Sirloin Tip Roast (Slow Cooker Recipe)

5 from 10 votes

Sirloin Tip Roast (Slow Cooker Recipe)

Discover this succulent Slow Cooker Sirloin Tip Roast, a tender, flavorful dish that simplifies meal prep. Perfect for busy days or weekends, this recipe is a crowd-pleaser with loads of flavor and minimal effort.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 382kcal

Author: Briana

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.

Nutrition