This Sirloin Tip Roast Recipe is incredibly low fuss and so tasty! The roast is cooked until the meat is fall-apart tender and can be shredded into chunks which then absorbs all of the delicious red wine, herb and garlic sauce. This is a delicious recipe to serve alongside mash that will quickly become a family favorite and it can be made in the oven, slow cooker or instant pot!

Tender Sirloin Tip Roast

 

This recipe is simple but absolutely delicious. There was a very good deal on sirloin tip roast at my grocery store and so I bought two with zero idea what I was going to do with them. The most common method of cooking sirloin tip roast is in a roasting pan in the oven until it’s rare in the middle and then thinly sliced, aka roast beef. While I do enjoy roast beef, it’s not a dish that I foresaw my young children liking.  Instead I decided to try slow cooking the sirloin tip roast in a sauce with simple ingredients like garlic, onion, red wine and beef broth and then shredding it. The tender beef turned out so well that my entire family devoured it within minutes and I ended up making the second roast the very next day. It has quickly become one of my favourite recipes to make that I know my kids will love. 

 

Tender Sirloin Tip Roast

 

Why You Will Love This Sirloin Tip Roast


  • With hands on prep time of just 10-15 minutes and everything made in one pot, this sirloin tip roast recipe is a very low fuss dish that’s perfect for busy days when you don’t have time to spend in the kitchen cooking or cleaning. 
  • The chunks of shredded tender meat absorb all of the excess saue in the pot resulting in incredibly flavorful juicy meat 
  • This is a very easy to make dish that is simple enough for your entire family to enjoy for dinner, but tasty enough to save for a special occasion 
  • This sirloin tip roast recipe is Paleo, Grain Free, Gluten Free, Dairy Free, keto and specific carbohydrate diet legal. 

 

Tender Sirloin Tip Roast

 

What Is Sirloin Tip Roast


The sirloin tip roast is a cut of beef taken from the hindquarters of the cow, close to the hip and it’s known for being relatively lean and flavorful. It’s also an incredibly versatile cut of beef and can be roasted whole, sliced for steaks, or used in stews and other slow-cooking methods. Sirloin tip roast may go by a different name depending on where you live. Other names that it might be called include Round Tip Roast, Sirloin Butt Roast or Top Sirloin Tip Roast. 

 

 

Ingredients You Need To Make This Sirloin Tip Roast


  • Sirloin Tip Roast: If you are unable to find sirloin tip roast you can alternatively use another tougher cut of meat with lots of connective tissues such as chuck roast, rumpy roast or brisket. 
  • Yellow Onion: try to chop the onion into smaller pieces so that it melts into the sauce as they cook. 
  • Garlic: for the best flavor use fresh garlic cloves, not jarred minced garlic or garlic powder 
  • Red Wine: To be honest, I wouldn’t stress too much about the type of red wine you choose, I have made this recipe with a variety of different types of reds and it has always turned out delicious. 
  • Beef Stock: Use a high quality beef broth for the best flavour
  • Balsamic Vinegar: Adds a little acidity to the sauce, for the best results I recommend using balsamic vinegar, but red wine vinegar can alternatively be used in its place. 
  • Rosemary & Thyme: In the recipe I specify dried herbs, if you are using fresh rosemary or thyme, increase the quantity to 1 tablespoon of each. 

 

How To Make This Sirloin Tip Roast


  1. Start by seasoning the beef sirloin tip roast on all sides with kosher salt and black pepper.
  2. In a large pot or dutch oven on medium-high heat, sear the roast on all sides in olive oil until a golden brown crust forms. Set the whole roast aside on a plate.
  3. Add the garlic and onion to the pot and saute for a 1-2 minutes before adding in the red wine, beef broth, balsamic vinegar and herbs. Return the roast to the pot, cover with a lid and cook in the preheated oven for a cooking time of 2 hours. 
  4. After 2 hours of cooking, the roast should easily shred using two forks. I like to break it into chunky shredded pieces right in the pot and stir it around to ensure all of the pieces are well coated in the sauce in the bottom of the pot. 

You can find further details in the full recipe card below.

 

 

 

What To Serve With This Shredded Sirloin Tip Roast


I love serving this shredded sirloin tip roast over mashed potatoes (or cauliflower mash) to soak up any excess sauce. Other side dishes that would pair wonderfully with this shredded roast include roasted baby potatoes, green beans, broccoli or asparagus. 

 

 

Can I Cook This In The Slow Cooker? 


You absolutely can make this a slow cooker recipe! If your slow cooker has a sear function then that’s ideal as it will save you having to dirty an extra pot. If your slow cooker does not have a sear function then I would recommend starting by searing the beef in a pot on the stove on medium high heat, set it aside and saute the onion and garlic and then transfer the sauteed onion, garlic and beef to the slow cooker. Cook for 4-6 hours on high heat or 8-10 hours on the low setting (the time might vary slightly depending on the size of your roast as a large roast may require closer to 10 hours on low heat). You can then shred the beef roast right in the slow cooker once it’s done cooking. 

 

 

Can I Cook This Sirloin Tip Roast In The Instant Pot?


Pressure cooking the sirloin tip roast is the quickest method for preparing this recipe. To make Instant pot sirloin tip roast generously season the beef and then brown the roast on all sides in the instant pot (or any other electric pressure cooker) on the sear function and then set aside. With the instant pot still on sear add the garlic and onion and saute for a few minutes before adding all of the remaining ingredients, including the seared sirloin roast. Cook at high pressure for 40 minutes with natural release. 

 

 

Can I Freeze This Sirloin Tip Roast


Absolutely! You can freeze any leftover beef in a container in the freezer for up to 4 months. If the beef seems slightly dry once thawed I recommend adding a splash of beef stock to the beef and stirring it through for the meat to absorb. 

 

 

 

What About Leftovers?


Leftover shredded sirloin tip roast can be stored in an airtight container in the fridge for up to 4 days. Leftovers can also be frozen for up to 4 months. I recommend reheating any leftover beef in the microwave, or in the oven on a low temperature (250 degrees Fahrenheit or so) until just warmed through and not dried out. 

Tender Sirloin Tip Roast

Here are a few more comforting beef dishes that you might enjoy:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

 

Tender Shredded Sirloin Tip Roast

Every Last Bite
This Sirloin Tip Roast Recipe is incredibly low fuss and so tasty! The roast is cooked until the meat is fall-apart tender and can be shredded into chunks which then absorbs all of the delicious red wine, herb and garlic sauce. This is a delicious recipe to serve alongside mash that will quickly become a family favorite and it can be made in the oven, slow cooker or instant pot!
5 from 2 votes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal
Servings 4

Ingredients
  

  • 2.5 lbs sirloin tip roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • cup red wine
  • cup beef stock
  • 1 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit
  • Generously season the roast on all sides with salt and pepper. Heat the olive oil in a dutch oven on medium high heat. Add in the roast and sear on all sides until a golden brown crust forms. Set aside on a plate
  • Add the onion and garlic to the pot and saute for 4-5 minutes until the onion begins to soften. Add in the wine, beef stock, balsamic, thyme and rosemary and stir. Return the roast to the pot. Cover with a lid and transfer to the oven to cook for 2 and a half hours
  • After 2 hours of cooking leave the roast in the pot and use two forks to break it up into chunky shredded pieces. Stir the shredded beef around to ensure that its all well coated in the sauce in the bottom of the pot.
Tried this recipe?Leave a comment below and let us know how it was!