Sirloin Tip Pot Roast

I normally use a chuck roast for this recipe but have just tried using a sirloin tip roast instead which is somewhat thinner (about 1.5″ insteaf of 2″) and less grainy – still very tasty.


  • 2lb sirloin tip roast (or chuck roast)
  • bottle of dark ale (brown ale, porter or stout)
  • oil
  • black pepper

Pre-heat oven to 325°F. Oil an oven-proof saute pan (one that has a close fitting lid). Brown the joint in the pan on both sides on high heat. I usually coarse-grind black pepper onto the joint while it’s sauteing. Turn off the heat and pour over the ale. The ale often foams when it first comes into contact with the heat and meat. Cover the pan and pop it into the oven. Check the liquid level often to make sure that the ale hasn’t dried up. If it seems to be drying up add more ale, a quarter bottle at a time. The stout based liquid tastes the best but can become too salty if you let it dry out. Turn the meat over every half hour; the exposed part of the joint will dry out otherwise.

Timing: about 1½-2 hrs for a 2lb joint. The meat should fall apart when you poke it with a fork.


~ by Alistair on October 3, 2009.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: