Dutch Oven Beef Sirloin Tip Roast with Gravy
Yield: 4 servings
Total Time: 4hr 55m
I love gravy. This recipe produces more than 4 servings of gravy #sorrynotsorry.
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Accompaniment: mashed potatoes, steamed vegetables
Ingredients
For the meat
- ~1000g (~2 lb. 3 oz.) beef sirloin tip roast, twine removed
- 3 tbsp sunflower oil
- Lawry’s seasoned salt, to taste
- ground black pepper, to taste
For the gravy
- 5 tbsp unsalted butter, cold, divided
- 16g (~5 cloves) garlic, finely chopped
- 300mL (~1¼ cups) beef consommé
- 950mL (~4 cups) water, divided
- 2 tsp Better Than Bouillon Roasted Chicken Base
- 1 tbsp Worcestershire
- 1 tbsp ponzu
- 1 tbsp white wine vinegar
- 1 packet Lipton onion soup mix
- 3 tbsp cornstarch
- 3 tbsp water
- sea salt, fine grain, to taste
- ground black pepper, to taste
Instructions
Step 1: Remove the twine from the roast and season all over with seasoned salt and pepper, to taste. Let rest at room temperature for 1 hr.
Step 2: While the meat is resting, gather all of the remaining ingredients.
Step 3: Peel and finely chop the garlic. Set aside.
Step 4: Dice 4 tbsp butter and set aside in the fridge (it needs to be cold when added later).
Step 5: In a medium bowl add beef consommé, 250mL (~1 cup) water, bouillon base, Worcestershire, ponzu, white wine vinegar, and Lipton onion soup mix.
Whisk to combine and set aside.
Step 6: When the meat is done resting, pat dry and preheat the oven to 325°F/160°C.
Step 7: Heat sunflower oil in a Dutch oven over medium-high heat for 5 mins.
Reduce to medium heat then sear the roast, 3 mins per side, about 15 mins total.
Note: If the fond on the bottom of the Dutch oven starts to burn reduce the heat further.
Step 8: Set meat aside on a plate.
Step 9: Add 1 tbsp butter to the Dutch oven and stir until melted.
Step 10: Add the garlic and cook until fragrant, about 1-2 mins. Take off heat.
Step 11: Add the broth mixture and whisk to release the fond from the bottom of the Dutch oven.
Step 12: If you lowered the heat earlier, now return the Dutch oven to medium heat.
Step 13: Bring to a simmer, about 3-4 mins.
Step 14: Add the roast and resting juices to the Dutch oven then cover and place in the preheated oven.
Step 15: Cook in the preheated oven for 3 hrs (flipping the roast halfway through).
Step 16: Set meat aside on a plate.
Step 17: Cover with tinfoil, and let rest until ready to serve.
Step 19: While the meat rests, make the cornstarch slurry and set aside.
Add 700mL (~3 cups) water to the Dutch oven (the broth in the dutch oven will look greasy but it is just very concentrated at this point).
Step 20: Set Dutch oven over medium heat.
Step 22: Bring to a gentle boil, about 8 mins.
Step 21: Give the cornstarch slurry a quick stir and add it to the Dutch oven.
Step 23: Cook, while stirring frequently, until reduced and slightly thickened. About 6 mins.
Turn off the heat and let rest 15 mins on the warm burner.
Step 24: When 15 mins is up, add the cold diced butter and resting juices to the gravy.
Step 25: Whisk until the butter is melted and gravy is smooth.
Season with sea salt and pepper, to taste (I used 1 tsp sea salt and 1 tsp ground pepper).
