Classic Braised Sirloin Tip Roast Recipe

Roasted sirloin tip is one of the more satisfying cold weather beef dishes, not only because it's hearty and warm, but also because it comes together with very little hands-on cooking. To make things even easier, braising your beef instead of simply roasting it ensures that your meat will come out tender and juicy without having to worry about over-cooking it.

Sirloin tip is a cut that's actually found on the beef round — the top tip of the hind leg, not the sirloin itself. It's a cut that's generally less tender and fatty than steaks you'd use for grilling, which makes it ideal for slower roasting. Additionally, it's one of the least expensive cuts of beef, which can come in handy when budgeting your meals.

Recipe developer Jenny Kellerhals put together an easy braised sirloin tip roast recipe that comes together with very little prep work, so dinner can cook while you spend your evening doing something more relaxing. "This roast beef recipe is ideal for throwing together on a weekend afternoon, and letting it braise while I hang out or get a few chores out of the way," says Kellerhals. "In about 3 hours, we're ready to eat and have a deeply satisfying warm plate of roast beef and veggies to enjoy." Here's the recipe to make a classic braised sirloin tip roast for yourself this weekend.

Before you start cooking, you'll want to gather all of the ingredients that you'll need to bring this braised beef dish together. To get started you'll need the sirloin tip, kosher salt, freshly ground black pepper, and cooking oil. Next you'll set aside the ingredients for the braising liquid, including red wine, beef stock, an onion, carrots, celery, garlic, and herbs. Kellerhals chose a combination of herbs including a small bunch of thyme, two sprigs of rosemary, one bay leaf, and a small bunch of parsley stems — but you're welcome to customize the herbs you use to fit your tastes.

After collecting all of the ingredients (but before you get started preparing them), unwrap and season the sirloin tip. Generously salt and pepper the steak on both sides, and allow it to come to room temperature while you get everything else ready. This step allows the meat to cook more evenly while browning, and makes for a more flavorful final product.

Roughly chop the onion and garlic, then cut the celery and carrot pieces into large chunks, about 1 to 2 inches long. Keeping the pieces large will allow them to withstand cooking for several hours without turning to mush in your braising liquid. The herbs don't need to be chopped or picked, and it's not necessary to tie them together since you'll be making a little nest with them later on. Having all of your vegetables prepared in advance makes it easier to move quickly from one step to the next once you start cooking. 

Kellerhals notes that the vegetables used for braising will lose some of their flavor and likely be overcooked once your roast beef is finished. So if you'd like some crisp roasted carrots to enjoy with your meal, you'll want to have some extras on-hand.

Once all of the ingredients have been prepared, make sure to turn the oven on to 325 F to preheat while you assemble the roast. In a Dutch oven that's just large enough to fit the sirloin tip, heat about 2 tablespoons of cooking oil over medium-high heat, allowing the surface to get searing hot before adding the steak. Cook the steak until browned on each side, ideally with a fair amount of caramelization to help develop the flavor, about 5 minutes per side depending on the size of your steak. Once browned, remove the steak from the pan and set aside.

Reduce the heat to medium, and add the chopped onions to the pan first. Allow the onions to sweat out and turn translucent, stirring regularly. Once the onion pieces begin to show the first signs of browning, add the garlic and cook for about a minute until fragrant. Finally, add the carrots and celery, and cook a few minutes longer, until gentle sear marks can be seen on the carrot pieces. Deglaze the vegetables with 1/2 cup of wine, stirring to release any cooked-on bits from the bottom on the pan.

Return the sirloin tip to the pot, nestled into and on top of the vegetables. Make a little nest for it with the herbs before pouring in the remaining wine and broth. The goal is to make sure the meat is covered with liquid, so add more stock or water if needed. Cover the pot and remove it from heat.

Place the Dutch oven on the center rack of the oven to cook. A 2-pound sirloin tip can take anywhere from 2 to 3 hours to cook, so check it after about an hour and a half to see how it's progressing. The roast will be fork-tender when it's fully cooked, but not so soft that it completely falls apart in the braising liquid. Once cooked to tender, remove the Dutch oven from the oven, and take the sirloin tip out of the braising liquid.

The braising liquid is a valuable addition to your roast dish, so don't toss it. Instead, strain out and discard all of the roasted vegetables and herbs, and return the liquid to the stovetop. Bring the liquid to a boil over medium-high heat, then lower the heat slightly, allowing the liquid to reduce by at least half. Once the liquid has thickened and reduced to ½ or ¼ of the original volume, taste it and adjust the seasoning as desired. Do not season the jus before reducing, since the flavors will intensify as the liquid reduces.

Once the braised sirloin tip is cool enough to handle, gently tear the roast into shreds with a fork to serve. Kellerhals suggests serving over a bed of garlicky mashed potatoes, cheesy polenta, or buttered rice. Generously pour the red wine jus reduction over the roasted beef for exceptional flavor and moisture. If serving with roasted vegetables, you can roast the vegetables while the sirloin tip is cooking. Whole roasted carrots, potatoes, broccoli, and Brussels sprouts are all great served with this roast beef. If desired, finely chop some chives or scallions to sprinkle over the final dish for serving.