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Beef Sirloin Tip Roast with Roasted Vegetables


Flavorful autumn ale adds character and tenderness to this hearty beef roast, served with feel-good fall vegetables that are roasted to bring out their deep, soul-satisfying flavor. Serves 6-8.

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At a glance
Cooking Method

Beef Sirloin Tip Roast
3 lb beef sirloin tip roast
3 T olive oil
8 whole garlic cloves, crushed
1 yellow onion, roughly chopped
seasoning salt mix (recipe follows)
1 T whole tri-color peppercorns (or black peppercorns)
2 bay leaves
12 oz Sierra Nevada Tumbler autumn ale

Seasoning Salt Mix
1 T kosher salt
1/2 t ea black pepper, smoked (Spanish) paprika, onion
powder, granulated garlic, dried oregano
pinch cayenne

Roasted Vegetables
2 lb pumpkin, seeded, peeled and diced large (1”)
1 med rutabaga, peeled and diced large
2 med turnips, peeled and diced large
1 lb red potatoes, quartered
2 med carrots, peeled and chopped large (1/2”)
1 doz whole garlic cloves, peeled
1 yellow onion, chopped
3 T pumpkin seed oil (or sub olive oil)
salt and pepper (to taste)


Beef Sirloin Tip Roast
Preheat oven to 350 degrees. Season roast generously with spice mixture and sear on all sides in hot olive oil using a braising (roasting) pot, such as a Dutch oven. Add onion, garlic, peppercorns, bay leaf and ale, then bring to a simmer. Transfer to oven and roast uncovered for approx. 1 hour until internal temp reaches 135 degrees for med rare. Let rest 10 min before slicing. Serve with pan juices and roasted vegetables.

Roasted Vegetables
Toss all ingredients on a sheet pan with pumpkin seed oil (available at your Market Beer & Wine Shop). Roast 40-50 min until softened and caramelized. Serve immediately.

Recipe Author/Pairings

Our Ashland Chef Nate Kelsey says, “Unlike pot roast, sirloin tip roast is best served medium rare.”


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