted beef sirloin dinner!

The weather here in Ontario is still cool enough to enjoy hearty meals like this, and I absolutely love it! Colder weather affords me the ability to prepare recipes that require a long cooking time, just like with this Beef Sirloin Tip Roast. It’s hearty food like this that we crave in cooler weather, and I say take advantage of it! Eat as much as you can, because soon enough, summer will be here and it will too hot to heat up your kitchen!

If I’m being honest though, the hot and humid weather of summer doesn’t really stop me from cranking up the stove and/or oven. You can easily find me preparing soups or baking bread in the summer. And, when late August arrives, I break out my canning equipment and can tomatoes, pickles, beets, etc., for a week or two straight.

Even though I don’t mind working in a warm kitchen during the summer months, last year, I was smart and purchased an outdoor stove. It has three large propane-lit burners and I was able to do all of my canning out there. To be honest, I don’t think my glass-top stove could handle the weight of two canners and a pot or two of whatever I’m canning at the same time! Anyway, I digress! Let’s talk about this beef sirloin!

Oh – one last thing! This recipe was originally published in March 2018. Even though the recipe has not changed one bit, I have updated the instructions, text, and photos. And, I have included additional instructions on how to turn the leftover braising liquid into a delicious gravy!

USE A DUTCH OVEN IF POSSIBLE

I have a new-found love for Le Creuset products and I’ve been slowly building a small collection since John.e gifted me one for Christmas a few years ago.  I know they can be rather expensive, but if you keep a lookout for sales, then you can purchase a new one for half the price. Since that initial pot, I’ve started to collect Staub as well. They both do the same thing, but sometimes you just want a different colour!

You most certainly do not need an expensive pot to make this dish.  Any pot will do as long as it’s a heavier pot and has a tight-fitting lid.  When slow roasting or braising, I prefer to use cast iron pots because I know the weight of the lid will keep the moisture in the meat where it belongs.

HAVE A DUTCH OVEN? USE IT!

A proper Dutch oven is the perfect cooking vessel to get this Beef Sirloin Tip Roast just right. I have several to choose from. But, that’s because I have purchased them over the years and not all at once. And, because I cook and bake all the time. Dutch ovens are a huge investment, but they are very much worth it if you use it often enough. For this particular recipe, I used my 6.7 litre round Le Creuset. You can most certainly use a smaller or similar-sized pot, depending on how many shanks you are preparing.

You most certainly can use an oval Dutch oven if that’s what you have! And, it does not need to be a Le Creuset brand either! In fact, I have a cheaper version that I often use. It’s a Pioneer Woman brand. I think I paid less than $50 for it! Essentially, if you have a cast iron pot with a heavy cast iron lid, then it will work perfectly as well. The key is to keep the heat and liquid in the pot, which will ensure that the beef cooks properly.

SELECTING THE RIGHT BEEF

A recipe such as this one is a perfect recipe for preparing cheaper cuts of beef. Beef Sirloin Tip Roast uses beef sirloin tip roast, which is a great choice when preparing a meal for a large family, or if one is on a budget.  I can usually find a three or four-pound tip roast for less than $40, which is extremely cheap for beef here in Toronto.

A sirloin tip roast like this, which is sometimes known as round tip roast, is cut from the hindquarters, adjacent to the sirloin. It is most certainly a very flavour cut, but just like other super lean cuts of beef, this one should be braised or stewed on low heat.

Braising is slow cooking in a vessel that has a tight-fitting lid. The heavier the vessel and lid, the better your results, because it is important to lock in the braising liquid so that the beef sirloin is always kept moist. If you opt to cover a pan with aluminum foil rather than a proper lid, I cannot guarantee recipe success. Sirloin like this can also be used for kebabs, especially if the beef is marinated first to make it more tender.

SOURCING ORGANIC, FREE-RANGE BEEF SIRLOIN

In Ontario, organic, free-range beef can be sourced from Ottawa Valley Meats. If you have been reading my blog for a while now, you might have read about OVM before. I use them for almost all of my meat-based recipes. The price is always good (they have great sales!) and I’m never disappointed with the selection. Plus, they deliver it right to my front door!

As for the beef from OVM, their website proudly states that they work with farms that only produce the cleanest, healthiest and ethically-raised local meats. All beef is Federally or Provincially Inspected according to Canadian Food Inspection standards. Once cut, the meat is then perfectly dry-aged for 28 days to enhance the already full flavour. And, the beef is 100% grass-fed, completely antibiotic and hormone-free. I love that for each product, they list the name of the farm it came from! You can find Ottawa Valley Meats here!

LET’S GET BACK TO THE RECIPE!

Beef Sirloin Tip Roast is one of those set-it-and-forget-about-it recipes.  Once you take a few minutes to prepare the braising liquid and chop the onions, the rest is pretty fast and simple.  I have made a roast like this before without searing the meat first, and it’s perfectly fine if you want to skip that step.  You’ll still end up with a wonderfully tasty and browned result, but the searing does more than just create a nice colour; it also locks in flavour and moisture.  Again, Dear Reader, it’s up to you.

The hot coffee in this recipe is a must!  Please do not skip this or substitute it with water or stock.  The coffee adds a great flavour component to the finished dish.  I’ve tried it without the coffee and it’s still good, but not the best.  Most of us have a Tassimo or Keurig at home nowadays, so there’s really no excuse to substitute the coffee.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Beef Sirloin Tip Roast – You will need a roast that is 3-4 pounds.
• Olive Oil – I always use extra virgin light olive oil so that the flavour is muted.  Olive oil has a high heat tolerance, so it’s perfect for sautéing.
• Onion – I use yellow, white, and sweet onions interchangeably.  Either of them will do just fine.
• Soy Sauce – I always use low-sodium soy sauce, because regular soy sauce can ruin a recipe by making it too salty to eat.  You can always add extra salt if needed.
• Coffee – You will need one cup of freshly brewed, hot coffee. Yes, coffee! I know it’s unconventional, but it works so well in this recipe. Trust me, you won’t taste the coffee once the beef is done cooking.
• Bay Leaves
• Garlic – Fresh garlic will result in the best flavour every single time. 
• Dried Oregano
• Salt & Ground Black Pepper

HOW TO MAKE BEEF SIRLOIN TIP ROAST

Step 1: Searing and making the Sauce

Pat the beef dry with paper towels and season each side with salt and pepper. Over medium-high heat, add the olive oil to your Dutch oven and place the beef into the pot. Sear for 2-3 minutes and turn over to sear for another 2-3 minutes on each side.

In the meantime, measure the remaining ingredients, with the exception of the onion and the bay leaves, into a bowl. Once the beef has been seared, pour the mixture into the pot. Push two bay leaves into the liquid and surround the sides of the beef with the sliced onions.

Step 2: Braising the Meat

Place a lid on the pot and transfer to a preheated 325 degrees F oven. Cook the beef for 4 hours, turning every 30 minutes. If the liquid is reducing too much and drying out, add a quarter cup of water to the pot. If you are using a proper Dutch oven, the liquid should never evaporate to the point where the pot dries out.

Once cooked, remove the beef from the pot and place it onto a cutting board. Cover the beef with aluminum foil and let it rest for at least five minutes before slicing.

MAKE IT A MEAL!

If you want to turn this beef into a complete meal, you can add some other veggies to the pot if your pot is large enough to accommodate.  You do not want to overfill the pot and you most certainly do not want to add too many vegetables so that they soak up the cooking liquid.  Under no circumstances should your pot dry out.

You can add some chunks of celery, carrots, turnip, potato, etc.  But, don’t add the vegetables until there’s just one hour of cooking time left.  If that makes you nervous and you want to play it totally safe, prepare your sides separately. Keep the sides simple, because the star of this dinner is most certainly the beef!

I sliced mine into thick slices.  This beef is so tender and so moist.  The thicker the slice, the more moisture you will keep in the beef.  When the beef is removed from the pan, I do suggest that you scoop out all of those braised sliced onions and serve them with your beef as a side dish.  And then there’s that braising liquid.

TURN THE BRAISING LIQUID INTO GRAVY

The cool thing about cooking in a Dutch oven is that you can transition easily from oven to stove-top or vice versa.  Once you remove the beef from the pot, cover it with foil and let it rest for five minutes. Place the pot on the burner and bring the liquid to a boil.  Reduce the liquid by half and spoon over top the sliced beef.  You can also thicken the sauce like gravy with a slurry.

A slurry is just an equal mixture of flour or cornstarch with water.  In a small cup, whisk together ONE tablespoon of cornstarch with one tablespoon of water.  Once the braising liquid has come to a boil, whisk the slurry into the pot.  Whisk continuously to avoid any lumps. This will provide you with a very thick, home-style gravy.  Now, plate it up and enjoy!

SERVING SUGGESTIONS

We all know that beef can be quite filling, so simple sides are the best serving option. In most cases, beef is served with potatoes, and we love mashed potatoes in this house! So, obviously, my mashed potatoes are the first thing I’m going to suggest. And, because every dish needs some colour, I’m also going to suggest green beans. The picture shows simple green and yellow beans that have been steamed, but this is my favourite go-to green bean recipe!

The key is to use a hearty side, but one with muted flavours so that the beef is the star. And, no matter what side you choose to pair the beef with, be sure to ladle over lots of that deliciously savoury gravy. Oh, one last thing, whenever I serve mashed potatoes and gravy, I have to place a helping of pickled beets on my plate. It really is absolutely wonderful! So, plate it all up and garnish it according to your own tastes. I thought some finely chopped fresh parsley was enough. Enjoy!