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Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!) Recipe

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3.9 from 7 reviews

This Slow Cooker Sirloin Tip Roast recipe delivers fall-apart tender beef with a rich, flavorful gravy. Seasoned with a fragrant blend of herbs and spices, browned to lock in flavor, and slow-cooked with aromatic vegetables and broth, this dish is perfect for a comforting family dinner. The slow cooking process ensures a juicy, melt-in-your-mouth roast paired with tender carrots and baby potatoes, finished off with a luscious balsamic-infused gravy.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Roast Seasoning

  • 1 1/2 tablespoons kosher salt (or 1 teaspoon per pound of meat)
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 tablespoon oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard

Main Ingredients

  • 3 pounds sirloin tip roast
  • 2 tablespoons oil (for browning and cooking vegetables)
  • 2 medium yellow onions, sliced
  • 1 - 2 teaspoons kosher salt (to taste)
  • 10 cloves garlic, minced
  • 3 bay leaves
  • 4 sprigs thyme
  • 3 sprigs rosemary
  • 3 cups beef broth
  • 3 tablespoons balsamic vinegar
  • 4 medium carrots, peeled and cut into large pieces
  • 1 1/2 pounds baby potatoes

Gravy Thickening

  • 3-4 tablespoons cornstarch
  • 2-3 cups reserved braising liquid
  • Salt and pepper to taste

Instructions

  1. Season the Roast: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, dried rosemary, Dijon mustard, Worcestershire sauce, and oil. Rub this seasoning blend evenly over all sides of the sirloin tip roast, ensuring thorough coverage for optimal flavor.
  2. Brown the Roast: Heat 2 tablespoons of oil in a hot skillet or use the sauté function on your slow cooker. Brown the roast on all sides, about 3 minutes per side, to develop a deep, flavorful crust. Once browned, remove the roast and set aside.
  3. Sauté Onions and Garlic: In the same skillet or slow cooker, add remaining oil, then the sliced onions with a pinch of salt. Cook until the onions become translucent, about 5 minutes. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
  4. Transfer to Slow Cooker: If you used a skillet, transfer the onions and garlic to the slow cooker. Nestle the browned roast on top of the onion mixture.
  5. Add Herbs and Liquids: Place bay leaves, thyme sprigs, and rosemary sprigs around the roast. Pour in the beef broth and balsamic vinegar. Cover and cook on low for 3 to 4 hours to start tenderizing the meat.
  6. Add Vegetables: After initial cooking, add the peeled and chopped carrots along with the baby potatoes. Season with salt generously. Replace the lid and continue slow cooking on low for another 4 to 5 hours until the beef is fall-apart tender and vegetables are cooked through.
  7. Rest the Roast: Carefully remove the roast, potatoes, and carrots from the slow cooker and set aside. Discard bay leaves and herb sprigs. Allow the roast to rest for 10 to 15 minutes to let the juices redistribute before shredding.
  8. Make the Gravy: Strain the reserved cooking liquid through a metal sieve to remove solids. In a separate bowl, whisk cornstarch with some of the cooking liquid to make a smooth slurry. Add the slurry back into the strained liquid in the slow cooker or a pan over medium-low heat. Simmer until thickened, adjusting seasoning with salt and pepper as needed.
  9. Serve: Shred the roast into large chunks using two forks. Drizzle the roast, potatoes, and carrots with the prepared gravy. Serve over mashed potatoes or alongside your favorite vegetables for a hearty, comforting meal.

Notes

  • Use fresh herbs for best flavor, but dried herbs can be substituted with slightly reduced quantities.
  • Adjust cooking times based on the size of your roast and your slow cooker model to ensure meat is tender.
  • Browning the meat adds flavor but can be skipped to save time; however, the depth of flavor will be less intense.
  • For thicker gravy, increase cornstarch gradually, ensuring no lumps.
  • Leftovers keep well refrigerated for 3-4 days and freeze well for up to 2 months.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipesvibe.com/slow-cooker-sirloin-tip-roast-recipe-fall-apart-tender-recipe/