Slow Cooker Sirloin Tip Roast
There’s nothing quite like coming home to the comforting aroma of a Slow Cooker Sirloin Tip Roast.
We quickly sear sirloin tip roast, simmer it in a beef and wine sauce with a medley of herbs and spices, and end up with a hearty, savory dish that is incredibly satisfying.
If you want to learn how to cook fall apart Slow Cooker Sirloin Tip Roast this recipe is for you. With just a few minutes of prep time, you can have a satisfying, home-cooked meal that’s perfect for any night of the week.
Sirloin Tip Roast Crock Pot Recipe Highlights
- Easy To Prepare With Minimal Hands-On Time
- The Slow Cooker Does All The Work For You
- Perfect For Family Dinners Or Entertaining Guests
- Uses Simple, Everyday Ingredients
- Wholesome ingredients, no soup mixes in this recipe
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – We use a sirloin tip roast, a lean cut that becomes incredibly tender when cooked low and slow. If you don’t have sirloin tip, other cuts like chuck roast or bottom round work well in this slow cooker recipe and will give you similar results.
OIL – When searing the sirloin tip roast, olive oil is ideal because it adds a rich flavor and has a high smoke point. If you don’t have olive oil, you can use canola or vegetable oil as alternatives.
VEGETABLES – Onion, garlic, celery, and carrots go into the slow cooker with the beef for the entire cooking time. These vegetables add depth and sweetness to the dish and help create a flavorful base for the gravy. They also become tender and delicious after slow cooking.
POTATOES – We use small golden potatoes because they hold their shape and become tender without turning mushy during the long cooking process. If you don’t have golden potatoes, red or Yukon Gold potatoes work well, too.
BROTH AND RED WINE – Beef broth enhances the beefy flavor of the roast, and red wine adds depth and richness to the dish. The alcohol will cook off during the long cooking time. If you can’t use alcohol, substitute an additional cup of beef broth for a similar flavor.
SEASONING – Worcestershire sauce and tomato paste are key to this dish. Worcestershire sauce adds a tangy, savory note, while tomato paste provides a concentrated tomato flavor that balances the richness of the beef. These ingredients help you to create a rich and flavorful gravy.
DRY SEASONING – Dried basil, rosemary, oregano, and bay leaves add a fragrant, earthy flavor to the dish, making it more aromatic and flavorful. These herbs complement the beef and vegetables perfectly.
CORNSTARCH – Cornstarch is used to make a slurry for thickening the gravy. To make the slurry, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. This helps to thicken the gravy, giving it a smooth, rich consistency that coats the meat and vegetables well.
How To Make Slow Cooker Sirloin Tip Roast
Please check the printable recipe card below for more detailed instructions.
- Season the roast with salt and pepper, then sear it in olive oil on all sides until browned.
- Place the roast in the slow cooker with onions, carrots, and celery around it.
- Mix garlic, beef broth, red wine, Worcestershire sauce, tomato paste, basil, rosemary, and oregano. Pour over the roast and add bay leaves.
- Cook on low for 8-10 hours. Add potatoes around the roast for the last 2 hours.
- Remove the roast and shred it with forks.
- Remove vegetables, thicken the gravy with a cornstarch slurry, and cook on high for 10-15 minutes if needed. Place the roast and vegetables back in to absorb the gravy if desired.
Planning and Leftovers
STORE – Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the roast and vegetables are completely cooled before storing them to maintain their texture and flavor.
I actually like the dish best on night 2, don’t ask me why.
FREEZE – You can freeze the cooked roast and vegetables in a freezer-safe container for up to 3 months. To preserve the quality, place the roast and vegetables in a single layer and pour the gravy over them before sealing. Thaw in the refrigerator overnight before reheating.
REHEAT – To reheat leftovers, place them in a saucepan over medium heat until warmed through. You can also use a microwave, heating on medium power in 1-minute increments, stirring in between. Add a splash of beef broth if needed to keep the meat moist and the gravy smooth.
MAKE AHEAD – You can prepare the roast and sear it the night before. Store it in the refrigerator in an airtight container. In the morning, add the roast and any prepped vegetables to the slow cooker along with the remaining ingredients. This saves time and allows you to start the slow cooker immediately in the morning.
More Crockpot Beef Recipes
Serving Suggestions
GARLIC BREAD – Perfect for soaking up the extra sauce. Try making it our Easy Cheesy Air Fryer Garlic Bread for a quick, crispy side.
SALAD – A fresh, crisp salad balances the richness of the lasagna. Consider a Caesar or simple Creamy Cucumber Salad.
ROASTED VEGETABLES—Roasting vegetables brings out their natural sweetness, Adding color and nutrition to your meal.
Recipe Success Tips
SEARING – Sear the roast on all sides before placing it in the slow cooker. This step caramelizes the surface of the meat, adding depth and a rich, savory flavor that enhances the overall dish.
LOW AND SLOW – Cooking the roast on low for 8-10 hours breaks down the connective tissues in the meat, resulting in a tender and juicy roast that’s full of flavor. Avoid using the high setting, as it can make the meat tough.
ADD POTATOES LATER – Adding the potatoes halfway through the cooking process prevents them from becoming too soft and mushy. This way, they retain their texture and complement the roast perfectly.
MONITOR LIQUID LEVELS – Check the liquid levels in the slow cooker occasionally. If the liquid seems too low, add a bit more beef broth to keep everything moist and flavorful.
LET IT REST – After shredding the roast, let it rest in the slow cooker in the ‘warm’ setting for about 15 minutes. This allows the meat to reabsorb some of the juices, making it even more flavorful.
TASTE AND ADJUST – Always taste the gravy before serving and adjust the seasoning if needed. Adding a bit more salt, pepper, or even a splash of Worcestershire sauce can make a big difference.
More Easy and Delicious Slow Cooker Recipes
Slow Cooker Sirloin Tip Roast
Ingredients
- 3-4 pound sirloin tip roast
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large onion sliced
- 1 cup baby carrots
- 3 stalks celery cut into chunks
- 1 pound potatoes small golden potatoes
- 1 cup beef broth
- 1 cup red wine optional, can substitute with more beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- salt and pepper to taste
Slurry (To Thicken The slurry)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Season the sirloin tip roast generously with salt and pepper on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Place the seared roast in the bottom of the slow cooker. Add the onions, carrots, and celery around the roast.
- Whisk the garlic, beef broth, red wine, Worcestershire sauce, tomato paste, basil, rosemary, and oregano in a small bowl. Pour this mixture over the roast, then add the bay leaves.
- Cover the slow cooker and cook on low for 8-10 hours or until the roast is tender and easily shreds.
- When there are about 2 hours left, add the potatoes around the roast and cover to remain cooking.
- Once the roast is cooked, remove it from the slow cooker and shred it using two forks.
- Remove the vegetables and add the cornstarch slurry into the gravy so that it thickens. For very thick gravy, turn the slow cooker to high and allow the gravy to cook for an additional 10-15 minutes. You can place the roast and vegetables back in to absorb the gravy if you would like.
Equipment
Notes
Slow Cooker Times
ON LOW: 8-10 hours All nutritional calculations are approximations.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
The recipe was great and I am busy collecting a lot of your recipes to try.
Can I ask why every ingredient is shown as a hyperlink? I do know what corn starch, cold water, baby carrots and bay leaves are without looking them up on the web.