Succulent and moist, and slowly braised with onions and a delicious home-made broth consisting of brewed coffee, Beef Sirloin Tip Roast is delicious and a perfect meal for the entire family! Slow cooking and locking in the moisture is the key to a tender, fall apart roasted beef sirloin dinner!
Pat the beef dry with paper towels and season with the salt and ground black pepper.
Add the olive oil and to a large Dutch oven and place over medium-high heat.
Once the pan is hot, sear the beef on all sides - about 2-3 minutes per side.
While beef is searing, whisk together the soy sauce, hot coffee, garlic, and oregano.
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, turning the beef over every 30 minutes. (If the liquid evaporates too much, add 1/4 cup of water.)
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.
While the beef rests, place the pot onto a burner and turn the heat to medium-high.
Whisk together the cornstarch and water. Once the liquid comes to a boil, pour the cornstarch mixture into the pot and whisk to thicken. Turn off the heat.
Slice the beef, plate with sides and top with the gravy. Garnish and serve immediately.