Betty's Beef Sirloin Tip Roast with Vegetables and Gravy

Bettyskitchen's picture

Sep. 26, 2013

In this video, Betty demonstrates how to make Beef Sirloin Tip Roast with Vegetables and Gravy. The sirloin tip is slow-roasted in the oven and accompanied by browned potatoes, carrots, and onions. It is a great meal for the autumn season.


Sirloin tip roast 2 1/2 Pound
Salt To Taste
Ground black pepper To Taste
Potatoes 4 Medium , peeled, halved
Carrots 4 Medium , peeled, halved
Onion 2 Medium , cut in quarters
Canned beef broth 43 Ounce (4 (10.75 ounce) cans)
Cornstarch 2 Tablespoon
Water 1/2 Cup (8 tbs)
For garnish
Parsley sprigs 2 Medium



1. Preheat the oven to 275 degrees F.

2. In a bowl mix cornstarch and water till smooth. Set aside.


For The Roasted Sirloin Tip

3. Line a roasting pan with foil. Place the sirloin tip and season it with salt to taste on both the sides. Cover with the foil, then with the lid and place it in the oven to cook for around 3 hours. Check for doneness. If not continue to cook for another 1 hour frequently checked to avoid over cooking the meat.

4. Remove from the oven and transfer the sirloin into a cutting board. Strain the rendered liquid into a pan.

For The Vegetables

5. In a pot put the vegetables. Pour the beef broth to fill the pot. On medium heat bring it to boil. Reduce the heat and cook for around 30 minutes or till the potatoes and carrots are fork tender.

For The Gravy

6. To the pan with rendered liquid add cornstarch mixture. Put it on medium heat and cook till it thickens to desired consistency.


7. In a large serving platter, carve the roasted sirloin and place in the center. Arrange the cooked vegetables around it and pout the gravy on top. Garnish with parsley sprigs and serve hot.


If the rendered liquid is very less, then add a little broth from cooking vegetables for the gravy.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 281Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 494 mg20.58%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet