Ingredients:

  • 3.5 lb Boneless Sirloin Tip Roast
  • 2 tbsp Avocado oil
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 1 tbsp Kosher salt
  • 2 tsp Coarse black pepper
  • 1.5 cups Beef bone broth
  • 0.5 cup Dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Apple cider vinegar
  • 2 Large yellow onions, quartered

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the garlic, rosemary, thyme, salt, and pepper into every crevice of the meat, pressing firmly. Let sit at room temperature for 20 minutes.
  2. Heat avocado oil in a 5-7 quart Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep mahogany-colored crust forms.
  3. Remove the roast briefly. Add the quartered onions to the rendered fat and sauté until slightly softened.
  4. Deglaze the pot with the dry red wine and beef bone broth, scraping the bottom to release the browned bits (fond).
  5. Add the Worcestershire sauce and apple cider vinegar. Return the roast to the pot.
  6. Cover tightly and braise in the oven until the internal temperature reaches 205°F (96°C) for maximum tenderness and easy shredding.