Sirloin Tip Roast in Instant Pot
One pot, fall apart tender Instant Pot Sirloin Tip Roast with potatoes and carrots in a savory au jus. Perfect for Sunday dinner or holidays!
Servings: 6 servings
Calories: 351kcal
Ingredients
- 2-3 pounds sirloin tip roast
- 3 large garlic cloves minced
- 1 cup beef broth low sodium
- 1/3 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 cup brown sugar or coconut sugar
- 1.5-2 pounds baby potatoes or regular potatoes cut in large chunks
- 3 large carrots cut in large chunks
- Salt and pepper
- 1 tablespoon oil for frying
- 2 tablespoons dill or parsley finely chopped, for garnish
Instructions
- On Instant Pot press Saute and wait until display says Hot. Sprinkle roast with a bit of salt and pepper on all sides and add oil to Instant Pot. Sear roast on all 4 sides for about 2 minutes per side. Press Cancel.
- Pour beef broth, balsamic vinegar and soy sauce over the roast. Then sprinkle sugar on top and add garlic.
- In a large piece of parchment paper, add potatoes and carrots. Wrap tightly and place on top of roast.
- Close the lid, turn valve to Sealing and press Pressure Cook on High or Manual button for 90 minutes. After let Instant Pot release pressure naturally, takes about 30 minutes.
- Unwrap vegetables into the pot and slice or shred roast. Serve hot with lots of au jus.
Notes
Store: Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
Freeze: I do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes. Freeze roast in an airtight container with some room for expansion for up to 3 months. Then defrost in the fridge overnight.
Nutrition
Calories: 351kcal | Carbohydrates: 32g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 622mg | Fiber: 4g | Sugar: 9g