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Sirloin roast with carrots and potatoes in a baking dish
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Meaningful Eats

Sirloin Tip Roast (Slow-Cooker Recipe!)

8 servings
Tender beef, rich sauce, and perfectly cooked vegetables! This sirloin tip roast is an ideal one-pot meal that can be made ahead for busy weeknights or a delicious Sunday dinner!
Looking for an EASY and delicious sirloin tip recipe? You’re in the right place! I’m sharing all my expert tips and tricks for a rich, tasty, hands-off roast.
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author Erin Collins

Ingredients

  • 3 pound boneless beef sirloin tip roast cut into 2” piece
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon fresh minced thyme
  • 1 teaspoon sweet paprika
  • 1 large onion cut into 1” cubes
  • 1 pound carrots peeled and cut into 1” pieces
  • 1 pound whole baby potatoes
  • 2 cloves garlic minced
  • 2 bay leaves
  • 2 tablespoons fresh parsley minced

Instructions

  • Pat the beef pieces dry with a paper towel and season them on all sides with salt, garlic powder, and black pepper.
  • Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the beef and sear for 2-3 minutes per side, or until browned.
  • Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, Italian seasoning, thyme, and paprika to the insert of your slow cooker and whisk to combine.
  • Add the browned beef, onion, carrots, potatoes, garlic, and bay leaves. Stir to combine.
  • Cook on low heat for 8 hours, or until the roast is fork-tender and shreds easily. Garnish with fresh parsley and enjoy immediately.
  • (Optional) I like to serve the juices from the slow cooker on the side as an au jus but if you would prefer to thicken them into a gravy, simply add the juices to a medium saucepan, whisk in 2 tablespoons of cornstarch, and cook over medium heat until thickened to your desired consistency.

Notes

Gluten-Free: Not all Worcestershire sauce is gluten-free. I always double-check that the sauce is labeled gluten-free to be safe.
Dairy-Free: This recipe is naturally dairy-free!
To Make-Ahead: You can slice, season, and sear the roast a day ahead. Store it with the chopped vegetables in an airtight container and refrigerate for up to 24 hours. When ready, add everything to the slow cooker with the broth mixture and let the slow cooker do the rest!
To Store: Refrigerate leftovers in an airtight container for up to 5 days. You can reheat it on the stove or in the microwave.
To Freeze: Once completely cool, store everything in an airtight container or freezer bag and freeze for up to 3 months. I recommend including some of the sauce so that the meat stays moist! Thaw in the fridge overnight, then reheat until warmed through.
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Nutrition

Calories: 324kcal | Carbohydrates: 19g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 721mg | Potassium: 1111mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9733IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 4mg