G & M Recipes

Fall Apart Sirloin Tip Roast

Name: Fall Apart Sirloin Tip Roast
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 1 Tablespoon olive oil; 2 ½ lbs sirloin tip roast (chuck roast, rump roast, sirloin tip roast, or English roast all work well); 2 sliced yellow onions; 2 crushed garlic cloves (or 2 teaspoons of minced garlic); 2 carrots cut longways (or 1 cup of baby carrots); 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

Beef

Dinner

Meats

6 servings

servings

10 minutes

active time

3 hours 40 minutes

total time

Start Cooking

Ingredients

1 Tablespoon olive oil

2 ½ lbs sirloin tip roast (chuck roast, rump roast, sirloin tip roast, or English roast all work well)

2 sliced yellow onions

2 crushed garlic cloves (or 2 teaspoons of minced garlic)

2 carrots cut longways (or 1 cup of baby carrots)

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

Directions

Sear

Preheat oven to 350°F. Heat 1 Tablespoon olive oil in a large Dutch Oven over medium-high heat. Sear 2.5 lbs sirloin tip roast for 2 minutes on each side; then, remove and set aside.

Cook

Add 2 sliced yellow onions and cook, stirring for 3 minutes, then add 2 crushed garlic cloves and stir for another 2 minutes.

Deglaze the pan by adding in 1 cup red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in 3 cups beef stock, 2 carrots cut longways, 2 sprigs thyme, 1 sprig rosemary, 2 Tablespoons Worcestershire sauce, 1 teaspoon salt and 1 teaspoon pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.

Roast

Cover with the lid and place in the oven and roast for approximately 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.

Shred the beef by using two forks to pull it apart.

Serve

Place the Dutch Oven back on the stove and bring to a slow boil, uncovered. This will reduce the liquid. If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top, and enjoy!

Nutrition

Serving Size

Calories

527 kcal

Total Fat

26 g

Saturated Fat

11 g

Unsaturated Fat

Trans Fat

Cholesterol

156 mg

Sodium

1230 mg

Total Carbohydrate

14 g

Dietary Fiber

1 g

Total Sugars

5 g

Protein

48 g