The sirloin tip roast has tender beef, a rich sauce, and vegetables that are cooked just right. It’s a great one-pot meal that can be made ahead of time for a busy weeknight or a tasty Sunday dinner!
If you want an EASY and tasty sirloin tip recipe, you’ve come to the right place! I’m going to show you how to make a rich, tasty roast without having to do anything.
This slow cooker beef sirloin tip roast is the best comfort food! The vegetables are cooked just right, the sauce is rich and earthy, and the beef is so tender it falls apart. It’s no wonder this is a family favorite!.
This recipe has been one of my go-to recipes for ages. It comes together quickly and is such a treat to sit down to after a long day.
You can leave it alone for hours and then eat it when everything is fork-tender and cooked just right. Plus, it makes your house smell amazing!.
You can put it together in the slow cooker before work, and dinner will be ready when you get home. You can also make this juicy roast for a special event, and it will look like you spent hours in the kitchen.
Beef stew is a comforting, flavorful dish that calls for tender, melt-in-your-mouth meat While classic recipes often call for chuck roast or stew meat, some cooks prefer using sirloin tip roast But is this cut of beef well-suited for beef stew? Let’s take a closer look.
What is Sirloin Tip Roast?
Sirloin tip roast comes from the bottom sirloin subprimal cut near the hindquarters of the cow. It’s sometimes labeled “ball tip roast” or “round tip roast.” This is a lean, moderately tender cut of beef with good flavor.
When sliced across the grain, sirloin tip roast becomes sirloin tip steak. This cut is not to be confused with top sirloin roast, which comes from higher up on the cow.
Sirloin tip is considered extra lean with an average fat content of 5-8% It has less marbling and connective tissue compared to fattier cuts like chuck roast
Pros of Using Sirloin Tip Roast for Stew
There are a few advantages to using sirloin tip roast for beef stew:
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Lean and tender – The leanness of sirloin tip provides a tender texture once cooked. There’s less fatty tissue to break down.
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Good beefy flavor – With less marbling, the beefy flavors of sirloin can shine through. The meat offers a pleasant chew without being tough.
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Lower calorie – For those watching their calorie intake, sirloin tip is significantly lower in fat and calories than fattier cuts. A 3 oz serving contains around 150 calories and 4g of fat.
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Economical – Sirloin tip is reasonably priced for the amount of usable lean meat you get. It provides good value compared to pricier cuts.
Cons of Using Sirloin Tip Roast for Stew
However, there are also some downsides to keep in mind when using sirloin tip roast in beef stew:
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Can turn out tough – With less fat and connective tissue, sirloin tip can become tough and chewy if overcooked. Proper cooking methods must be used.
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Not as richly flavored – Fattier cuts like chuck have deeper, beefier flavor from all the marbling. Sirloin tip can seem mildly flavored by comparison.
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Lower collagen content – Less collagen means the stew won’t have as luscious, thickened gravy. Chuck roast has abundant collagen for full body.
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Dries out easily – Again, the leanness of sirloin tip makes it prone to drying out during extended cooking. The meat must be carefully monitored.
Tips for Using Sirloin Tip Roast in Beef Stew
Here are some tips to use sirloin tip roast successfully in beef stew:
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Cut into 1-inch cubes to maximize tenderness. Trim off any visible fat first as it’s unlikely to render.
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Brown the meat properly in batches to develop fond and flavor. Don’t rush this step.
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Add some beef bones or gelatin to help thicken the stew liquid.
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Use a pressure cooker or slow cooker to break down fibers. Cook for 45 mins to 1 hour on high heat.
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Monitor moisture carefully and add beef stock as needed to keep the stew gravy luscious.
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Add veggies like potatoes, carrots and celery in the last 30 minutes so they don’t overcook.
Sample Sirloin Tip Roast Beef Stew Recipe
If you’d like to test out sirloin tip roast in beef stew, try this recipe:
Ingredients:
- 1.5 lbs sirloin tip roast, trimmed and cut into 1″ cubes
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 tbsp tomato paste
- 1⁄4 cup flour
- 3 cups beef stock
- 1 lb tiny potatoes, halved
- 1 tsp each salt, pepper, thyme
- 1 bay leaf
Instructions:
- Pat beef cubes dry and season with salt and pepper.
- Heat oil in pan and brown meat in batches. Set aside.
- Add onion and garlic to pan. Cook 2 mins until softened.
- Stir in tomato paste and flour. Slowly add stock while stirring.
- Return browned beef and add potatoes, carrots, celery, thyme, bay leaf.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes.
- Adjust seasoning with salt and pepper as needed.
- Serve stew topped with parsley or green onions.
The Bottom Line
While sirloin tip roast lacks the rich meatiness of chuck roast, with care it can be successfully used in beef stew. Browning the meat, monitoring moisture, and using proper cooking methods are key to preventing a tough, dry outcome. For a leaner but still comforting beef stew, sirloin tip roast is a viable option.
How to Make Sirloin Tip Roast
- Spray the beef with black pepper, garlic powder, and salt on all sides. Dry the beef with a paper towel.
- Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the beef and brown it on each side for two to three minutes.
- Put the tomato paste, Italian seasoning, thyme, paprika, Worcestershire sauce, Dijon mustard, and beef broth in the slow cooker insert. Whisk to combine.
- In the slow cooker pot, put the roast, onion, carrots, potatoes, garlic, and bay leaves. Stir to combine.
- On low heat, slow roast for 8 hours, or until the roast is soft to the touch and easy to shred. Garnish with fresh parsley and enjoy immediately.
- If you want to make the slow cooker juices thicker into a gravy, just add them to a medium saucepan, whisk in 2 tablespoons of cornstarch, and cook over medium heat until they reach the consistency you want. I like to serve them on the side as an au jus.
You also might like this traeger tri tip.
Store leftover roast in an airtight container in the fridge for up to five days.
Also known as round tip roast, a sirloin roast can be used for many different recipes. It’s important to remember that this is a leaner cut of meat, so it tastes best when cooked slowly or braised or stewed. TIP: You could also use tip roast to make kebabs. For the best results, cook them slowly.
Even though they have the same name, sirloin roast and sirloin tip are not the same cut of meat and should be cooked in different ways. Sirloin roast comes from the sirloin of beef and has a higher fat content. The round (the back quarters of the cow) is where the tip roast comes from. It is a lean cut of meat that is a little tougher than the sirloin roast.
But sirloin tip is usually a tougher cut of beef than other types of beef. It is one of the most tender cuts of beef round. If you want to cook this cut of meat the best way, braise, stew, or use a slow cooker.
Why You’ll Love This Recipe
- Easy one-pot meal
- Perfect roast to make ahead
- Tender beef and delicious sauce
- Hands-off cooking time
You also might like this Prime Rib or Air Fryer London Broil.
Here’s what you’ll need to make this recipe:
- Adding beef stock to a dish gives it a great umami flavor and keeps the roast from drying out.
- Sirloin tip roast: I’m using a boneless beef sirloin tip roast, but you can use any roast you can find!
- Baby potatoes, carrots, and onions: You could use parsnips, turnips, or any other root vegetable instead. You could also use red potatoes instead of yellow. No matter what you pick, make sure your vegetables are at least 1 to 2 inches long. If they’re not, they will cook too quickly.
- Dill mustard: Dill gives the roast a little spice and a nice “zing.”
- I love adding garlic as a seasoning because it gives food an earthy, roasted garlic taste.
- Bay leaves: The roast tastes earthy and herbaceous with bay leaves.
- Worcestershire sauce: This sauce gives the roast a salty and umami taste. Check out this post on is worcestershire sauce gluten-free.
- Spices: Salt and pepper make the roast taste great. For the best results, use kosher salt and freshly cracked black pepper. Paprika gives the beef a mild smoky flavor.
- Parsley: The parsley gives the finished pot roast color and a fresh taste.
- Tomato paste: Tomato paste gives the roast a bit of color and a hint of sweetness.
- Olive oil: The roast is browned in olive oil before it is cooked slowly. Feel free to use your favorite neutral cooking oil.
You may also like this recipe for a London broil or this marinade for flank steak. These roasted sweet potatoes would also go well with it.
Beef Stew Meat From Sirloin Tip Roast
FAQ
Is sirloin tip good for stew?
What is a sirloin tip roast good for?
Can I use sirloin tip roast instead of chuck?
Can you cut a sirloin tip roast into cubes?
How do I choose the best meat for beef stew?
Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts. The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.
Is sirloin tip steak good in stew?
Yet only one, the sirloin tip steak, is good in stew. The sirloin tip center steak is more tender than sirloin tip steak. Compared to top sirloin, sirloin tip steak is tougher, less fatty, and more marbled. While there isn’t as much fat overall as in top sirloin, there is a little marbling.
Can you use sirloin in beef stew?
It is often used in dishes like stir-fry or served as a standalone steak. While it may not be the first choice for beef stew due to its lean nature, it can still be used with some modifications to the cooking process. Using sirloin in beef stew has its pros and cons.
Does sirloin tip steak need to be braised?
According to the National Cattlemen’s Beef Association, braising is appropriate for all sub-parts of the sirloin tip. Yet only one, the sirloin tip steak, is good in stew. The sirloin tip center steak is more tender than sirloin tip steak. Compared to top sirloin, sirloin tip steak is tougher, less fatty, and more marbled.