Slow Cooker Beef Sirloin Tip Roast
Make weeknight dinners a breeze with this Slow Cooker Beef Sirloin Tip Roast. Let your slow cooker work its magic for a flavorful, hearty meal that’s perfect for busy days.
Slow Cooker Beef Sirloin Tip Roast
This Slow Cooker Beef Sirloin Tip Roast is a tasty and easy meal for everyone.
When my husband and I were dating as teens, he loved coming over on nights when my Mom made roasts just like this one. My Mom was always so confused "it's just a roast", but my husband just loved that it was good, simple food.
With this roast, you start by searing the beef to lock in the flavor. Then, you put it in a slow cooker with vegetables and broth.
It’s a great dish to share with family and friends!
Ingredients
Beef sirloin tip roast: Look for a well-marbled cut for extra flavor and tenderness. You can ask the butcher for recommendations if you're unsure.
Olive oil: Use olive oil for a richer taste when searing the meat.
Onion: Sweet onions work well in this recipe, adding a mild flavor.
Garlic: You can adjust the amount based on how much you love garlic!
Carrots: You can cut them into larger chunks if you prefer.
Celery: Look for crisp stalks for the best texture in the final dish.
Beef broth: Homemade broth is great if you have it, but store-bought broth works just as well.
Red wine: If you choose to use it, select a wine you enjoy drinking, as it will enhance the sauce's flavor. A dry red works best.
Worcestershire sauce: A little goes a long way, so be sure to measure carefully.
Soy sauce: Use low-sodium soy sauce to keep the dish balanced.
Seasonings & Spices: We used dried thyme, rosemary, bay leaves, salt, and pepper.
Cornstarch: If you like a thicker gravy, cornstarch is a quick way to achieve that. Mix it with water to make a slurry before adding it to the cooking liquid.
Water: Use this to mix with the cornstarch.
How to Make
Heat the olive oil in a large skillet over medium-high heat.
Season the beef sirloin tip roast generously with salt and pepper, then sear it in the skillet, browning all sides for about 4-5 minutes each.
This step helps lock in the flavors and create a nice crust on the meat.
In the slow cooker, place the chopped onion, minced garlic, carrots, and celery at the bottom.
Lay the seared beef roast on top of the vegetables.
Pour the beef broth and red wine, if using, over the roast.
Add the Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and bay leaves to the Crockpot.
Cover the slow cooker and cook on low for 6-8 hours.
The roast will become tender and easy to shred with a fork when it’s ready.
If you prefer a thicker gravy, mix cornstarch with water in a small bowl to create a slurry about 30 minutes before serving.
Remove a cup of the cooking liquid, stir in the slurry, and return it to the slow cooker. Allow it to cook until thickened.
Before serving, be sure to remove the bay leaves and any cooking twine from the roast.
Slice the beef and serve it with the cooked vegetables and sauce from the slow cooker for a comforting meal everyone will enjoy.
Tips & Tricks
Here's some tips for making this roast in the slow cooker:
Sear for Flavor: Always sear the beef before adding it to the slow cooker. This adds a rich, deep flavor to the final dish.
Add Potatoes: You can add chunks of potatoes or event whole smaller potatoes to the slow cooker. They absorb flavors and cook perfectly alongside the meat.
Adjust Seasoning: Feel free to adjust the herbs and spices based on your taste.
Make It Spicy: Add a dash of red pepper flakes or a splash of hot sauce for a kick of heat if you want.
Use Different Proteins: This recipe can work well with pork roast.
Thickening Alternatives: If you don’t have cornstarch, you can use flour or arrowroot powder as a thickening agent.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
To reheat, simply warm the beef and vegetables in the microwave or on the stovetop over low heat until heated through. You can also reheat them in the oven preheated to 350F and cook about 20 minutes or until heated through.
Repurposing Leftovers
One thing I love to do with leftovers is repurpose them if they aren't getting eaten. Roast is so easy to repurpose and tastes great in so many different ways.
Beef and Veggie Soup: Chop the leftover roast and add it to a pot with leftover veggies and broth from the slow cooker. Add additional beef broth, tomatoes, or noodles for a hearty soup.
Shredded Beef Tacos: Warm the shredded beef and serve it in tortillas with toppings like shredded cheese, lettuce, salsa, and guacamole. Perfect for an easy taco night!
Philly Cheesesteak Sandwiches: Slice the roast thinly, warm it up with some melted provolone or Swiss cheese, and serve on a hoagie roll with sautéed onions and bell peppers.
Shepherd’s Pie: Chop or shred the beef and layer it in a small baking dish with the leftover vegetables and gravy. Top with mashed potatoes and bake until golden.
Beef Pot Pies: Use the beef and vegetables as filling for mini pot pies. Add extra gravy or beef broth if needed, and cover with pie crust or puff pastry before baking until golden.
Beef Quesadillas: Layer shredded beef and cheese between tortillas and cook in a skillet until golden and crispy. Serve with sour cream, salsa, or guacamole.
Stuffed Bell Peppers: Mix the shredded beef with rice, diced tomatoes, and any leftover veggies, then stuff the mixture into halved bell peppers. Top with cheese and bake until tender.
Beef and Noodle Casserole: Combine shredded beef with cooked egg noodles, a can of cream of mushroom soup, and a bit of beef broth. Top with cheese and bake until bubbly.
Beef Salad: Chop the beef and toss it in a salad with greens, cherry tomatoes, cucumbers, and use either a vinaigrette or some salad dressing on top. This is my sons favorite way to eat almost any leftover meat. He makes huge salads and mixes the meat into them.
What to Serve with Slow Cooker Beef Sirloin Tip Roast
Here are some of our favorites to serve with Slow Cooker Beef Sirloin Tip Roast:
Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the delicious gravy.
Rice: Serve it over cooked white or brown rice.
Crusty Bread: Fresh bread or dinner rolls are great for dipping in the savory sauce.
Green Salad: A light, fresh salad pairs wonderfully.
F.A.Q.
What if I don't have red wine?
You can skip the wine or substitute it with extra beef broth or grape juice for a similar depth of flavor without the alcohol.
Can I use a different cut of beef?
Yes, cuts like chuck roast or brisket work well, but cooking times may vary slightly depending on the cut's size and tenderness.
Slow Cooker Beef Sirloin Tip Roast
Ingredients
- 3-4 pound beef sirloin tip roast
- 2 Tablepoons olive oil
- Salt and pepper to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 4 large carrots peeled and cut into chunks
- 4 celery stalks cut into chunks
- 1 cup beef broth
- 1 cup red wine optional
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 Tablespoons cornstarch optional, for thickening
- 2 Tablespoons water optional, for thickening
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the beef roast generously with salt and pepper. Sear the roast in the skillet on all sides until browned, about 4-5 minutes per side.3-4 pound beef sirloin tip roast, Salt and pepper, 2 Tablepoons olive oil
- Place the chopped onion, garlic, carrots, and celery at the bottom of the slow cooker. Lay the seared beef roast on top of the vegetables.1 large onion, 4 cloves garlic, 4 large carrots, 4 celery stalks
- Pour the beef broth and red wine (if using) over the roast. Add the Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves.1 cup beef broth, 1 cup red wine, 2 Tablespoons Worcestershire sauce, 1 Tablespoon soy sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 bay leaves
- Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded with a fork.
- If you prefer a thicker gravy, mix the cornstarch and water together in a small bowl to create a slurry. About 30 minutes before serving, remove 1 cup of the cooking liquid and stir the slurry into it. Return the mixture to the slow cooker, stir, and continue cooking until thickened.2 Tablespoons cornstarch, 2 Tablespoons water
- Remove the bay leaves and cooking twine before serving. Slice the roast and serve with the vegetables and sauce from the slow cooker.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
