Tender Sirloin Tip Roast: Crock Pot

Sirloin Tip Roast that was made in a Slow Cooker With carrots, potatoes, celery, onions, are smothered in gravy. butter and gravy on the side.

This easy prep sirloin tip roast in a crock pot recipe creates tender, flavorful beef with a rich, savory sauce and perfectly cooked vegetables. A simple, hands-off meal perfect for busy weeknights or entertaining guests. Plus, enjoy delicious leftovers for effortless meal planning!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 363

Author Gina Dickson

Equipment

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

Variations and Substitutions

Swap 1/2 cup 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.

Leftovers

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 in the oven or microwave.

Nutrition