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Succulent and moist, and slowly braised with onions and a delicious home-made broth.  Oven Roasted Beef Sirloin is tender and super flavourful; a perfect Sunday dinner main!

I was dying to use my new Le Creuset oval Dutch oven!  So, this slow roasted beef was the only thing I could think of that would break it in and seal the deal.  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.  I know they can be rather expensive, but if you keep a look out for sales, then you can purchase a new one for half the price.

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.

A recipe such as this one is a perfect recipe for preparing cheaper cuts of beef.  Oven Roasted Beef Sirloin 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 four pound tip roast for less than $20, which is extremely cheap for beef here in Toronto.

Oven Roasted Beef Sirloin is one of those set it and forget about it recipes.  Once you take the 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.

If you want to turn this Oven Roasted Beef Sirloin 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 over fill 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.  To play it totally safe, and to save the liquid for a sauce and/or gravy, cook your sides completely separate from the beef.  As you can see from the photos, I added some steamed baby potatoes and some lightly sauteed green peas.  Keep the sides simple, because the star of this dinner is most certainly the Oven Roasted Beef Sirloin.

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.

The cool thing about cooking in Le Creuset pot is that you can transition easily from oven to stove-top or vice versa.  Place the pot on the burner and bring the liquid to a low boil.  Reduce the liquid by half and spoon over top the sliced beef.  I’ve also had the liquid made into a thicker gravy by using a slurry.

A slurry is just an equal mixture of flour or cornstarch with water.  In a small cup, whisk together two tablespoons of flour or cornstarch with two tablespoons of water.  Once the braising liquid has come to a low 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!

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3.11 from 28 votes

Oven Roasted Beef Sirloin

Succulent and moist, and slowly braised with onions and a delicious home-made broth. Oven Roasted Beef Sirloin is tender and super flavourful; a perfect Sunday dinner main!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 336kcal
Author: Lord Byron's Kitchen


  • 4 pounds beef sirloin tip roast
  • 2 tablespoons oil
  • 4 medium onions, peeled and sliced half inch thick
  • 1/4 cup soy sauce
  • 1 cup hot fresh brewed coffee
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  • Preheat oven to 325 degrees.
  • In a Dutch oven, or heavy bottomed pan with a tight fitting lid, add the oil and turn the heat to medium high.
  • Once the pan is hot, sear the beef on all sides - about 3 minutes per side.
  • While beef is searing, whisk together the soy sauce, hot coffee, garlic, oregano, salt, and pepper.
  • Once the beef has been seared, pour the liquid over the beef.
  • Push the two bay leaves into the liquid and then surround the beef with the sliced onions.
  • Place a lid on the pan and roast in the oven for 4 hours.
  • Garnish with parsley, optional, and serve immediately.


Calories: 336kcal | Carbohydrates: 6g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 612mg | Potassium: 874mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4.3mg | Calcium: 65mg | Iron: 4.4mg

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This Post Has 2 Comments

  1. The addition of coffee to my sirloin was a totally new and I must admit, slightly terrifying. I am terribly unhappy when a meal is not DELICIOUS, and straying from the beaten path is always vexing. I have to say that after tweaking the times and temps to my own preferences, the end result was beautiful. The resulting gravy was a hit with the whole family and the roast was SO tender and juicy that I was rolling around grabbing my belly after too many helpings. So thanks for the tips sir, a wonderful addition to my culinary arsenal!

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