This recipe for Crock Pot Sirloin Tip Roast with fall-apart, tender beef and vegetables in au jus, will become your new favorite slow cooker dinner at the end of long day!
Another family favorite is this Instant Pot sirloin tip roast and slow cooker rump roast. So tender and juicy!
Why You’ll Love This Slow Cooker Roast
I love to bake sirloin tip roast and sirloin tip steak but for a hands off dinner on a cold rainy or winter night, there is nothing better than crockpot sirloin tip roast! And with tender carrots and baby potatoes, it’s a fuss free one pot meal.
Sirloin tip roast is an inexpensive cut of beef that comes from the back area of the cow. Since that area is full of muscles that are used for movement, this triangular cut of meat is lean and less tender.
Therefore, when you cook sirloin tip roast in slow cooker it turns out tender and fall apart.
I combined all real ingredient flavors that I could think of, didn’t sear the roast and let me tell you that this was one of the most flavorful pot roast recipes we ever had!
Reader’s Review
This is by far the best roast I’ve ever made. I wouldn’t change a thing about this recipe. The au jus is absolutely delicious. So easy & love that searing the meat is not necessary which saves time & no extra mess. Everything was cooked perfect & tender. I wish every new recipe I tried turned out this good!
Kat
Ingredients for Crockpot Sirloin Tip Roast
To make sirloin tip roast in slow cooker, you will need very simple ingredients. Although the list might seem long, I guarantee you have most of these ingredients on hand plus we are listing substitutions.
- Beef sirloin tip roast: I used 3 pounds boneless beef sirloin tip roast also known as round tip roast, beef sirloin tip roast or knuckle roast. You can also use chuck roast, round roast or rump roast instead. It is important not to confuse sirloin tip roast with top sirloin roast as they are 2 different types of roasts. Make sure your roast is fully thawed and twine has been removed.
- Onion: Yellow onion, white onion or red onion will add nice flavor to au jus. No soup onion mix can compare.
- Beef broth: I use roasted beef base mixed with water which has regular amount of sodium. If you have low sodium beef stock, make sure to increase salt to 3/4 teaspoon or more.
- Worcestershire sauce: Adds so much flavor. If you do not have any on hand, I recommend to use extra tablespoon of soy sauce instead. Also you can substitute ACV with same amount of balsamic vinegar and omit Worcestershire then.
- Soy sauce: Or certified gluten-free liquid aminos will work to add umami flavor. Substitute with 1 tablespoon of Worcestershire.
- Apple cider vinegar: Necessary for that sweet and savory profile. You can also use balsamic vinegar, white wine vinegar or red wine vinegar.
- Unsalted butter: If you have salted butter, reduce amount of salt further.
- Dried parsley: Photos show fresh parsley, which you can use. However, I used dried parsley. Replace with 1 teaspoon of dried oregano, basil or Italian seasoning.
- Garlic powder: If none on hand, use 2 minced fresh garlic cloves. Or add 1 teaspoon extra onion powder.
- Onion powder: In addition to fresh onion. Can also omit and use 1 teaspoon garlic powder instead.
- Smoked paprika: Regular paprika will work although smoked paprika adds nice smoky flavor.
- Salt and ground black pepper
- Potatoes and carrots: I used 1.5 lbs of baby potatoes but you could use more and as well as cut up into big cubes yukon gold potatoes. I believe small potatoes hold their shape a bit better though. Cut into large chunks carrots will work as well. You can use russet potatoes but be prepared for more mushy consistency.
Seasoning Tip
To change things up, you can also try this recipe for pot roast seasoning. Use it in place of dried herbs and spices at a rate of 1 tablespoon of seasoning per pound of meat.
How to Cook Sirloin Tip Roast in Crock Pot
Here is a detailed overview. This crock pot sirloin tip roast recipe requires 10 minutes of prep before and 10 minutes after, without searing the meat first. There is full recipe card below.
I always use this 7 quart Crock Pot to make all of my slow cooker recipes.
- Add vegetables: First you want to add you potatoes to the bottom of your slow cooker. Then add carrots and lay thick onion slices on top.
- Add butter: Add small cubes of butter and no need to stir. Butter will melt enhancing the flavor of au jus. Especially, amazing if you decided to turn it into gravy at the end. See last step.
- Place roast on top: Lay your fresh sirloin tip roast on top of vegetables. Make sure to remove the twine, if any, to give meat the chance to become tender. If you forgot, it’s OK but remember next time.
- Make the sauce: In a medium bowl, whisk together the beef broth, soy sauce, worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, dried parsley, salt and pepper.
- Add on top of roast: Slowly pour beef stock mixture on top of roast, making sure to get all the last bits that may have settled at the bottom of the bowl. Do not clean the roast or stir anything. Cover your crock pot with a lid.
- Slow cook the roast: A lean roast like sirloin tip roast benefits from slow cooking on low heat. I recommend to slow cook it for 8-10 hours on Low. You can absolutely cook it for 4-5 hours on High heat but it might be a bit more tough. But still delicious!
- Shred meat and combine: Your beef is ready when you can easily shred it with a fork. Shred right in slow cooker and then gently stir with vegetables and au jus.
- Thicken the sauce (optional): If you would like more of a gravy than au jus, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Pour it into the slow cooker, stir gently and cook covered on High temperature for 15 minutes.
Tips for Best Results
Here are my top tips to ensure you end up with tender crock pot sirloin tip roast.
- Try to cook it on low: If you have time, it’s best to cook tougher cut of meat like this one on low heat for the most fork tender results. However, you can still cook it on high heat.
- Cut veggies into large chunks: If using large carrots and potatoes, I recommend to cut them into 3-4 inch pieces to prevent from falling apart.
- Don’t use Instant Pot: If you have Instant Pot, I don’t recommend you use its slow cook setting to make this recipe because it will take much longer to cook! You can make sirloin tip roast in Instant Pot instead.
- Don’t open the lid: Don’t check on your roast after 7 hours, wait for at least 8 hours. Every time you open the lid, steam escapes and it adds to the cook time.
- Cooking time may vary: Based on the size of your roast and the size and age of your crock pot. Average roast should be ready in 8-10 hours on low heat. However, 10 hours will not hurt a larger roast.
- Defrost your roast: According to USDA, it is unsafe to cook frozen or half-defrosted meat in slow cooker. Not only it won’t cook it evenly and will need longer cook time, it also becomes a breeding ground for harmful bacteria.
Side Dishes to Pair with Roast
Since it is a one pot meal, you already have your starch in a form of potatoes. On the side, I think you can pair it with these nice veggie side dishes:
And to sop up the juices, I recommend Greek yogurt biscuits or no yeast dinner rolls.
How to Store and Reheat
Store: Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
Reheat: Reheat desired amount of food in microwave. To reheat on the stove, simply simmer in a small size saucepan on low heat for 3-4 minutes or until warmed through.
Freeze: I think the best way to store this dish is to refrigerate and do not freeze. I personally do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes. If you are one of them, freeze roast in an airtight container with some room for expansion for up to 3 months. Then defrost in the fridge overnight and reheat as per instructions above.
FAQs
It’s because the collagen hasn’t had a chance to break down. Cook it for longer, make sure there is enough liquid and don’t open the lid to check. As soon as it easily flakes with the fork, your roast is tender.
Yes. Just skip potatoes and carrots, or just either. You can also use parsnips or sweet potatoes or just serve with mashed potatoes instead.
No, it is not necessary. However, if you would like to brown your roast, do so in a large skillet for 3 minutes per side. I have found it doesn’t add significant amount of flavor to this recipe.
More Delicious Roast Recipes to Try
- Slow cooker eye of round roast
- Instant Pot pot roast
- Instant Pot Mississippi pot roast
- Beef eye of round roast
- Boneless leg of lamb
Crock Pot Sirloin Tip Roast
Equipment
Ingredients
- 3 pounds sirloin tip roast, twine removed
- 1.5 pounds baby potatoes
- 2 cups baby carrots
- 1 large yellow onion, sliced into rings
- 3 tablespoons unsalted butter, cubed
- 1 cup beef broth
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce, or liquid aminos (gluten-free)
- 2 tablespoons worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- At the bottom of large slow cooker, spread baby potatoes, baby carrots and onion. Top with cubes of butter and place sirloin tip roast on top.
- In a medium bowl, whisk beef broth, apple cider vinegar, soy sauce, worcestershire sauce, garlic powder, onion powder, smoked paprika, parsley, salt and pepper. Pour slowly over the roast.
- Close the lid and cook on Low for 8-10 hours or until meat is tender and easily pulls apart with a fork. It's best to cook tougher cut of meat like this one on low heat for the most fork tender results. However, you can still cook it on high heat for 4-5 hours.
- After shred meat with two forks right in the slow cooker, gently stir and serve with the veggies and au jus.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Meat was soooo tender and tasted wonderful however I will put less butter next time as I found there was too much.
Glad you loved the flavor and tenderness! Adjusting the butter sounds like a great tweak for next time.
It was amazing. Thanks for the recipe!
So happy you all enjoyed it — thank you for the lovely feedback!
This was so easy…such huge flavour. Printed and in our collection.
Yay! So happy you enjoyed it and added it to your collection!
This came out nice and tender. Only thing I will change next time is reduce black pepper and omit ACV. The vinegar taste was really too much and we did not like how it flavoured the potatoes and carrots.
Thanks for sharing your feedback and I’m glad the texture turned out tender!
I have this in my crockpot insert marinating tonight and will start it in the morning! It smells delicious. I had mushrooms and a pepper that needed cooked so I through it in also.
That sounds amazing! I always use up whatever I have to with one pot meals and soups. Enjoy your dinner!
Superb, thank you!!
I absolutely love this recipe but have a friend with a fish allergy coming over so can’t use worcestershire Sauce. Do you have any suggestions on fish-free substitute?
Yes. Please see Ingredients section in the post.
This isnt gluten free if it has worchestershire sauce as that contains barley
Many brands do not contain it including Lea and Perrin’s, Annie’s and even Western Family brand I use here in Canada. Look for the one at your grocery store, they are widely available. Hope this helps.
Loved this recipe. Followed it as is, but used dark soy sauce & added a bit of red wine. Have an older & smaller crockpot and used a 2.4lb roast. Left untouched for 7 hours, then checked and it was PERFECT. Made the au jus a gravy and served with some crusty sourdough for a perfect fall meal!
That sounds amazing! Love the dark soy and red wine twist — and that gravy with sourdough sounds perfect for fall!