How to Cook Fall Apart Sirloin Tip Roast in Oven (2024)

This is how to cook fall apart sirloin tip roast and gravy in the oven or slow cooker! A fork tender beef protein packed meal that is low carb but packed with flavor.

Fall apart sirloin tip roast is possible, a few different ways. If you are looking for fork tender, pull it apart with no effort at all you can cook it in the oven or Crockpot so great. Thicken the drippings at the end to serve with it over a bed of mashed potatoes for the ultimate YUM. (affiliate links present)

How to Cook a Sirloin Tip Roast

You’re going to need to think ahead and make sure this is thawed beforehand. The timing below is for a defrosted piece. If you run into problems I have an answer for starting off rock hard too. Because I too have had forgetful moments before, I have shared how to cook a frozen roast in the oven here. It is better if it’s not rock hard to start with though.

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We’re going to add a sort of dry rub to the outside of this first. It will cook in a bit of liquid which will essentially steam it to tender. A Dutch Oven is best to make this if you ask me. The cast iron keeps the temperature even and high the whole time. It has a heavy lid that traps it in nicely too.

Dutch Oven Sirloin Tip Roast

If you don’t have one of these that is okay. You could use a roasting pan but would need a lid or a thick piece of foil on top. You don’t want it open and uncovered or the outside will dry out before the center is tender enough to pull apart.

• 2.5lbsirloin tip roast
• Beef broth
• 1tspWorcestershire sauce
• 1/2cup ofred wine,broth or red cooking wine
• Salt and pepper
• Garlic powder
• Thyme

Another nice thing about using this pot (same as with Instant Pot sirloin tip roast) is you can sear the meat at the beginning if you like. Then you can thicken the broth into gravy at the end. Just transfer from the stovetop to the oven and back again so there is less to clean up. You can keep the browned stuck on bits inside too for the most flavor possible.

If you don’t have one of these it has been a game changer for us. Not only is it really great for large hunks of protein like this, but fantastic to get other foods tender too. I have two and will make one of our favorite cabbage recipes in there. The steam trapped in there wilts the leaves nicely and locks in the butter or seasonings in there.

Sirloin Tip Roast in Oven

About 30 minutes before you are going to cook this I would take it out and leave on the counter. Then it can come closer to room temperature so it’s not such a dramatic change in temperature when start to cook it.

If you do want a crust on the outside you can sear it first on the stovetop with a bit of olive oil in the pot. You can use the same pot for this. It won’t be as thick and great as if you made a smoked sirloin tip roast but a close second.

Sirloin Roast

• Preheat oven to 300 degrees F. Place roast inside a dutch oven or deep pot with lid.
• Blot the outside of the meat dry with paper towels. Rub seasonings: salt, garlic powder, thyme, and black pepper on the outside all the way around.
• Add beef broth, Worcestershire, and red cooking wine to bottom of dutch oven.
• Place lid on top.
• Slow cook beef sirloin tip roast in oven for 3-3.5 hours until it is fork tender and can be pulled apart easily.
  • use a meat thermometer to determine internal temperature
  • if you want medium rare it should be 130 F in the thickest part
  • to pull apart easily with 2 forks it would need to be 190 degrees in the center using an instant read thermometer
• Move roast to cutting board and cover to keep warm. At this point you should start your side dishes.
• Place pot on stovetop over medium heat. Whisk in cornstarch, arrowroot, or flour if desired to make drippings into a gravy to thicken.
• Slice roast or pull apart into large strands and place on a large plate. Pour gravy over roast.

This cut of beef, like a chuck roast in oven, needs to reach a very high temp to be fall apart tender. You might think 190 would make it dry but locked inside this pot with the drippings it will maintain it’s moisture.

Slow Cooker Roast

I do have a slow cooker sirloin tip roast and gravy post for this method. Low and slow works really well for large thick cuts of meat. You will need more time to make it this way though and everything prepped in the morning to get it done. To slow roast beef is to get it the most tender possible really. Second to that would be in a cast iron pot like this.

How to Cook Fall Apart Sirloin Tip Roast in Oven

Use printable recipe card below for to bake it to the perfect texture. Choose a size that is similar to what we used for best results. If you can only find a larger one you would need to increase the timing. You may have leftovers too. They save quite well and are great warmed up the next day if done properly.

How do you reheat a roast without drying it out

Ok so to save it you’ll want to wait until it is at room temperature. Use a sealed container. Keep it in and save as much of the sauce as you wan in that dish. This will keep as much moisture surrounding the meat as possible. To reheat the best way is to shred the meat. Then add into a pot with your gravy over medium heat and stir often.

What can be made with leftover roast beef

I mean beef of any kind can be used again in a dozen other recipes. You know I hate wasting food. I have to have a few meals you can make out of what is left. I have used ground beef, stew meat and leftovers to make beef stroganoff casserole. It is cooked in a creamy sauce with noodles together. Topped with crispy onions it’s a family fave every time I serve it.

• Beef stew casserole is another choice we love. Throw together and bake are great meals on busy days.
• You can chop it up, warm with the gravy and make sliders! This is a fave with the kids if they want a quick meal for lunch.
• Throw it in and make one of our many Instant Pot casseroles with what you have on hand. You can add as little or much as you want to transform it into a new dish.

I do not like or recommend that you freeze what is left over. It changes the texture in my opinion and really should be kept in the fridge for up to 4 days. Only reheat what you want to use right then and there. It shouldn’t be warmed more than once or it will just dry it out more and more.

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