Simple Oven-Braised Sirloin Tip Roast Masterpiece
Welcome to our cozy kitchen! Today, we’re turning a sirloin tip roast into something special with a Simple Oven-Braised Sirloin Roast Masterpiece. Picture this: tender sirloin tip roast, surrounded by a mix of flavorful vegetables, all cooked together in a rich wine sauce that brings out incredible flavors. This dish is perfect for those nights when you want something hearty and comforting, yet easy to prepare. Whether you’re planning a family dinner or looking to impress guests, this recipe combines straightforward cooking with a touch of elegance, making it an instant favorite for any occasion.
INGREDIENTS YOU’LL NEED:
- 3 lbs Sirloin Roast: A large cut of beef known for its tenderness and rich flavor, ideal for slow cooking methods like braising.
- 2 tsp Salt: Adds seasoning to enhance the natural flavors of the meat and vegetables.
- 1 tsp Black Pepper: Ground black pepper provides a mild heat and complements the savory elements.
- 3 tbsp Olive Oil: Used for searing the meat and sautéing vegetables, adding richness and ensuring even cooking.
- 2 Onions, roughly chopped: Provides a sweet and savory base flavor as it cooks down in the braising liquid.
- 2 tsp Garlic, minced: Adds a pungent, aromatic flavor that enhances the overall savory profile of the dish.
- 2 cups Celery, roughly chopped: Adds texture and a subtle herbal note to the dish, complementing the richness.
- 2 tbsp Balsamic Vinegar: Adds a sweet and tangy depth of flavor to the braising liquid, balancing the richness of the beef.
- 4 Carrots, roughly chopped: Sweetens and adds color to the dish.
- 1½ tbsp Tomato Paste: Thickens the braising liquid and adds a rich umami flavor to the sauce.
- ¼ cup Flour: Used to create a roux to thicken the sauce.
- 2 cups Red Wine, dry: Adds acidity and complexity to the braising liquid.
- 2 cups Beef Broth: Provides a savory base for the sauce and ensures the meat stays tender during cooking.
- 2 cups Water: Helps to balance out the flavors and ensures there’s enough liquid for braising.
- 1 Bay Leaf: Adds a subtle herbal aroma and flavor to the braising liquid.
- ½ tsp Dried Thyme: Adds earthy and floral notes that complement the savory flavors.
- 1½ tsp Sugar: Balances the acidity from the wine and vinegar.
- 1 lb Yukon Gold or Red Potatoes: Small potatoes that hold their shape well during cooking.
- Fresh chopped parsley for serving (optional): Adds a fresh, vibrant garnish that brightens up the dish.
HOW TO MAKE OVEN-BAKED SIRLOIN TIP ROAST?
Time needed: 3 hours and 25 minutes
- Prepare the Roast:
Preheat your oven to 325°F (165°C).
Pat the 3-pound sirloin roast dry with paper towels. Season all sides generously with 2 tsp of salt and 1 tsp of black pepper. - Sear the Roast:
In a large Dutch oven or heavy-bottomed pot, heat 3 tbsp of olive oil over medium-high heat.
Sear the seasoned roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
- Sauté Aromatics and Create Sauce:
In the same pot, add the roughly chopped onions and cook for about 5 minutes until softened. Add 2 tsp of minced garlic and cook for 1 minute until fragrant. Stir in 2 tbsp of balsamic vinegar. - Sauté Aromatics and Create Sauce:
Add 1½ tbsp of tomato paste and ¼ cup of flour. Cook for 2 minutes, stirring constantly to create a roux. Slowly pour in 2 cups of dry red wine, scraping up any browned bits from the bottom of the pot. Add 2 cups of beef broth, 2 cups of water, 1 bay leaf, ½ tsp of dried thyme, and 1½ tsp of sugar. Stir well to combine. - Braise the Roast:
Return the seared roast to the pot, nestling it into the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours. - Add Vegetables:
Last hour of braising, add the roughly chopped carrots, celery, and 1 lb of baby Yukon Gold potatoes to the pot. Cover and continue to braise for an additional 1 to 1½ hours, or until the roast is fork-tender and the vegetables are cooked through. - Finish and Serve
Carefully remove the pot from the oven. Discard the bay leaf.
Transfer the roast to a cutting board and let it rest for 10 minutes before slicing. Serve the sliced roast with the braised vegetables and sauce from the pot. Optionally, garnish with fresh chopped parsley for added freshness and color. - Enjoy:
Serve hot and enjoy this delicious oven-braised sirloin tip roast with your favorite sides!
FAQ – FREQUENTLY ASKED QUESTIONS:
The best cut is a sirloin roast, typically around 3 pounds. This cut is flavorful and becomes tender when braised slowly.
Searing creates a flavorful crust on the meat, which adds depth to the dish. It also locks in juices and enhances the overall texture.
Yes, you can substitute the red wine with additional beef broth or water. The wine adds depth of flavor, but the dish will still be delicious without it.
Add heartier vegetables like carrots, celery, and potatoes during the last hour of braising to prevent them from becoming mushy. They will cook perfectly alongside the roast.
If the sauce needs thickening, you can create a cornstarch slurry (1 Tablespoon Cornstarch with 3 Tablespoons Water). Mix it in gradually, stirring constantly, until the desired consistency is reached.
WHAT DO YOU SERVED WITH A SIRLOIN TIP ROAST?
Oven-braised sirloin roast goes really well with a variety of side dishes that complement its rich flavors and tender texture. It’s delicious with creamy mashed potatoes, which soak up the savory sauce perfectly, and roasted root vegetables like carrots, parsnips, or Brussels sprouts, adding a nice mix of textures and flavors. A crisp green salad with a tangy dressing adds a refreshing touch to balance out the hearty roast. For something a bit more indulgent, buttered egg noodles or fluffy rice are great options, letting you enjoy every bit of that flavorful braising liquid. These sides together create a satisfying and comforting meal that’s great for any occasion.
WHAT ARE COMMON RECIPE SUBSTITUTIONS AND VARIATIONS?
- Different Cuts of Meat: Substitute the sirloin roast with chuck roast or brisket for a different flavor profile and texture.
- Vegetarian Option: Replace the meat with large portobello mushrooms or seitan for a hearty vegetarian alternative.
- Herb Variations: Experiment with different herbs like rosemary, thyme, or sage to change the flavor profile of the dish.
- Alternative Liquids: Instead of red wine, use stout beer or beef stock for a deeper, richer flavor.
- Root Vegetable Mix: Mix up the vegetables by adding turnips, sweet potatoes, or parsnips alongside the carrots and potatoes for variety.
- Spice Infusion: Add spices like smoked paprika, cumin, or coriander to the seasoning mix for a unique twist on traditional flavors.
HOW DO YOU STORE AND REHEAT LEFTOVER BRAISED BEEF ROAST?
To store leftover braised beef roast, let it cool down first. Then, transfer both the roast and any leftover sauce into a sealed container or a resealable bag to keep it fresh. It’s best stored in the refrigerator and will stay good for about 3-4 days. When you’re ready to enjoy it again, gently reheat the roast and sauce in a saucepan over low to medium heat, stirring occasionally until warmed through. If reheating individual portions, using the microwave with a damp paper towel over it helps retain moisture. Adding a bit of broth or water during reheating can also keep the flavors juicy and delicious.
CAN LEFTOVER OVEN-ROASTED BEEF ROAST BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze leftover oven-roasted beef roast for later. Make sure it’s fully cooled down before putting it into a sealed container or freezer bag. Try to remove any excess air to keep it fresh longer. It should stay good in the freezer for up to 3 months without losing flavor or quality. When you’re ready to eat it, thaw it overnight in the fridge and then gently reheat on the stove or in the microwave. Adding a bit of broth or water during reheating helps maintain its juiciness and delicious flavors.
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Simple Oven-Braised Sirloin Tip Roast Masterpiece
Equipment
- Large Dutch Oven
Ingredients
- 3 lbs. Sirloin Roast
- 2 tsp Salt
- 1 tsp Black Pepper
- 3 tbsp Olive Il
- 2 Onions roughly chopped
- 2 tsp Garlic minced
- 2 cup Celery roughly chopped
- 2 tbsp Balsamic Vinegar
- 4 Carrots roughly chopped
- 1½ tbsp Tomato Paste
- ¼ cup Flour
- 1 cup Red Wine dry
- 2 cups Beef Broth
- 2 cups Water
- 1 Bay Leaf
- ½ tsp Thyme dried
- 1½ tsp Sugar
- 1 lbs. Potatoes Yukon Golds or Red Potatoes
- Fresh chopped parsley for serving optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Roast: Pat the 3 lbs sirloin roast dry with paper towels. Season all sides generously with 2 tsp of salt and 1 tsp of black pepper.
- Sear the Roast: In a large Dutch oven or heavy-bottomed pot, heat 3 tbsp of olive oil over medium-high heat.
- Sear the seasoned roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
- Sauté Aromatics and Create Sauce: In the same pot, add the roughly chopped onions and cook for about 5 minutes until softened. Add 2 tsp of minced garlic and cook for 1 minute until fragrant. Stir in 2 tbsp of balsamic vinegar, 1½ tbsp of tomato paste, and ¼ cup of flour. Cook for 2 minutes, stirring constantly to create a roux. Slowly pour in 2 cups of dry red wine, scraping up any browned bits from the bottom of the pot. Add 2 cups of beef broth, 2 cups of water, 1 bay leaf, ½ tsp of dried thyme, and 1½ tsp of sugar. Stir well to combine.
- Braise the Roast: Return the seared roast to the pot, nestling it into the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.
- Add Vegetables: Last hour of braising, add the roughly chopped carrots, celery, and 1 lb of baby Yukon Gold potatoes to the pot. Cover and continue to braise for an additional 1 to 1½ hours, or until the roast is fork-tender and the vegetables are cooked through.
- Finish and Serve: Carefully remove the pot from the oven. Discard the bay leaf.
- Transfer the roast to a cutting board and let it rest for 10 minutes before slicing. Serve the sliced roast with the braised vegetables and sauce from the pot. Optionally, garnish with fresh chopped parsley for added freshness and color.
- Enjoy: Serve hot and enjoy this delicious oven-braised sirloin tip roast with your favorite sides!