Slow Cooker Beef Sirloin Tip Roast, cooked until fall-apart tender, is the perfect family meal for any occasion. This roast is savory and juicy, and I'll even show you how to make delicious gravy out of the cooking liquid without standing over the stove all evening.
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Slow cooking is the best way to make a tougher cut of beef, like sirloin tip roast, incredibly tender while it soaks up the aromatic and earthy flavors from the other ingredients.
This warm and comforting roast is the perfect way to get the whole family around the table.
While you can braise a roast like this in a Dutch oven, I love the convenience of setting and forgetting it in my crockpot.
Ingredients
Here are the simple ingredients you need to make this delicious recipe:
- Beef: A sirloin tip roast, also known as a round tip roast, is a lean cut of meat that is often tough, making it perfect for slow cooking. This recipe can also be used with chuck roast, eye of round, or rump roast.
- Olive Oil: I like regular olive oil versus extra virgin olive oil in this recipe. Any neutral oil will work.
- Celery and Carrots: Chop into large pieces. These are considered aromatics and will add flavor to the roast.
- Fresh Garlic: It's best to use fresh garlic versus garlic powder. Peel and mince it finely.
- Beef Broth: This is the base for the braising liquid. Beef stock will also work.
- Red Wine: The alcohol will cook out, leaving a savory flavor that enhances the beef. If you prefer, you can substitute additional broth and a tablespoon of red wine vinegar or tomato juice.
- Worcestershire Sauce: Adds umami to the recipe and complements the beef.
- Soy Sauce: Similar to Worcestershire sauce but with a salty and slightly sweeter note. You can use low-sodium or regular.
- Onion: Either a sweet onion or yellow onion works in this recipe.
- Cornstarch: This will be mixed with water to create a slurry to thicken the broth at the end of cooking.
- Additional Seasonings: kosher salt and black pepper, plus dried rosemary, thyme, and bay leaves.
This is a summary of the ingredients and directions. For a full printable recipe card, please scroll down to the teal box below.
How to Make Gravy
- About one hour before serving, combine the water and cornstarch together in a small bowl. Use a fork to stir until smooth.
- Remove 1 cup of the cooking liquid from the crockpot. Drizzle the cornstarch slurry into the juices, whisking constantly.
- Stir the liquid back into the crock. Cover and allow the beef to finish cooking and the gravy to thicken.
Serving Suggestions
Serving compound butter alongside the meat is a great way to add flavor, fat, and moisture. Steakhouse butter is delicious, as is our cowboy butter dipping sauce.
I love to serve this meal with rustic red-skinned mashed potatoes. It's also delicious with brown sugar sweet potatoes or creamy polenta. Vegetables like green beans or asparagus are also yummy with this meal.
For Sunday dinners, sometimes I also make restaurant-style dinner rolls and a green salad.
Ang's Tips
- Before serving, discard the bay leaves and remove any twine from the roast.
- Check the internal temperature of the roast using an instant-read meat thermometer. It should read 145°F for medium.
Leftovers
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat individual portions in the microwave in 30-second increments until warmed through.
Use leftover pot roast to make my favorite Beef Pot Pie Recipe!
You can also make delicious sandwiches. My husband likes to load up toasted sub rolls with this leftover sliced beef, provolone cheese, peppers, and onions - similar to a steak bomb!
More Slow Cooker Recipes
Next time, try one of our other delicious recipes, also made in the crock pot:
Slow Cooker Beef Sirloin Tip Roast
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Ingredients
- 3-4 lb beef sirloin tip roast
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1 cup onion chopped
- 4 cloves garlic minced
- 4 large carrots peeled and cut into large pieces
- 4 celery stalks cut into large pieces
- 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
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a large skillet, heat olive oil over medium-high heat. Season the beef roast generously with salt and pepper. Sear the roast in the skillet, cooking for about 4-5 minutes on each side until browned.3-4 lb beef sirloin tip roast, 2 tablespoons olive oil, salt and black pepper
- Place the chopped onion, garlic, carrots, and celery at the bottom of the slow cooker. Position the seared beef roast on top of the vegetables.1 cup onion, 4 cloves garlic, 4 large carrots, 4 celery stalks
- Pour the liquids and dried herbs.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 the slow cooker and cook on LOW for 6-8 hours, or until the beef is tender and can be easily shredded with a fork.
- For a thicker gravy, mix cornstarch with water 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
- Before serving, remove the bay leaves and any cooking twine. Slice the roast and serve with the vegetables and thickened sauce from the slow cooker.
lb says
So flavorful....roast sliced beautifully....will make again!