Garlic-Infused Sirloin Tip Pot Roast
This Garlic-Infused Sirloin Tip Pot Roast is a comforting and flavorful one-dish meal that's perfect for family gatherings or a cozy dinner at home. The star of the dish is the tender sirloin tip roast, which is garlic-studded for an aromatic boost. Cooked slowly to ensure every bite is juicy and flavorful, this roast is accompanied by a medley of vegetables that soak up the rich, savory broth. The fragrant blend of garlic, red wine, and fresh herbs elevates this classic dish, creating a warming and satisfying experience. Serve it with warm buttered bread to soak up the delicious juices. Enjoy this delightful recipe courtesy of Emeril Lagasse with some personal touches that make it uniquely yours!
8
Servings
N/A
Calories
16
Ingredients
Ingredients
Sirloin tip roast
4-5 lbs (Whole)
Garlic cloves (peeled and halved)
10 cloves (Peeled and halved lengthwise)
Garlic cloves (whole)
4-6 cloves (Peeled)
Emeril's Original Essence
1 tablespoon (N/A)
Ground black pepper
1 1/4 teaspoons (N/A)
Salt
1 1/4 teaspoons (N/A)
Dry red wine
2 cups (N/A)
Baby carrots
1/2 lb (N/A)
Celery ribs
2 ribs (Trimmed and cut into thirds)
Yellow onions
2 medium (Cut into quarters)
White potatoes
1 1/2 lbs (Peeled and quartered)
Vegetable oil
4 tablespoons (N/A)
Low-sodium beef broth
2 cans (N/A)
Water
1 1/2-2 cups, divided (As needed)
Tomato juice
1 cup (N/A)
Bay leaves
2 leaves (N/A)
Instructions
1
Preheat the oven to 400°F (200°C).
2
Using a sharp knife, make 30 slits about 1 1/2 inches deep around the outside of the sirloin tip roast.
3
Insert half of the peeled and halved garlic cloves into these slits to infuse the meat with garlicky flavor.
4
In a small bowl, combine Emeril's Original Essence, ground black pepper, and salt. Rub this mixture evenly over the entire roast to season it.
5
In a large oven-safe dutch oven or roasting pan, heat vegetable oil over medium-high heat. Once hot, sear the roast on all sides for about 4 minutes each until browned. Remove the roast from the pan and set aside.
6
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7
In a separate bowl, whisk together the tomato juice and 1 cup of water, then add this mixture to the pan with the red wine. Cook this mixture for about 2 minutes, then remove and reserve it.
8
In the same pan, place the baby carrots and celery at the bottom, followed by the bay leaves. Top these with quartered onions, the quartered white potatoes, and the remaining whole garlic cloves, creating a cozy nest for the roast.
9
Place the seared roast on top of the vegetables and pour the reserved liquid mixture along with the two cans of low-sodium beef broth over the top.
10
Cover the pot tightly with a lid or aluminum foil and bake in the preheated oven for 1.5 hours.
11
After 1.5 hours, uncover the pot, baste the roast, and reduce the oven temperature to 350°F (175°C).
12
Recover the roast and continue baking for an additional 2 to 2.5 hours, basting every hour. Check the liquid level and add additional water if needed to prevent it from becoming too thick.
13
Once the roast is done, remove it from the oven and baste again. Allow it to rest for 15 minutes before carving and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Infused Sirloin Tip Pot Roast?
It is a comforting and flavorful one-dish meal featuring a garlic-studded sirloin tip roast cooked slowly with a medley of vegetables.
Who is the creator of this recipe?
This recipe is courtesy of Emeril Lagasse with some personal touches included.
How many servings does this pot roast recipe make?
This recipe makes 8 servings.
What type of meat is used for this roast?
A 4-5 lb sirloin tip roast is the star of the dish.
How do you infuse the garlic into the meat?
You make about 30 slits around the outside of the roast and insert halved garlic cloves into them.
What seasonings are used for the roast rub?
The roast is seasoned with Emeril's Original Essence, ground black pepper, and salt.
How many slits should be made in the roast?
You should make 30 slits about 1.5 inches deep for the garlic cloves.
Should the roast be seared before baking?
Yes, the roast should be seared in vegetable oil on all sides for about 4 minutes each until browned.
What is used to deglaze the pan?
Two cups of dry red wine are used to scrape up the browned bits from the pan.
What liquid mixture is added to the wine?
A mixture of 1 cup of tomato juice and 1 cup of water is added to the pan.
Which vegetables are included in the pot?
The recipe includes baby carrots, celery, yellow onions, and white potatoes.
How are the potatoes prepared?
The white potatoes should be peeled and quartered before adding them to the pot.
How should the celery be cut?
The celery ribs should be trimmed and cut into thirds.
Where are the bay leaves placed?
Two bay leaves are placed at the bottom of the pan along with the carrots and celery.
What is the initial oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long is the initial baking period at 400 degrees?
The roast is baked covered for 1.5 hours at the initial temperature.
What is the secondary oven temperature?
The temperature is reduced to 350 degrees Fahrenheit (175 degrees Celsius) after the first 1.5 hours.
How long does the roast cook after the temperature is reduced?
It continues to bake for an additional 2 to 2.5 hours.
How often should the roast be basted?
The roast should be basted every hour once the temperature has been reduced.
What should I do if the cooking liquid becomes too thick?
You can add additional water as needed to prevent the liquid from becoming too thick.
What type of broth is used in this recipe?
Two cans of low-sodium beef broth are poured over the roast and vegetables.
How many garlic cloves are used in total?
Ten cloves are halved for the meat slits, and an additional 4 to 6 whole cloves are added to the vegetable nest.
Should the pot be covered during cooking?
Yes, the pot should be covered tightly with a lid or aluminum foil during baking.
How long should the roast rest after taking it out of the oven?
The roast should rest for 15 minutes before carving and serving.
What is recommended to serve with the roast?
It is recommended to serve it with warm buttered bread to soak up the delicious juices.
What size of onions are used?
Two medium yellow onions, cut into quarters, are used.
How much vegetable oil is needed for searing?
Four tablespoons of vegetable oil are used for searing the roast.
What is the purpose of the tomato juice?
The tomato juice contributes to the rich, savory broth and adds depth to the flavor profile.
Can I use fresh herbs in this recipe?
The recipe description mentions a fragrant blend of fresh herbs along with garlic and wine to elevate the dish.
Is this recipe considered a one-dish meal?
Yes, it is a complete one-dish meal as it contains protein, vegetables, and a starch all cooked together.