Discover the magic of a Succulent Slow Cooker Sirloin Tip Roast, a tender and flavorful dish that combines amazing flavor with the convenience of a slow cooker. Perfect for busy days or relaxed weekends, this recipe is sure to become a family favorite, satisfying taste buds and simplifying meal prep.
If you're stumped with what to do with a beef sirloin tip roast, round tip roast that tends to be a tougher cut of meat, and very lean cut, we've got you covered. With the help of your slow cooker, you've got a great recipe for sirloin roast that can be made time and time again!
You may also like this dutch oven pot roast, this melt in your mouth roast beef with gravy, this bavette steak, or air fryer ribeye.
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❤️Why we love this recipe
- Effortless preparation. The slow cooker does most of the work, so the hands-on time is minimal.
- Tender and juicy results. Slow cooking time ensures a perfectly cooked, fork tender roast. This lean roast has a lot of flavor, so with the right preparation, it becomes craveworthy!
- Rich flavors. The combination of herbs, spices, garlic, onions, mustard, and balsamic vinegar creates a rich and flavorful pot roast.
- 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!
- Simple recipe. This recipe is very straight forward, and everything you need to make it can be found at your local grocery store or in the pantry.
- Naturally gluten free. We used cornstarch to thicken the gravy,
🥩Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Sirloin tip roast - Make sure it's completely defrosted.
- Beef broth or beef stock
- Worcestershire sauce
- Balsamic vinegar
- Dijon mustard
- Unsalted butter
- Olive oil
- Kosher salt & black pepper
- Garlic
- Onion
- Smoked paprika
- Dried rosemary
- Thyme
- Oregano
- Garlic powder
- Onion powder
- Bay leaves
- Fresh herbs - Thyme and rosemary are our top choices.
- Carrots - You can use baby carrots or peel and cut a couple of large ones.
- Potatoes - We like using baby potatoes so there is no extra peeling or cutting involved. We'd recommend using yellow or red potatoes.
- Cornstarch - To thicken the gravy.
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 beef cut. Swap sirloin tip roast with a chuck roast or rump roast.
- Use different veggies. Add sweet potatoes instead of regular potatoes, or add things like peas for more protein and color.
- Swap the liquid. Use red wine or tomato juice instead of beef broth for more flavor.
- 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.
🔪Prep work
- Pat the roast dry with paper towels.
- If your slow cooker doesn't have a searing function, preheat a large skillet over medium heat.
- Measure out all remaining ingredients.
📋Instructions
Combine 1.5 tablespoons of kosher salt and all of the dry seasonings to make a dry rub for the roast. Reserve some of the salt for later.
Combine mustard, Worcestershire sauce, and 1 tablespoon of olive oil with the seasoning blend and cover the roast on all sides. (Image 1)
Add 2 tablespoons of olive oil to a hot skillet or in your slow cooker (if it has a saute function) then sear the roast on all sides for roughly 3 minutes until browned. Remove from the skillet. (Image 2)
Add the remaining olive oil, followed by the onions with a pinch of salt. (Image 3)
Cook until onions are translucent, about 5 minutes. Deglaze with beef broth and balsamic vinegar. (Image 4)
Add garlic and cook until fragrant, about 30 seconds - 1 minute. (Image 5)
Add the roast back to the slow cooker, with the fresh herbs, bay leaves, and beef broth. (Image 6)
Cook on high for 2 hours, or on low for 3 hours. (Image 7)
Now, add in the potatoes and carrots with lots of salt. (Image 7)
Slow cook for an additional 2-3 hours on high, or 4-6 hours on low. 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.
Take the cornstarch and some of the cooking liquid and mix them together in a separate bowl until there are no lumps. (This is known as making a slurry).
Add the slurry to the leftover liquid in the slow cooker, and simmer until the gravy reaches your desired thickness level. (Image 9)
✨Pro Tip: You'll know the gravy is ready when it coats the back of the spoon.
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!
✨Tips & tricks
- 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.
- Cook time. Slow cook the roast on low for 7-8 hours or high for 4-5 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.
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💭Frequently Asked Questions
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. We don't recommend freezing, as this can alter the texture of the meat, potatoes, and vegetables.
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.
Side dish ideas
Not sure what to serve with this delicious pot roast. Here are a few suggestions!
- Air fryer zucchini
- Lemon garlic green beans
- Air fryer fingerling potatoes
- Redskin mashed potatoes
- Air fryer waffle fries
More Recipes To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Sirloin Tip Roast (Slow Cooker Recipe)
Equipment
- slow cooker
Ingredients
- 3 pounds sirloin tip roast
- 2 tablespoons kosher salt, divided (to taste)
- 1 teaspoon coarse ground black pepper
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 3 tablespoons olive oil, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 medium yellow onions, sliced
- 10 cloves garlic, minced
- 3 bay leaves
- 4 sprigs thyme
- 3 sprigs rosemary
- 4 medium carrots, peeled and cut into large pieces
- 1.5 pounds baby potatoes
- 3 cups beef broth
- 3 tablespoons balsamic vinegar
- 3 tablespoons cornstarch (to make the slurry)
Instructions
- Combine 1.5 tablespoons of kosher salt and all of the dry seasonings to make a dry rub for the roast. Reserve some of the salt for later. Combine mustard, Worcestershire sauce, and 1 tablespoon of olive oil with the seasoning blend and cover the roast on all sides. Add 2 tablespoons of olive oil to a hot skillet or in your slow cooker (if it has a saute function) then sear the roast on all sides for roughly 3 minutes until browned. Remove from the skillet.
- Add the remaining olive oil, followed by the onions with a pinch of salt. Cook until onions are translucent, about 5 minutes. Deglaze with beef broth and balsamic vinegar. Add garlic and cook until fragrant, about 30 seconds - 1 minute.
- Add the roast back to the slow cooker, with the fresh herbs, bay leaves, and beef broth. Cook on high for 2 hours, or on low for 3 hours. 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.
- 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.
- Take the cornstarch and some of the cooking liquid and mix them together in a separate bowl until there are no lumps. (This is known as making a slurry). Add the slurry to the leftover liquid in the slow cooker, and simmer until the gravy reaches your desired thickness level.
- 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. We don't recommend freezing, as this can alter the texture of the meat, potatoes, and vegetables.
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 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.
- Cook time. Slow cook the roast on low for 7-8 hours or high for 4-5 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.
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!