Instant Pot Sirloin Tip Roast
The Instant Pot makes getting a tender, juicy roast beef easier than ever! You're going to love this sirloin tip roast & veggies with wholesome gravy.
Servings: 8
Calories: 258kcal
Cost: $15
Equipment
- Instant Pot or other pressure cooker
Ingredients
For the Roast
- 1-2 tablespoon avocado oil
- 2-3 pound sirloin tip roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1 medium onion sliced
- 2 teaspoon minced garlic
- 1 cup beef broth
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 2 tablespoon arrowroot powder
For the Veggies
- 1 1/2 pound yukon gold potatoes
- 4 whole carrots
- 1 tablespoon avocado oil
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon pepper more to taste
- 1/2 teaspoon dried thyme
- 1 teaspoon minced garlic
Instructions
- Plug in your Instant Pot and press Saute. Let it heat up until the panel says "Hot." While it heats, prep your vegetables. Peel your carrots if desired. Chop your potatoes and carrots into large pieces (about 2-3 inches or so). This roast cooks for a long time, so you don't want to cut the veggies too small or they will get mushy. Slice the onion into thin slices.
- When the pot is hot, add 1 tbsp avocado oil. Put your roast in the pot and sear each side for about 3-4 minutes per side until you get a nice golden brown. Remove the roast from the pot.
- Add another tbsp avocado oil and toss in your onion slices. Cook until they start to soften. Add the garlic, salt, pepper, thyme, parsely, and cinnamon. Stir and cook the onions and spices until soft and fragrant.
- Slowly add the beef broth to deglaze the pot. Stir the onions and scrape the bottom of the pot to get the browned bits into the broth. Turn off the Instant Pot and add the red wine vinegar, soy sauce, worcestshire sauce, and the bay leaf. Put your roast back in the pot.
- Rip 2 big pieces of parchment paper and pour your carrots & potatoes on top of one. Drizzle with 1 tbsp avocado oil, some salt, pepper, thyme, and parsley, and garlic. Toss to evenly coat and season. Fold up the corners of the parchment paper and wrap the second piece of parchment around it from the other direction so you get a package of veggies that holds together better. Place the parchment packet in the pot and press down to fit the pack below the top of the pot.
- Put the lid on the Instant Pot, set the vent to Sealing, and set the timer for about 60 minutes (you should do 20 minutes per pound, and you can scale this for bigger or smaller roasts-- for my 3.25 lb roast, I did 65 minutes).
- When the cooking time is done, let the roast naturally release for at least 10 minutes before you release the rest of the pressure. Carefully remove the carrots & potatoes from the pot and remove the roast to a cutting board. Scoop out a cup of the liquid and whisk the arrowroot powder into it. Pour it back into the pot and whisk until thickened.
- Slice your roast and put it on a serving platter with the potatoes and carrots. Pour the thickened gravy over the roast and serve immediately.
Video
Notes
When make sure to oil the pot before searing the meat. The roast may stick a bit, just pry it up carefully and it will be fine.
Store leftovers in an airtight container in the refrigerator for up to four days.
The leftover sliced meat can be frozen if needed, but I don't recommend freezing the cooked vegetables.
Nutrition
Calories: 258kcal | Carbohydrates: 19g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 1335mg | Potassium: 814mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg
