Sirloin Tip Roast with Vegetables

Just made this amazing Sirloin Tip Roast with Vegetables – the ideal one-pot supper for any day of the week!

Ingredients

– 2 lbs sirloin tip roast

– 2 tablespoons olive oil

– Salt and pepper to taste

– 1 cup beef broth

– 1/2 cup red wine (optional)

– 2 garlic cloves, minced

– 1 onion, quartered

– 2 carrots, cut into 2-inch pieces

– 2 potatoes, cut into 2-inch pieces

– 1 sprig of rosemary

– 1 sprig of thyme

Directions

1. Preheat your oven to 350°F (175°C).

2. Season the sirloin tip roast with salt and pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side.

3. Remove the roast and set aside. In the same pot, add the onions and garlic, cooking until softened, about 2 minutes.

4. Place the roast back in the pot. Add beef broth, red wine, rosemary, and thyme. Bring to a simmer.

5. Add the carrots and potatoes around the roast. Cover and place in the oven.

6. Bake for about 1 hour and 30 minutes, or until the meat is tender and the vegetables are cooked.

7. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.

Recipe Card

Sirloin Tip Roast with Vegetables

Just made this amazing Sirloin Tip Roast with Vegetables – the ideal one-pot supper for any day of the week!

  • – 2 lbs sirloin tip roast
  • – 2 tablespoons olive oil
  • – Salt and pepper to taste
  • – 1 cup beef broth
  • – 1/2 cup red wine (optional)
  • – 2 garlic cloves (minced)
  • – 1 onion (quartered)
  • – 2 carrots (cut into 2-inch pieces)
  • – 2 potatoes (cut into 2-inch pieces)
  • – 1 sprig of rosemary
  • – 1 sprig of thyme
  1. Preheat your oven to 350°F (175°C).
  2. Season the sirloin tip roast with salt and pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side.
  3. Remove the roast and set aside. In the same pot, add the onions and garlic, cooking until softened, about 2 minutes.
  4. Place the roast back in the pot. Add beef broth, red wine, rosemary, and thyme. Bring to a simmer.
  5. Add the carrots and potatoes around the roast. Cover and place in the oven.
  6. Bake for about 1 hour and 30 minutes, or until the meat is tender and the vegetables are cooked.
  7. Let the roast rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.
Main Course
American
Sirloin Tip Roast with Vegetables

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