Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!)

5 from 11 votes

Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!)

This Slow Cooker Sirloin Tip Roast is a budget-friendly comfort food favorite that's perfect for busy weeknights or relaxed Sunday dinners. Sirloin tip roast is a very lean cut that becomes fork-tender and incredibly flavorful when cooked low and slow. The rich braising liquid transforms into an amazing gravy that's perfect for drizzling over mashed potatoes!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 382kcal

Author: Briana

Equipment

slow cooker

Ingredients

Roast seasoning

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
3 pounds sirloin tip roast

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 oil, and cover the roast on all sides.
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, 3 pounds sirloin tip roast

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 or slow cooker and set aside.
Add the remaining 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 to 1 minute.
2 tablespoons oil, 2 medium yellow onions, 1 - 2 teaspoons kosher salt, 10 cloves garlic
Transfer everything to the slow cooker if you've been using a skillet. Add the roast back to the slow cooker, nestling it on top of the onions. Add the fresh herbs, bay leaves, beef broth, and balsamic vinegar. Cover and cook on low for 3-4 hours.
3 bay leaves , 4 sprigs thyme, 3 sprigs rosemary , 3 cups beef broth, 3 tablespoons balsamic vinegar
Add the potatoes and carrots with lots of salt. Add the lid back on and slow cook for an additional 4-5 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 10-15 minutes before shredding the beef. Discard the bay leaves, thyme sprigs, and rosemary sprigs.

Make the gravy and finish the roast

Strain the reserved cooking liquid 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 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 , 2-3 cups reserved braising liquid , salt and pepper to taste
Using two forks, shred the tender beef into large chunks. Drizzle the roast, potatoes, and carrots with gravy, and serve over mashed potatoes or a side of vegetables. Enjoy!

Notes

Make ahead: Season the roast and let it dry-brine in the fridge for up to 24 hours before cooking for even better flavor and a gorgeous sear.
Slow cooker vs. Instant Pot: This recipe can be made in an Instant Pot! Sear the meat using the sauté function, then pressure cook on high for 60-75 minutes depending on size (20 minutes per pound). Allow natural pressure release for 15 minutes before carefully venting.
Cook on high? If you're short on time, you can cook the roast on high for 4-5 hours instead of low for 7-8 hours. Just know it may not be quite as tender since the lower temperature breaks down the connective tissue more gently.
Chuck roast instead? This recipe works beautifully with chuck roast, rump roast (bottom round), tri tip, or top round roast. Chuck roast will be even more tender due to higher fat content—check out our chuck roast in the oven for another delicious option!
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the oven, on the stovetop, or in the microwave. To freeze, make sure the pot roast cools completely, then transfer to a freezer-safe container and store for up to 6 months. Defrost in the fridge overnight.
Leftover ideas: This shredded beef is perfect for sandwiches (hello, French dip!), meal prep bowls over rice, or even stirred into pasta. The gravy freezes beautifully too!

Nutrition