Slow Braised Sirloin Tip Roast!

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Slow Braised Sirloin Tip Roast 4

Slow Braised Sirloin Tip Roast!

By: Kecia’s Flavor Breakthrough!

Now I have told you one of my favorite gifts from this holiday season was my braising pot. I love this thing with my whole heart! I try to use it at least once every week. Tonight I am going to use it for my beef recipe. I got the basis of this recipe from a dear friend who actually was one of the people who inspired me to stretch and explore more in the kitchen many years ago! He is a fantastic cook! It is a good thing we don’t live near each other, we would both weigh 500 pounds! Anyhow… here we go. I hope you enjoy!

Serves 8

Ingredients

Ingredients:

  • 1 sirloin beef tip roast
  • Salt and pepper
  • ¼ cup flour
  • 2 tbsp. butter (or other fat)
  • 1 onion, julienned
  • 4 cloves garlic, lightly chopped
  • ½ cup dry red wine or good dark beer (I am a wine girl)
  • 4 cups beef stock
  • 2 tsp. rosemary (cuz I like it’s earthiness with the meat)
  • 2 more tbsp. flour
  • 2 more tbsp. butter
  • Salt and pepper to taste

Preheat your oven to 250°F

Coat

Rinse the roast and pat dry. Season with some salt and pepper. Use the flour to give the meat a light dusting.

Brown

In a cast iron skillet or a braising pot heat your butter over medium high heat, when melted and hot lay the roast in. Sear it about 3 minutes on each side to give it a nice browned color.

Remove

Remove the roast from the pot for a moment.

Onion

Add the onion to the pot and cook until it is slightly translucent,

Garlic

add the garlic and cook an additional minute.

Deglaze

Pour the wine/beer into the pot to deglaze your pan, make sure to scrap those bits off the bottom.

Back in

Now place that roast back in with the onion and garlic.

Stock

Pour in your beef stock and add the rosemary. Cover the pot/skillet and place in the oven. Cook low and slow. Mine is going for 6 hours today.

Slow Braised Sirloin Tip Roast

Remove from oven.

Slow Braised Sirloin Tip Roast 2

Place on platter and cover with foil to rest while you make the gravy.

The gravy

Strain the stock from the pot into a bowl or measuring cup to remove the veggies. In your pot, heat up the rest of the butter and whisk in the flour to make a roux. Let it brown just a bit. Now whisk in the stock. Keep whisking until nice and smooth and let it thicken. Remove from heat.

Slow Braised Sirloin Tip Roast 3

Slice your roast and serve it up with some gravy. Mine actually became fall apart tender. I am making a side of wild rice for myself and some Classic Creamy Mashed Potatoes for my Honey and son.



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12 Comments

  1. Denise

    I’m doing one of these for Christmas that is 6 lbs. What oven temperature did you use and how big was your roast that you cooked for 6 hrs? I would appreciate some guidance, thanks!

    • Kecia

      Hi Denise, I think if I remember correctly it was about 5 pounds. I cooked it low and slow at 250°F covered I would go about the same amount of time with the 6 pounder. It should be done and falling apart tender. Lots of yummy liquid to keep it moist. Make sure to get some good color on it when you are searing it, but be careful with the hot oil, I burned myself very badly when turning the roast I splattered the oil on my hand. This truly was the best roast I have made. I hope you enjoy it!

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