Crock Pot Sirloin Tip Roast

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!

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.

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.

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:

• Air fryer brussels sprouts
• Garlic green beans
• Air fryer asparagus

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

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