With just a few minutes of prep, the slow cooker does all the work, transforming a budget-friendly sirloin tip roast into a hearty meal complete with perfectly cooked vegetables.
Whether you’re preparing dinner for a busy weeknight or hosting guests, this dish is sure to impress. Plus, the leftovers taste just as amazing, making meal planning a breeze!
Delicious roast and gravy. My family commented on the gravy specifically. This will be my go to from now on.
—Joy
Why You’ll Want to Make Sirloin Tip Roast
Sometimes, you just need a simple dinner that tastes great, makes the whole family happy, and can be made ahead of time to avoid dinnertime stress. This slow cooker sirloin tip roast is the perfect solution.
- Flavor: Rich and savory with deep, beefy flavors enhanced by Worcestershire sauce and slow cooking. The vegetables absorb the delicious juices, creating a flavorful and comforting dish.
- Difficulty: Easy – The slow cooker does most of the work, making this a stress-free recipe perfect for beginners or busy cooks.
- Time-Saving Tip: Prep your vegetables the night before and store them in an airtight container in the fridge. In the morning, simply assemble everything in the slow cooker and start cooking.
- Budget Tip: Sirloin tip roast is a more affordable cut of beef that becomes tender when slow-cooked, making it a great cost-effective choice for feeding a family or a crowd.
If you can’t get enough of this slow cooker recipe, then be sure to try out Yankee Pot Roast, Easy Meatballs with Gravy, Mississippi Chicken, and French Onion Chicken for more easy and delicious Crock Pot meals.
Before You Get Started
Here are some quick and easy tips to ensure your dish turns out perfectly every time.
Flavor Tip: Searing the roast before slow cooking enhances the depth of flavor.
Time-Saving Tip: Prep the vegetables the night before and store them in the fridge.
Budget Tip: Buy a larger roast and use leftovers for sandwiches or other meals.
Serving Suggestion: Serve with crusty bread or buttered egg noodles for a complete meal.
New to cooking with a slow cooker? My Crock Pot Guide can help you keep it clean and know how to use it safely to keep it going for a lifetime of sirloin roasts, meatballs, and tons of other Crock Pot Recipes.
Ingredients You Will Need For Sirloin Tip Roast
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Sirloin Tip Roast: A lean cut of beef perfect for slow cooking.
- Carrots, Onions, and Celery: Classic aromatic vegetables that enhance flavor.
- Potatoes: Use baby potatoes with skins on to prevent them from falling apart.
- Worcestershire Sauce: Adds a rich, savory depth to the dish.
- Beef Broth and Seasonings: Creates a delicious, flavorful gravy.
Variations and Substitutions
- Swap 1/2 of the beef broth with red wine for a richer flavor.
- Use sweet potatoes instead of regular potatoes for a twist.
- Adjust seasonings to your preference, adding more garlic or thyme.
Sirloin tip roast is a lean cut that becomes tender when cooked low and slow, making it perfect for the Crock Pot.
Don’t skip searing the roast. Searing the roast before you put it into the slow cooker adds an even deeper flavor the the sauce, and it helps the meat to stay super moist and tender as it cooks.
How to Make Sirloin Tip Roast In A Crock Pot
Prep Meat and Vegetables
- Heat olive oil in a skillet and sear the roast on all sides.
- Allow it to brown before flipping for maximum flavor.
- Chop onions, carrots, and celery. Scrub potatoes and cut them if needed. Place all vegetables in the slow cooker.
Assemble Ingredients
- Lay the seared roast on top of the vegetables.
- Mix beef broth, Worcestershire sauce, vinegar, soy sauce, and seasonings.
Add Broth and Cook
- Pour over the roast and vegetables and cover crock pot with the lid.
- Cook on low for 8 hours or high for 6 hours.
Hospitality Tips
Presentation: Serve with fresh herbs and crusty bread for a cozy touch.
Pairing Suggestions: Enjoy with Roasted Brussels Sprouts or a simple Fresh Cucumber Salad.
Hosting Tip: Set up a build-your-own plate with extra toppings like horseradish sauce, sour cream or gravy.
Storage, Make-Ahead, and Freezing Instructions
- Refrigerating Leftovers: Store in an airtight container for up to 4 days.
- Freezing Leftovers: Freeze shredded beef and gravy in portion-sized containers for up to 3 months.
- Reheating Instructions: Thaw in the fridge overnight and reheat on the stove or microwave.
- Using Leftovers: Make Shepherd’s Pie, or add it into Copycat Panera 10 Vegetable Soup Recipe.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Tender Sirloin Tip Roast: Crock Pot
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 3 pounds sirloin tip roast
- 2 tablespoons olive oil
- 2 pounds potatoes, small white or red potatoes
- 4 medium carrots, peeled and sliced into 3-inch pieces
- 4 stalks celery , sliced into 3-inch pieces
- 1 onion, medium white or yellow, peeled and quartered
- 2 cups beef broth
- 4 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon parsley, dried
- 1 teaspoon rosemary, dried
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat some olive oil in a large skillet over medium-high heat and sear the sirloin roast on all sides. Resist the urge to flip the roast more than once per side – give it enough time to get brown on its own. When the roast lifts away from the pan easily, it’s ready to flip.3 pounds sirloin tip roast, 2 tablespoons olive oil
- While you sear the roast, chop the vegetables. Peel the onion and cut it into quarters, then trim the celery and cut it into large 3-inch pieces. Give your potatoes a good scrub to remove any dirt. Finally, peel the carrots and chop each one into about three pieces, but don’t worry too much about being precise.4 medium carrots, 4 stalks celery, 1 onion, 2 pounds potatoes
- Add the cut vegetables to the bottom of your slow cooker, add in the potatoes, and place the roast on top of them.
- Next, lay the siered roast on top of the vegetables.
- In a bowl or measuring cup, combine the beef broth, Worcestershire sauce, vinegar, soy sauce, spices, salt, and black pepper. Whisk to combine.2 cups beef broth, 4 tablespoons apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon parsley, 1 teaspoon rosemary, 1/2 teaspoon salt, 1 teaspoon black pepper
- Slowly pour the mixture over the roast and vegetables in the slow cooker.
- Cook the roast on high heat for 6 hours or low heat for 8 hours.
- The meat is ready when it is easily pulled apart with a fork. Use two forks to shred the beef right in the Crock Pot and stir it in with the vegetables and the juices that have collected in the Crock Pot.
Notes
- Swap beef broth with red wine for a richer flavor.
- Use sweet potatoes instead of regular potatoes for a twist.
- Adjust seasonings to your preference, adding more garlic or thyme.
Equipment
Should I be concerned if the liquid doesn’t cover all of the veg or any of the roast?
If you have a thick/tall roast, you could add some extra broth. However,if it’s close to being submerged I don’t add it because I know it will shrink down into the cooking broth.
The answer to my previous question: No, you don’t need to add additional liquid.. I made the recipe with a 3# chuck roast and substituted low-sodium ingredients when possible. The results were delicious! The chuck roast fell apart at the touch of a fork. I really think it is better than my mother’s pot roast despite no lipton french onion soup mix to raise the sodium levels through the roof.
What a great testimony that we can customize a recipe and make it fit our dietary needs with less salt. And…. “better than my mother’s” that’s impressive.
I DON’T HAVE A SLOW COOKER. CAN RECIPE BE OVEN COOKED IN LARGE POT? WHAT TEMP AND HOW LONG? THANKS FOR REPLY.
Yes, this can be made in the oven.
To make the roast in the oven instead of a crock pot, you can heat some olive oil in a large oven-proof skillet or cast iron dutch oven over medium-high heat. Sear the sirloin roast on all sides, allowing it to get brown on its own. While searing, chop the vegetables and add them to the skillet or dutch oven with the seared roast. In a separate bowl, combine beef broth, Worcestershire sauce, vinegar, soy sauce, and spices. Pour this mixture over the roast and vegetables in the skillet. Then, cover the skillet and roast in the oven at 350°F for about 2-3 hours, or until the meat is easily pulled apart with a fork.
Delicious roast and gravy. My family commented on the gravy specifically. This will be my go to from now on
Joy this makes me so happy! I added your comment at the top of the post as a reader star review. Thanks