Fall Apart Sirloin Tip Roast
The perfect roast for a cold winter night! This Dutch Oven Pot Roast is a family friendly recipe, that is easy to cook and so low effort. Perfect for busy families and novice chefs!
Ingredients
- 2 ½ lbschuck roast, rump roast, sirloin tip roast, or english roast
- 2yellow onions (sliced)
- 2crushed garlic cloves (or 2 teaspoons of minced garlic)
- 2carrots (cut longways or 1 cup of baby carrots)
- 3 cupsbeef stock
- 1 cupred wine
- 2 sprigsthyme (or 1 teaspoon dried thyme)
- 1 sprigrosemary (or 1/2 teaspoon dried rosemary)
- 2 tbspworcestershire sauce
- 1 tspsalt
- 1 tsppepper
Directions
- 1
Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.Sear the roast 2 minutes each side and remove.
- 2
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
- 3
Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
- 4
Cover with the lid and place in the oven and roast for approximately 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
- 5
Shred the beef using two forks to pull it apart.
- 6
Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid. If you find it is not reducing, take 1/2 a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.