Simple Stovetop Roast



This is a simple stovetop roast for the momma who's never made a stovetop roast in her life (aka, me.) Every roast that I've cooked has been in the slow cooker (with varying levels of success . . . this one and this one are my favorites for the slow cooker. . .) however this simple stovetop roast just might be my favorite roast ever.


It doesn't take much work in the kitchen at all, and the results are fantastic. (Seriously, my little girl just kept asking for more “chicken” over and over . . . apparently she thinks the only thing we serve around here is chicken.) 😉  My husband declared it “almost as good as Bob Evans” and my kids agreed it actually beat Bob Evans, so I'm one pleased mom. And, the best part is we'll turn the leftovers into open face roast sandwiches . . .yummmmmm! Here's the recipe so you can impress your family too.


Also . . . I'm already planning to make this for my in-laws when they come to visit because it's *almost* gluten free ~ except for the flour in the gravy. I'm wondering if corn starch would work in place of the flour to thicken the gravy? If you eat a gluten free diet and have any tips, I'd love for you to share them!



Simple Stovetop Roast

Simple Stovetop Roast


  • 2 tablespoons olive oil
  • 1 (2-3 pound beef sirloin tip roast
  • 1 onion
  • 4 cloves garlic
  • 2 cups coffee (brewed)
  • 1 1/2 cups water
  • 2 cubes beef bouillon
  • 1 tbsp salt
  • 1 tsp pepper
  • 1/2 cup flour
  • 1/2 cup water
  • salt to taste


  1. Heat olive oil in stock pot over medium heat.
  2. Sear roast on both sides for about two minutes, until slightly browned.
  3. Remove roast from stove top and place on plate.
  4. Cook onion and garlic on stovetop for 10-15 minutes, until onions are lightly browned, stirring occasionally so they don't burn.
  5. Return roast to pan.
  6. Pour coffee, 1 1/2 cups water, beef bouillon, 1 tablespoon salt and pepper over roast.
  7. Bring broth to a boil, then reduce heat to medium low and cover stock pot.
  8. Simmer until meat is cooked and falling apart, about 2-3 hours (mine took about 2 hours and 15 minutes, and then I let it continue to cook over very low heat to keep warm.)
  9. Remove roast from stove top and place in serving tray. Cover to keep warm.
  10. Whisk together flour and 1/2 cup water until smooth with no lumbs.
  11. Slowly add flour mixture into broth and whisk until gravy is smooth.
  12. Season with salt if needed.
  13. Pour some gravy over the roast and add the rest to a bowl for serving.
  14. Enjoy!


Here are the sale items you’ll want to watch for this week to make this meal:

  • Bertolli Olive Oil 17 oz BOGO $7.60 at Publix
  • Sirloin Tip Roast $3.99/lb at Publix
  • Kroger Value Russet Potatoes $2.99/10 lb. bag

Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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  1. looks good but the directions are missing…help?!

    • Just got it fixed – so sorry about that! (My computer crashed twice this morning in the middle of putting it in and somehow I still missed it – ugh!!!)

  2. My family is grain/gluten free, Cornstarch would work to thicken your gravy, but you have to be careful with gluten containing preservatives added to cornstarch. Other alternatives I use include, tapioca starch, arrowroot powder, almond flour, and coconut flour. All of these can be found at Publix, Kroger, or Earthfare.Good luck!

    • I’ll check before we try it (my mother-in-law watches everything pretty carefully… I even thought about making it without the gravy for her to be on the safe side.) I do need to make sure that I can find gluten free bouillon because I’m not sure about that ingredient?

  3. Catherine says

    I prefer to use cornstarch instead of flour. It seems like the cornstarch does a better job and you use less of it.

  4. Cornstarch works better for me too. The only issue some might have with it is that it is likely a GMO (genetically modified organism).

    Quick google search lead me to

    Rumford cornstarch is non GMO! Hurray!

  5. Jennifer B. says

    Oh, my! This was delicious!! I was concerned, because I don’t like coffee, but I couldn’t taste it in the final product. This made LOTS of gravy — plenty for those open-faced sandwiches tomorrow with the leftovers!

    As for the gluten . . . . It is easy enough to purchase flour alternatives (as mentioned above). I found the coconut flour to be overwhelmingly coconut tasting whenever I’ve used it, plus it sucks up moisture like you wouldn’t believe so I personally wouldn’t suggest that one in this recipe. Do be sure your bouillon is gluten free. You might just ask your MIL to bring what she uses (if she uses bouillon cubes). Labels do not have to list gluten content and just because a label doesn’t list wheat, doesn’t mean it doesn’t still contain gluten. (Makes it really hard to know — unless it is labeled “gluten free.”)

    Good luck with reworking the recipe and thanks for ANOTHER winner for my recipe collection!!!!

    • Yayyyy! I love (lovelovelove!) when folks let me know they liked a recipe, so thank you so much for letting me know (this was one of my favorites too). My mother-in-law doesn’t cook all that much, I’m pretty sure she lives on apples, bananas and chicken because she’s too afraid of what has gluten and what doesn’t. I think I may take her to Earth Fare the night they get here because surely they carry bouillon and some thickener that will work as a substitute.

      Thanks so much for reminding me about that ~ it’s so much to keep up with (and so hard for this penny pincher ~ gluten free is so pricey too!)

  6. Michal Lynn Hoener says

    This looks yummy! You can use corn starch instead of flour. Beef bouillon cubes are not usually gluten-free so you might want to double check the label.

    • Hey Michal! I bought special corn starch and bouillon cubes from Earth Fare that are gluten and soy free (I think they’re actually some kind of vegetable cube?) Hoping it will work!

  7. I can not find the beef tip sirloin roast anywhere..
    Any alternatives?

    • I think a shoulder roast would work also… that’s what I use for most roasts because it’s not very fatty. Hope that helps! 🙂

  8. I have a 5lb roast. Should I just double the ingredients and keep an eye on it after 3 hours to make sure it’s tender? I do know it will take longer to cook. Thanks.

    • Hi Brenda! I think that would work fine – you may not even need to completely double everything, but at least add an extra third of the ingredients in. And it will take longer – I’d guess an extra hour or two? Let me know how it turns out!

  9. Should the onions and garlic be chopped?

  10. Have you never heard of herbs?

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