Tender Shredded Sirloin Tip Roast
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!
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
- ⅔ cup red wine
- ⅔ 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 1/2 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.