Sirloin Tip Roast (Slow-Cooker Recipe!)

Sirloin roast with carrots and potatoes in a baking dish

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

Cook Time 8

Total Time 8 30

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

- To Store: Store leftover roast in an airtight container in the fridge for up to five days. Reheat on the stovetop or in the microwave before serving.

- To Make Ahead: You can prep the roast ahead by cutting the beef, seasoning it, and searing it. Store the seared beef along with the chopped vegetables in an airtight container in the fridge for up to 24 hours. When ready to cook, simply add everything to the slow cooker with the broth mixture and proceed with the recipe.

- To Freeze: Allow the cooked roast and vegetables to cool completely. Transfer to a freezer-safe container or bag, making sure to include some of the sauce to keep the meat moist. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in a slow cooker until warmed through.

- Use alternative cuts of meat: I’m using a boneless beef sirloin tip roast for this recipe, but there are plenty of beef roast options you could use in its place. Try a chuck roast, a rump roast, or whatever you can find! As long as you cook it low and slow, you'll end up with juicy meat that's perfect for weeknight dinner and holiday meals alike.

- Serve with au jus/gravy: I like to serve the juices from the slow cooker on the side as an au jus for this sirloin tip roast recipe. 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.

- Swap root vegetables: I’m using onion, carrots, and potatoes in this slow cooker sirloin tip roast, but you could swap any of those for other root vegetables, such as parsnips or turnips. Just make sure your vegetables are at least 1-2” long so they don't overcook.

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