The story of the Juicy Sirloin Tip Roast started when my boy was but a babe…
At around twenty-eight-ish weeks into baking our boy, I was put on bedrest. I was not allowed to stand to cook or clean, or do anything besides walk to the bathroom and back to my bed or the couch. This was a two week ordeal. And, my husband and I might have ended up very hungry, sitting in a less than tidy house if not for one of our neighbors.
That wonderful woman brought us supper, plated and ready to eat, every single night for the entirety of those two weeks. Each evening, she would leave another delicious supper and retrieve her dishes from the night before. She was a serious blessing – a blessing that made THE most tender, juicy, flavorful pot roast I have ever put in my mouth.
I dreamt (still do, actually) of the deliciousness that was her pot roast. It consumed my thoughts and I simply could not take my mind off of finding a way to recreate it. To that point I had made many a roasts that were tender and tasty, but were severely lacking in the juiciness area. My pot roasts always ended up dry – like, required a liberal dousing of gravy dry…
Anyhow, I as soon as I was done with the baby baking, I started toying around with variations of cook times, temps, and techniques. And, I experimented with different seasonings until I came up with a recipe that was comparable in flavor, tenderness, AND juiciness.
A combination of The Pioneer Woman’s Perfect Pot Roast and this 3 Envelope Roast – Juicy Sirloin Tip Roast has become a family favorite. Partly because I’ve finally mastered the juiciness. And, partly because the leftovers lead to Hot Beef Sundaes, which are arguably the most favorite of our family favorites.
If you follow this blog, you may get tired of seeing these rules, but I don’t care – food safety is THAT important! Here is the short list:
1) Always wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Juicy Sirloin Tip Roast
- Prep Time: 20
- Cook Time: 6-8 Hours
- Total Time: 6-8 Hours
- Yield: 6 Servings 1x
- 2 or 3 tablespoons olive oil
- 3 pound Sirloin Tip Roast, thawed
- Salt and pepper
- 1 package dry Italian dressing mix
- 1 package dry ranch dressing mix
- 1 package brown gravy mix
- 1 pound baby carrots
- 6 medium potatoes, quartered
- 2 cups beef stock or water
- Heat oil, in a Dutch oven or large skillet, over medium-high heat. Meanwhile, sprinkle roast with salt and pepper. Heat oil until it sizzles when a drop of water is added.
- Once the oil is hot, set the roast in the pot and sear 1 to 2 minutes on all sides. Once seared, remove meat and place in a 5 quart Crock-pot.
- Sprinkle Italian dressing mix, ranch dressing mix and brown gravy mix over the roast, covering the meat with seasoning. Next add the potatoes, packing them in around the roast. Place the carrots on top of the potatoes around the roast. Pour beef stock over roast and vegetables. Cook in Crock-pot for about 6 to 8 hours on low or about 4 hours on high.
- Remove meat and vegetables from Crock-pot. For added flavor, serve with beef stock mixture from the Crock-pot poured over the top.
Cooking times may vary.
Servings based on a half a pound of roast per person.
Keep scrolling to find out the exact products I use to prepare this beefy deliciousness.
Connie Johns says
I am really looking forward to trying this recipe!! Sirloin tip roast has such a rich flavor and preparing it with these ingredients will only improve it.
As far as slow-cooked roasts go, this is my favorite way to go! Thanks for visiting and I hope you enjoy the recipe as much as I do!
I have ruined many roasts but this turned out perfect! And the gravy was soooo yummy! Thank you!!!
Aww… Thank you for your kind words, Christy! I am so glad that you loved it! 🙂
Connie Johns says
I followed this recipe to the letter and it was terrible….never again.
Connie, I am sorry that the roast didn’t turn out the way you were expecting. Was there something specific that you disliked? I would love to hear more details about your experience with this recipe to see if I could offer some help. Or maybe you have some suggestions on how to improve the recipe?
Love this recipe! This is just how my mom and grandma (and now me, too) have always made a roast. So good!! Thanks for sharing!
That is so awesome! I love it too! Although I am not sure what I love more, the roast itself or the hot beef sundaes I make with the leftovers… 😉
Bruce Verhulp says
Made this tonight for supper it turned out awesome thank-you for this great recipe! I added onions to the mix, I love spices myself but will cut back a bit next time for the family. Thanks for sharing
I am so glad that you loved it! Thanks so much for reading and for your kind words, Bruce!
Talk Trek says
Searing makes the meat taste better due to the Maillard reaction, however it does not “lock in juices”.
Thank you for reading and the clarification! I had not heard this before. Because my roasts were historically always tasty, even prior to searing and the Maillard reaction, I simply assumed that the searing was the only explanation for the increased juiciness. I have delete that misinformation, and it’s back to the drawing board when it comes to figuring out what now makes my roasts juicy. Again thanks for reading!