Savory Stove Top Sirloin Tip Roast with Herb-Infused Gravy, Potatoes, and Carrots
This Savory Stove Top Sirloin Tip Roast recipe transforms an economical cut of meat into a luscious, tender roast that is bursting with flavor. Perfect for a cozy family dinner, this dish features a delectable blend of hearty potatoes and sweet baby carrots, all simmered in a rich, herb-infused beef gravy. The leftovers are just as delicious the next day, making it a fantastic meal prep option. Each bite is a testament to the magic of slow cooking, rendering the meat moist and giving you a luxurious gravy that ties everything together beautifully.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
sirloin tip roast
2-3 lbs (seasoned)
beef broth
24 ounces (preferably Emeril Lagasse's Organic Beef Broth)
russet potatoes
3 (peeled and quartered)
baby carrots
16 ounces (washed and ready to use)
vidalia onion
1 (quartered)
garlic clove
1 (sliced)
celery stalks
2 (cut in half)
minute tapioca
3 tablespoons (for thickening)
garlic powder
1 teaspoon (divided)
onion powder
1 teaspoon (divided)
crushed rosemary
1 teaspoon (divided)
Paul Prudhomme’s Meat Magic seasoning salt
1 teaspoon (divided)
extra virgin olive oil
3.5 tablespoons (for searing)
Instructions
1
In a small bowl, combine garlic powder, onion powder, crushed rosemary, Paul Prudhomme's Meat Magic seasoning salt, and mix well to create a seasoning blend. Generously rub the mixture on both sides of the sirloin tip roast, ensuring it is well coated.
2
In a Dutch oven, heat the extra virgin olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned roast and sear it on all four sides for approximately 3-5 minutes each, until a golden-brown crust forms.
3
Reduce the heat to medium-low and add the beef broth, sliced garlic, quartered onion, and halved celery to the pot. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
4
Cover the Dutch oven and allow it to cook for 2 hours, stirring occasionally to ensure even cooking. After 2 hours, add the peeled and quartered potatoes, baby carrots, and minute tapioca. Stir to combine, then cover again and cook for an additional 1.5 hours, or until the meat and vegetables are fork-tender.
5
Once cooked, carefully remove the onion and celery from the pot and discard them. Slice the roast into thick pieces and arrange them on a serving platter with the potatoes and carrots. Ladle the rich gravy over the meat and vegetables, or serve it in a gravy boat alongside.
Nutrition Information
15g
Fat
20g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Savory Stove Top Sirloin Tip Roast with Herb-Infused Gravy, Potatoes, and Carrots.
What cut of meat is used?
A 2-3 lb sirloin tip roast is used for this recipe.
How many calories are in a serving?
There are approximately 300 calories per serving.
How much protein is in this roast?
Each serving contains 37.5g of protein.
What is the fat and carbohydrate content?
The dish contains 15g of fat and 20g of carbohydrates per serving.
How do I prepare the seasoning blend?
Combine garlic powder, onion powder, crushed rosemary, and Paul Prudhomme's Meat Magic seasoning salt in a small bowl.
What is the first step in cooking the meat?
Generously rub the seasoning blend on both sides of the sirloin tip roast.
How should I sear the roast?
Heat extra virgin olive oil in a Dutch oven over medium-high heat and sear the roast on all four sides for 3-5 minutes each.
What liquid is used for simmering the roast?
24 ounces of beef broth, preferably Emeril Lagasse's Organic Beef Broth, is used.
What aromatics are added for the simmering process?
Add sliced garlic, a quartered vidalia onion, and halved celery stalks to the pot.
How long does the meat cook before adding vegetables?
The roast should simmer covered for 2 hours.
When do I add the potatoes and carrots?
Add the potatoes and carrots after the roast has simmered for the initial 2 hours.
What kind of potatoes are recommended?
Three russet potatoes, peeled and quartered, are recommended.
What type of carrots should I use?
16 ounces of washed baby carrots are used in this recipe.
How is the gravy thickened?
Three tablespoons of minute tapioca are added with the vegetables to thicken the gravy.
How long is the total cooking time after adding vegetables?
Cook for an additional 1.5 hours after adding the vegetables and tapioca.
What should I do with the onion and celery before serving?
Once cooked, carefully remove the onion and celery from the pot and discard them.
How should the roast be sliced for serving?
Slice the roast into thick pieces and arrange them on a platter with the vegetables.
How is the gravy served?
Ladle the rich gravy over the meat and vegetables or serve it in a gravy boat.
Is this recipe suitable for meal prep?
Yes, the leftovers are delicious the next day, making it a fantastic meal prep option.
What kind of pot is best for this recipe?
A Dutch oven is recommended for the stove-top searing and simmering process.
How much olive oil is needed?
3.5 tablespoons of extra virgin olive oil are used for searing.
What specific seasoning salt is mentioned?
Paul Prudhomme's Meat Magic seasoning salt is specified in the ingredients.
What type of onion is used?
One Vidalia onion, quartered, is used for flavoring the broth.
How much garlic is included?
The recipe uses 1 sliced garlic clove plus 1 teaspoon of garlic powder in the rub.
What is the purpose of the crushed rosemary?
It is part of the herb-infused seasoning blend to give the meat and gravy a savory flavor.
How can I tell when the meat and vegetables are done?
The meat and vegetables are done when they are fork-tender.
What is the total simmer time for the roast?
The total simmer time is approximately 3.5 hours.
Is this a one-dish meal?
Yes, it is considered a one-dish meal because the meat and vegetables cook together in one pot.
What makes this a savory recipe?
The combination of slow cooking, beef broth, aromatics, and a specific herb seasoning blend creates a rich, savory profile.