This Sirloin Tip Roast Slow Cooker Recipe is a comfort food favorite, made extra easy with only about 15 minutes of prep work. If you want a roast that's tender, the secret is low and slow cooking! This budget-friendly, lean cut of beef gets transformed into a fall-apart, fork-tender meal with rich, flavorful gravy. Perfect for busy weeknights or relaxed Sunday dinners!
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If you've struggled with tough, chewy sirloin tip roast in the past, this slow cooker method will change everything. The long, gentle cooking time breaks down the connective tissue in this lean cut, resulting in melt-in-your-mouth beef every time.
Unlike our super tender beef roast with gravy that gets served medium-rare, this one gets cooked until it's easily shreddable with forks. The flavorful braising liquid makes an incredible gravy and soaks into all the fibers of the meat for lots of flavor!
For more delicious slow-cooked recipes, try our Dutch oven pot roast, slow cooker Irish beef stew, and this slow cooker lamb ragu!
This recipe is absolutely delicious! The herbs are just the right balance... the bit of balsamic adds that extra layer of umami with the Worcestershire sauce. I've added this to my Pinterest board, "loved" it, and will be marking it a favorite. I have 3 more sirloin tip roasts in the freezer and will probably use this recipe for all of them! - Our reader Michelle, 5 stars ⭐⭐⭐⭐⭐
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🥩 What is Sirloin Tip Roast?
Sirloin tip roast is sometimes called a round tip roast or tip roast. It's a very lean cut of meat that tends to be easier on the wallet as well! This cut comes from the hindquarters of the cow, near the round. The name may be a bit confusing, because it's not actually from the sirloin section - it's located right by it.
Sirloin tip roasts are known for:
- Being very lean with minimal marbling, which makes it naturally tough because of the low fat content and lots of connective tissue.
- Affordable compared to chuck roast or prime rib (though if you prefer, this slow cooker prime rib is incredibly delicious if it's in budget!)
- Very flavorful with a bold beefy taste. This is one of our favorite things about this cut of meat! We love the bold beefy flavor that leaner cuts can provide, like this bavette steak.
Because this cut is so lean (it comes from a well-exercised muscle on the cow), it can become tough and dry if you don't prepare it properly. The good news is, the tastiest way to enjoy this recipe is also the easiest way to prepare it!
❤️Why We Love This Recipe
- Effortless preparation. The slow cooker does most of the work, so the hands-on time is minimal, making this recipe super simple and giving you more time to enjoy!
- Tender and juicy results. Slow cooking time ensures a perfectly cooked, fork-tender roast. This lean roast has a lot of bold, beefy flavor, so with the right preparation, it's absolutely delicious.
- Rich flavors. The combination of herbs, spices, garlic, onions, mustard, and balsamic vinegar creates a rich and flavorful braising liquid that becomes an incredible gravy.
- Crowd-pleaser. Suitable for family dinners, potlucks, or even a special occasion, you can't go wrong with this one-pot meal.
- Time-saver. Multi-task while the roast cooks and make your favorite sides, or just do something you enjoy. When it's all done, you'll have the perfect roast!
🥩Ingredients
Here are the ingredients we used for this recipe. You can find more information on substitutions below.
- Sirloin tip roast. Remove excess silver skin and tough tendons, aka inedible white parts that appear on the roast.
- Beef broth or stock. This is the base of the braising liquid that will also become the gravy.
- Worcestershire sauce. Adds savory depth to the roast.
- Balsamic vinegar. The hint of sweet acidity really brings a well-rounded flavor to this roast and helps cut through the richness.
- Dijon mustard. Adds more tang and depth to the braising liquid.
- Oil. Any oil of your choosing works fine here.
- Kosher salt. We always use Diamond Crystal Salt in our kitchen. It is less salty than regular salt, so if you're using Morton's or table salt, you'll want to dial back the salt by roughly 50% as a starting point.
- Garlic. Use freshly minced garlic cloves for the best flavor. They become a part of the gravy as the roast cooks.
- Onion. We use sweet yellow onions and simply cut them into thin strips. As they cook in the sauce, they become a part of the gravy. Scrumptious!
- Seasonings. We used a mixture of dried seasonings and herbs to make this roast super flavorful. You can omit things as you please. We used smoked paprika, dried rosemary, thyme, oregano, garlic powder, onion powder, and black pepper.
- Bay leaves. Optional, but it will add depth to the braising liquid.
- Fresh herbs. We like to add thyme and rosemary to help flavor the braising liquid.
- Carrots. You can use baby carrots or peel and cut a couple of large ones, like we did.
- Potatoes. We like using baby potatoes, so there is no extra peeling or cutting involved. We'd recommend using yellow or red potatoes that will hold their shape better when cooking.
- Cornstarch. Used to make a quick gravy from the pan drippings.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
Here are a few suggestions on additional flavors to try or simple variations to this recipe.
- Swap the cut of beef. You can easily swap a sirloin tip roast with a chuck roast, rump roast (bottom round), tri tip, or top round roast. For more fat and flavor, you can also add in a couple of beef short ribs, like we did in this beef short rib ragu. Make sure they get a good sear on them as well!
- Use butter. Like our apple cider pork roast, you can use all butter instead of oil to brown the meat and cook down the aromatics for extra-rich and delicious flavor. We recommend using unsalted butter so you can fully control the salt level.
- Use different veggies or starches. Use sweet potatoes instead of regular potatoes. Peas add more protein and color. Celery is, of course, a classic addition to a pot roast! Mushrooms would also make a welcome addition. Other root veggies like rutabaga, turnips, and celery root would be great options as well. Adding pearl onions to this dish near the end of cooking would be a delicious enhancement!
- Use dried herbs. If you don't have any fresh herbs available to you, don't worry, you can easily use dried herbs. Just reduce the amount of fresh herbs to ⅓ of the amount if using dried, because dried herbs have a more pungent flavor.
- Swap or enhance the liquid. Use red wine or tomato juice instead of just plain beef broth to add more flavor to the braising liquid.
- Add a little heat. Cayenne or red pepper flakes would add a nice kick of heat!
- Use soy sauce. If you don't have any Worcestershire sauce, some soy sauce can help add some umami flavor to the roast.
- Swap the vinegar. If you don't have balsamic vinegar, you can use red wine vinegar, white vinegar, or apple cider vinegar.
- Use a different thickening agent for the gravy. If you'd like, you can use xanthan gum or all-purpose flour to thicken the gravy instead of cornstarch. Xanthan gum is a popular choice for those who are gluten-free.
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Pat the roast dry with paper towels, and trim it if necessary.
- Peel and cut carrots.
- Slice onions into thin strips.
- Mince garlic.
- If your slow cooker doesn't have a searing function, preheat a large skillet over medium heat.
- Measure out all remaining ingredients.
📋Instructions
- Step 1: Combine the dry seasonings, Dijon mustard, Worcestershire sauce, and some of the oil with 1 teaspoon of kosher salt per pound of meat, and reserve the rest of the salt for later.
- Step 2: Take the paste and coat all sides of the roast with it.
- Step 3: Add more oil to a hot skillet or in your slow cooker (if yours has a sauté function), over medium heat. Brown the roast on all sides for roughly 3 minutes per side. Remove from the skillet or slow cooker and set aside.
- Step 4: Add the remaining oil, followed by the onions with a pinch of salt.
- Step 5: Cook until onions are translucent, about 5 minutes.
- Step 6: Add garlic and cook until fragrant, about 30 seconds - 1 minute.
- Step 7: Deglaze the pan with beef broth and balsamic vinegar, stirring to get any brown bits on the bottom. Transfer to the slow cooker (if you have been using a skillet), then add back the roast, along with the bay leaves, thyme, and rosemary. Cover, and cook on low for 3-4 hours.
Pro Tip
Don't open the lid! We know, it's tempting, especially when the roast is making your house smell amazing, but trust us, you want to keep the lid ON to trap all of that steam. Every time you open the lid, you add about 15-20 minutes to the cook time.
- Step 8: After the first 3-4 hours of cooking, the broth will have reduced. Remove the lid.
- Step 9: Add in the potatoes and carrots with lots of salt. Add the lid back on, and slow cook for an additional 4-5 hours on low.
- Step 10: Remove the roast, potatoes, and carrots from the slow cooker, and set aside. Allow the roast to rest for about 10-15 minutes before shredding the beef, this will help the roast reabsorb the juices.
- Step 11: Discard the bay leaves, thyme sprigs, and rosemary sprigs. Use a fine metal sieve to strain the solids away from the liquids. Take the cornstarch and some of the cooking liquid and mix them together in a separate bowl until there are no lumps to make a slurry. Next, add the slurry to the leftover liquid in the slow cooker (or in a pan on the stove if your slow cooker doesn't have a sauté setting), and simmer until the gravy reaches your desired thickness level.
Pro Tip
You'll know the gravy is ready when it coats the back of the spoon.
Now, drizzle the roast, potatoes, and carrots with gravy. We like to serve with red skin mashed potatoes, these French onion mashed potatoes, or a side of vegetables. These mashed turnips make an excellent alternative to potatoes as well! Enjoy!
Expert tips
- Sear the roast. For a richer flavor and a caramelized crust, sear the roast on all sides in a hot skillet or in a slow cooker with a saute setting. This helps lock in the moisture and develop even more flavor.
- Go heavy with the seasoning. Generously season the roast with salt, pepper, and your choice of herbs and spices. It's a large cut of meat, so a lot of seasoning is needed.
- Low and slow. Slow-cook the roast on low for 7-8 hours for the best results. Since the meat is so lean, it's also tough, so slow cooking for a while is necessary for it to become nice and tender.
- Don't lift the lid. Every time you check on the roast, steam escapes, adding time to the cook.
- Rest the meat. Allow the roast to rest for 10-15 minutes after cooking before shredding it. This helps retain the juices inside the meat.
Craving cozy?
A taste of the Nordics!
If you're looking for new beef recipes to add to your dinner rotation, these Norwegian meatballs are full of warm spices, with a luscious, silky smooth gravy.
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
Storage
Short-term storage
Store leftovers in the fridge in an airtight container in the fridge for up to 5 days. Reheat gently in the oven, on the stovetop, or in the microwave.
Longer-term storage
To freeze, make sure the pot roast cools down completely, then transfer to a freezer-safe container that is as airtight as possible. Store for up to 6 months, and defrost in the fridge overnight.
💭Common Questions
Browning isn't mandatory, but we highly recommend it! Searing the roast creates a flavorful caramelized crust and adds depth and richness to both the meat and the gravy. Browning also helps seal in moisture. If you're really pressed for time, you can skip this step-the roast will still be tender and delicious, just slightly less flavorful.
Yes, we do recommend cooking this roast on a low setting for longer if possible. This ensures the meat becomes nice and tender and cooks evenly. If you need to cook the roast on high, just be aware that it may not be quite as tender. To cook the roast on high, you will need to cook it for 4-5 hours.
Yes! Similar to our Instant Pot beef bourguignon, this recipe can definitely be made in an Instant Pot and will cut down on cooking time. Make sure to pressure cook the meat for 1 hour to ensure it's nice and tender.
No, they are two different cuts of meat! Top sirloin is better for steaks and grilling, and this comes from the actual sirloin section, like we used for this steak salad!
Side Dish Ideas
Not sure what to serve with this delicious pot roast? Here are a few of our favorite sides!
More Slow-Cooked Beef Recipes
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📖 Recipe
Slow Cooker Sirloin Tip Roast
Equipment
- slow cooker
Ingredients
Roast seasoning
- 3 pounds sirloin tip roast
- 1 ½ tablespoons kosher salt to taste, or 1 teaspoon per pound of meat
- 1 teaspoon coarse ground black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 tablespoon oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Braising liquid & vegetables
- 2 tablespoons oil as needed for browning the meat and cooking the veggies
- 2 medium yellow onions sliced
- 1 - 2 teaspoons kosher salt to taste
- 10 cloves garlic minced
- 3 bay leaves
- 4 sprigs thyme
- 3 sprigs rosemary
- 3 cups beef broth
- 3 tablespoons balsamic vinegar
- 4 medium carrots peeled and cut into large pieces
- 1 ½ pounds baby potatoes
Gravy
- 3-4 tablespoons cornstarch as needed to create the desired consistency of the gravy (add 1.5 - 2 tablespoons cornstarch per cup of liquid)
- 2-3 cups reserved braising liquid
- salt and pepper to taste
Instructions
Season the roast
- In a small bowl, combine kosher salt and all of the dry seasonings, Dijon mustard, Worcestershire sauce, and olive oil, and cover the roast on all sides.3 pounds sirloin tip roast, 1 ½ tablespoons kosher salt, 1 teaspoon coarse ground black pepper, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 tablespoon oil, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard
Cook the roast
- Add oil to a hot skillet or in your slow cooker (if it has a sauté function) then brown the roast on all sides for roughly 3 minutes per side. Remove from the skillet.2 tablespoons oil
- Add the remaining olive oil, followed by the onions with a pinch of salt. Cook until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds - 1 minute.2 medium yellow onions, 1 - 2 teaspoons kosher salt, 10 cloves garlic
- Add the roast back to the slow cooker, with the fresh herbs, bay leaves, and beef broth, and balsamic vinegar. Cook on low for 3-4 hours.3 bay leaves, 4 sprigs thyme, 3 sprigs rosemary, 3 cups beef broth, 3 tablespoons balsamic vinegar
- Now, add in the potatoes and carrots with lots of salt. Slow cook for an additional 2-3 hours on high, or 4-6 hours on low.4 medium carrots, 1 ½ pounds baby potatoes
- Remove the roast, potatoes, and carrots from the slow cooker, and set aside. Allow the roast to rest for about 10 minutes before shredding the beef. Discard the bay leaves, thyme sprigs, and rosemary sprigs.
Make the gravy and finish the roast
- Take some of the reserved cooking liquid and then strain it through a metal sieve to separate out any remaining solids. Take the cornstarch and some of the cooking liquid and mix them together in a separate bowl until there are no lumps to make a slurry. Add the slurry to the leftover liquid strained liquid in the slow cooker (or in a pan over medium-low heat if your slow cooker doesn't have a sauté function) and simmer until the gravy reaches your desired thickness level. Season to taste with salt and pepper.3-4 tablespoons cornstarch, salt and pepper to taste, 2-3 cups reserved braising liquid
- Using two forks, shred the tender beef into large chunks. Now, drizzle the roast, potatoes, and carrots with veggies mashed potatoes, or a side of vegetables. Enjoy!
- Store leftovers in the fridge in an airtight container in the fridge for up to 5 days. Reheat gently in the oven, on the stovetop, or in the microwave.
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Notes
- Sear the roast. For a richer flavor and a caramelized crust, sear the roast on all sides in a hot skillet or in a slow cooker with a sauté setting. This helps lock in the moisture and develop even more flavor.
- Go heavy with the seasoning. Generously season the roast with salt, pepper, and your choice of herbs and spices. It's a large cut of meat, so a lot of seasoning is needed.
- Cook time. Slow-cook the roast on low for 7-8 hours. Since the meat is so lean, it's also tough, so slow cooking for a while is necessary for it to become nice and tender.
- Resting. Allow the roast to rest for 10-15 minutes after cooking before digging in. This helps retain the juices inside the meat.
- If possible, cook this roast on the low setting vs. the high setting, as this will produce the juiciest and most tender roast that cooks the most evenly. If you're pressed for time, you can cook the roast on high for 4-5 hours, but it will not be quite as tender.
Glenda says
If you're looking for a cold night, comfort dish, this is definitely one. So good! I used cubbed potatoes and added mushrooms. I cook a lot from scratch, and my dishes almost always come out amazing. But this time I found your recipe and one other, and decided to try yours. I'm so glad that I did! My husband and son loved it and we all devoured this! Just amazing! Wish I could post a picture. Added to my Favorites 😍
Chamere Orr says
Hi Glenda!
Thank you so much for your kind words and happy that you and your family loved it. That is what this blog is all about and we hope to keep making more of your favorites! The cubed potatoes and mushrooms sound delectable!🤤 We appreciate you!
Tammy says
I just made this tonight and it was delicious. I rarely have success with beef roasts, but this is a game changer. The only thing I changed is cooking it in the oven (250*F for almost 6 hours) instead of a slow cooker. It was perfect. I tossed the vegetables in at the beginning and took them out an hour before the roast was ready. Thank you for a fantastic recipe.
Briana says
Hi Tammy, wow - thank you so much for sharing your experience and tips with the roast! We're so glad to hear you enjoyed it so much, this totally made our day! 🙂
Michelle says
This recipe is absolutely delicious! The herbs are just the right balance (however, I didn't have fresh rosemary or thyme so I added just a pinch more dried), the bit of balsamic adds that extra layer of umami with the Worcestershire sauce. I've added this to my Pinterest board, "loved" it and will be marking it a favorite. I have 3 more sirloin tip roasts in the freezer and will probably use this recipe for all of them!
Briana says
OMG Michelle - you totally made our day!! We're so thrilled to hear this feedback! Thank you so much for taking the time to leave us such a kind review, we're so honored that our recipe will become a staple in your home!