sirloin tip roast slow cooker recipe

Written ByJenny Smyth Posted on
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The Best sirloin tip roast slow cooker recipe

I’ve been making this sirloin tip roast slow cooker recipe for years, and it’s always a hit with my family. The dish originated from traditional American comfort food, and it’s perfect for a weeknight dinner or a special occasion.

The slow cooker technique makes it easy to cook a tender and flavorful roast, even on a busy day. I love how the sirloin tip roast cooks low and slow, infusing the meat with rich flavors from the seasonings and spices.

The key to this recipe is using high-quality ingredients and letting the slow cooker do the work. My kids love when I serve this dish with mashed potatoes and steamed vegetables, but it’s also great with roasted potatoes and carrots.

This recipe is a staple in our household, and I’m sure it will become one in yours too. The best part about this recipe is that it’s incredibly easy to make, requiring minimal prep time and effort.

Simply brown the roast in a pan, add some seasonings, and let the slow cooker do the rest. This recipe is perfect for busy families like mine who need a delicious meal with minimal fuss.

Slow Cooker Sirloin Tip Roast

4.6 from 1528 votes

This slow cooker sirloin tip roast becomes incredibly tender and flavorful after hours of gentle cooking. The meat is seared first to lock in juices, then simmered with aromatic vegetables and a rich broth until it falls apart.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roast

3 to 4 pound sirloin tip roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Cooking Liquid

1 cup beef broth
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
3 cloves garlic, minced
2 bay leaves

For the Vegetables

1 large onion, sliced
3 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

👨‍🍳Directions

1Pat the sirloin tip roast dry with paper towels and season evenly with salt, black pepper, garlic powder, and onion powder.
2Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the roast on all sides for 3 to 4 minutes per side until a deep brown crust forms.
3Place the sliced onion, carrot chunks, and celery chunks in the bottom of the slow cooker.
4Set the seared roast on top of the vegetables.
5In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, balsamic vinegar, and minced garlic.
6Pour this mixture over the roast and add the bay leaves.
7Cover the slow cooker and cook on low heat for 8 to 9 hours or on high heat for 5 to 6 hours, until the meat is fork-tender and easily shreds.
8The internal temperature should reach at least 190°F for shredding.
9Carefully remove the roast from the slow cooker and let it rest on a cutting board for 10 minutes.
10If desired, strain the cooking liquid, discard the bay leaves, and whisk in the cornstarch slurry to thicken the gravy, cooking on high for 15 minutes until it bubbles and thickens.
11Slice or shred the roast against the grain and serve with the vegetables and gravy.
12The meat should be moist and pull apart easily with a fork.

🔧Equipment

Large skillet
Slow cooker (6 quart or larger)
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 52g

📝Notes

For best results, sear the roast thoroughly to develop flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.

Watch Video Of How Slow Cooker Sirloin Tip Roast Works

This sirloin tip roast slow cooker recipe is one I turn to again and again because it is simple, reliable, and always delivers a delicious meal. The meat comes out so tender that it falls apart with a fork, and the juices make a wonderful gravy.

It works for weeknight dinners, Sunday suppers, or when you have company over and want something impressive without a lot of work. For storing leftovers, let the roast cool completely and then put it in an airtight container.

It keeps well in the fridge for up to four days. To reheat, slice the meat and warm it in a skillet with a little of the cooking liquid or beef broth.

You can also shred the leftover meat and use it in tacos, sandwiches, or over rice. I often make extra on purpose so we can enjoy it in different ways later in the week.

❓ Frequently Asked Questions About Slow Cooker Sirloin Tip Roast

Q: What type of sirloin tip roast should I use?

You can use either boneless or bone-in sirloin tip roasts for this recipe – both will yield delicious results!

Q: Can I use beef broth instead of water?

Yes, you can substitute beef broth for water if desired; simply reduce any additional salt called out within ingredient list accordingly.

Q: How do I know when the roast is cooked through?

Aim for an internal temperature of at least 145°F (63°C) when checking doneness.

Q: Can I make this recipe in advance?

Sure – simply prepare through step 3 ahead of time then refrigerate until ready to cook; let sit at room temp about an hour before proceeding.

Q: Do I need any special equipment?

Nope – standard kitchen tools will suffice; however consider investing in digital thermometer & meat thermometer combo set (optional).

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