Sirloin Tip Roast in Dutch Oven

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Sirloin Tip Roast in Dutch Oven recipe is one of my favorite ways to make a hearty roast dinner without much fuss. Dutch Oven Sirloin Tip Roast recipe uses just a few simple ingredients like onion, beef broth, and herbs, to create a flavorful roast that’s juicy, tender, and perfect for slicing. I love that everything comes together right in the Dutch oven, and how it roasts gently in the oven until perfectly medium and ready to serve with its own rich pan juices. This recipe is one of my family favorites.

Love this recipe? Check also my Chicken and Rice from Dutch Oven and Dutch Oven Italian Beef.

Ingredients for Sirloin Tip Roast in Dutch Oven

You only need a few simple ingredients to make this juicy, medium-cooked Sirloin Tip Roast in Dutch Oven.

• Sirloin tip roast
• Salt
• Black pepper
• Olive oil
• Yellow onion
• Garlic
• Ground rosemary
• Dried thyme
• Beef broth

Instructions for Sirloin Tip Roast Recipe Dutch Oven

1. Preheat the oven to 325°F.
2. Pat the sirloin tip roast dry with paper towels. Season all sides generously with salt, black pepper, ground rosemary, and dried thyme.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the roast and sear for 3–4 minutes per side until nicely browned.
4. Remove the roast and set aside.
5. Add the sliced onion to the pot and sauté for 3–4 minutes until softened.
6. Stir in the minced garlic and cook just until fragrant.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
8. Return the seared roast to the Dutch oven and nestle it into the onions and broth. Spoon a little broth over the top.
9. Cover with the lid and place in the oven. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 135°F for medium roast.
10. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 15 minutes.
11. Slice against the grain and serve warm with pan juices and onions.

Tips & Substitutions for Sirloin Tip Roast

• Don’t skip the sear:
  Searing the roast before baking adds rich flavor and helps create that delicious crust.
• Use a meat thermometer:
  For perfect doneness, check the internal temperature. Pull at 135°F for medium. The temperature will rise slightly as it rests.
• Slice it right:
  Always slice Sirloin Tip Roast Recipe Dutch Oven against the grain for tender, juicy slices.
• Make it a meal:
  Serve Sirloin Tip Roast Recipe Dutch Oven with mashed potatoes, roasted vegetables, or a simple side salad for a complete dinner.

Storage & Reheating

• Storing:
  Let the Sirloin Tip Roast Recipe Dutch Oven cool completely before storing. Place slices in an airtight container along with some of the pan juices to keep the meat moist. Store in the refrigerator for up to 4 days.
• Freezing:
  You can freeze leftover roast. Slice it first, then pack into freezer-safe containers with a bit of broth or pan juices. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating:
  Reheat the Sirloin Tip Roast gently in a covered skillet with a splash of broth over medium-low heat until warmed through. You can also reheat slices in the oven, wrapped in foil at 325°F for 10–15 minutes.

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Sirloin Tip Roast Recipe Dutch Oven

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Rest time15 minutes mins

Total Time1 hour hr 45 minutes mins

Servings: 6 people

Ingredients 

• 3 lb sirloin tip roast
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large yellow onion sliced
• 3 cloves garlic minced
• 1 teaspoon ground rosemary
• 1 teaspoon dried thyme
• 1 cup beef broth
• Optional: chopped parsley or fresh thyme for garnish

Instructions

• Preheat the oven to 325°F.
• Pat the sirloin tip roast dry with paper towels. Season generously on all sides with salt, black pepper, ground rosemary, and dried thyme.
• Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side.
• Remove the roast and set aside. Add the sliced onion to the pot and sauté for 3–4 minutes until starting to soften.
• Stir in the minced garlic and cook just until fragrant.
• Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
• Return the roast to the Dutch oven. Nestle it on top of the onions and spoon some of the broth over the meat.
• Cover with the lid and roast in the oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 135°F for medium roast (it will rise to ~140°F as it rests).
• Remove the Dutch oven from the oven. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.
• Slice against the grain and serve warm with pan juices and onions.