How to cook fall apart sirloin tip roast
Fall is officially here which means it’s time to start cooking some hearty meals! This fall apart sirloin tip roast is a simple and delicious dish that will leave you full and satisfied. The roast is cooked slowly in the oven, so it becomes nice and tender, perfect for those chilly autumn days. Plus, it’s a great way to use up any leftover veggies you might have in your fridge. So, give this recipe a try and enjoy a home-cooked meal that’ll make you feel all warm and cozy inside.
What is Fall Apart Meat?
-In order to make fall apart meat, you start out by searing a tough cut of meat on the stovetop. The goal is to sear all sides of the meat until it’s nice and brown. Once that’s done, the temperature is lowered, and a sauce/liquid is poured into the pan. After that, it just needs to be cooked very slowly in the oven until the connective tissue in between each muscle fiber melts away, essentially turning it into “fall-apart” tender!
What is a Sirloin Tip Roast?
–Sirloin tip roast is cut from the bottom of the sirloin. Its tenderest part is found closest to the hip, which can make it difficult to find at some butchers. If you’re unable to locate one, feel free to substitute with another lean boneless cut like top round or bottom round (chuck roast). Also, it’s made up of tender muscles that are used very little by the cow, so it doesn’t have much flavor on its own. This makes it perfect for marinating!
Different Ways to Cook Fall Apart Sirloin Tip Roast
-Slow Cooker: Add all ingredients to slow cooker and cook on low 8 hours.
-Oven: Pour marinade over roast in a oven safe crockpot. Set crock pot too high for 1 hour, then turn down to low/average heat for another few hours until meat is tender. Once the meat is cooked through, pour the contents of the crockpot into a saucepan set on medium-high heat until it boils. Reduce until thickened (~5 minutes) For best results allow to cool slightly before shredding so it’s easier to tear apart with your hands or forks!
What to Serve with Sirloin Tip Roast?
The options for this meal are endless! Here is a list of sides we recommend serving with your roast:
– Butternut squash soup (from scratch or from a can!)
– Glazed carrots and butternut squash (recipe here)
– Simple mac and cheese (p.s. Annie’s are now selling gluten free macaroni!)
– Baked sweet potato fries
– Roasted acorn squash
– Whipped potatoes and gravy
-Preheat oven to 300 degrees Fahrenheit. Place sirloin tip roast in the bottom of an oven safe crockpot, then add remaining ingredients into the crockpot as well. Cover and cook on low heat for 5 hours or on high for 3 hours. Once the meat is cooked through, pour the contents of the crockpot into a saucepan set on medium-high heat until it boils. Reduce until thickened (~5 minutes). Allow to cool slightly before shredding with forks or your hands!
How to Store Leftover Sirloin Tip Roast?
Leftover sirloin tip roast can be stored in an airtight container in the refrigerator for up to 3 days.
Serves about 6 people (double if feeding a family!)
– 1 large sirloin tip roast (about 4 lbs.)
– 12 oz beer or non-alcoholic beer (e.g., O’Douls), divided
– 2 tsp minced garlic (about 4 cloves)
– 1/2 tsp salt
– 1 tbsp pepper, fresh cracked preferred
-Add half of your beer to an oven safe crockpot followed by all ingredients except for the last 4 oz of your beer. Place roast on top and pour the last 4 oz of beer over the roast. Cover and cook on low heat for 5 hours or on high for 3 hours. Once the meat is cooked through, pour the contents of the crockpot into a saucepan set on medium-high heat until it boils. Reduce until thickened (~5 minutes). For best results allow to cool slightly before shredding so it’s easier to tear apart with your hands or forks!
Is it better to cook a steak covered or uncovered?
-This is a question with many answers. The simple answer is that it doesn’t make much of a difference if the steak is covered or not when baking/roasting. When grilling over direct heat, covering will trap some of the smoky flavors and keep some moisture in while still allowing enough smoke to seep through. For pan-frying where you’re using just an inch or two of oil in your pan, cover to allow for more even cooking so the inside cooks at the same rate as the outside.
How do you make meat tender and tender?
There are three main tricks to making meat tender.
-First, use high heat whether you’re cooking on the stove or in the oven. The higher your heat, the more muscle fibers will contract and squeeze out moisture resulting in a tough steak.
-Second, slice against the grain! When you cut against the grain of a muscle fiber it’s much shorter than normal so there’s less opportunity for it to toughen up.
-Third, marinate! Marinades can be made of just about anything but most often contain acid (like vinegar or lemon juice) and oil which both aid in breaking down and tenderizing tougher cuts of meat like sirloin tip roast.
What meat is better to simmer?
-Traditionally, tough cuts of meat like sirloin tip roast are better for simmering. These cuts of meat contain more connective tissue than their leaner counterparts which means they’re much more forgiving when it comes to cooking. Leaner meats like tenderloin and ribeye steaks will become dry and tough if cooked too long while sirloin tip roast won’t cook as quickly but also won’t fall apart!
-Sirloin tip roast is one of the most flavorful and inexpensive cuts of beef you can find! It’s a tough cut, which makes it perfect for simmering method. However, it also makes a great roast if cooked low and slow in the oven or on the stovetop.
-It’s an excellent source of protein, zinc, selenium, riboflavin, and vitamin B6!