I’ve perfected a Slow Cooker Sirloin Tip Roast that uses just five pantry staples and one simple timing trick to take the guesswork out of weeknight meals.

Jump to Recipe

I used to think a sirloin tip roast was only for holiday dinners, but after one lucky attempt I stumbled on something that feels like the Best Way To Cook A Sirloin Tip Roast. With a few garlic cloves and a hefty sirloin tip roast the meat came out surprisingly tender, like it had secrets it wasn’t telling, and the Slow Cooker Sirloin Tip Roast name somehow undersells the depth of flavor.

I won’t spoil the little quirks that made it sing, but if you like bold, hands-off meals that still impress, this one will make you curious enough to dig in and test it yourself.

Ingredients

Print Recipe (No Advertisments)

Lean beef, high in protein and iron, becomes very tender when slow cooked.
Adds pungent, savory flavor, contains antioxidants, supports immune health when used fresh.
Sweet when caramelized, provide fiber and vitamin C, help deepen the roast’s flavor.
Natural sweetness, add fiber and vitamin A, balance savory meat with gentle sweet notes.
Starchy, filling carbs that soak up gravy, give body and comfort to the dish.
Builds savory base, adds umami and saltiness, keeps roast moist without overpowering taste.
Tiny splash gives tangy, savory boost, a little goes far, deepens brown sauce flavors.

Ingredient Quantities

about 3 to 4 lb sirloin tip roast

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp Worcestershire sauce

2 tbsp olive oil

1 to 1 1/2 cups beef broth low sodium preferred

3 to 4 garlic cloves

1 large onion

4 large carrots

1 lb baby potatoes or 4 medium potatoes

2 celery stalks

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

2 tbsp cornstarch (optional)

2 tbsp unsalted butter (optional)

1/2 cup dry red wine (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pat the 3 to 4 lb sirloin tip roast dry, trim any big bits of fat, then rub all over with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and 1 tsp onion powder; drizzle 1 tbsp Worcestershire sauce over and let sit 10 minutes while you heat a skillet.

2. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat, brown the roast on all sides (2 to 3 minutes per side) to get good color, this step adds a lot of flavor so don’t skip it.

3. Slice 1 large onion, smash 3 to 4 garlic cloves, cut 4 large carrots into 2 inch pieces, halve 1 lb baby potatoes or quarter 4 medium potatoes, and chop 2 celery stalks; tuck vegetables around the bottom of the slow cooker.

4. Place the seared roast on top of the vegetables in the slow cooker, add 1 tsp dried thyme, 1 tsp dried rosemary and 2 bay leaves.

5. Pour in 1 to 1 1/2 cups low sodium beef broth and, if using, 1/2 cup dry red wine; if you deglazed the skillet after searing, pour those browned bits into the cooker too — they’re flavor gold.

6. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the roast is fork tender; for sliceable medium aim for about 145 to 160°F, for fall-apart tender cook longer until it’s easily shredded.

7. When done, transfer the roast to a cutting board and let rest 10 to 15 minutes, remove and keep the vegetables warm, discard bay leaves.

8. To make gravy optional: skim excess fat from the cooking liquid, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir into the hot liquid and simmer on the stove or in the slow cooker on high until thickened, finish with 2 tbsp unsalted butter for shine and richer flavor.

9. Slice the roast against the grain and serve with the vegetables and gravy, taste and adjust seasoning if needed.

Equipment Needed

1. Large cutting board
2. Chef’s knife
3. Carving/slicing knife
4. Kitchen towels or paper towels
5. Measuring spoons and measuring cup
6. Heavy skillet or cast iron skillet
7. Tongs or long spatula
8. Slow cooker
9. Instant read meat thermometer
10. Small bowl and whisk (for cornstarch slurry)

FAQ

Q: How long do I cook a 3 to 4 lb sirloin tip roast in the slow cooker? A: Cook low for about 6 to 8 hours or high for 4 to 5 hours, until fork tender. Times vary by slow cooker and roast size so check for tenderness not just time. Avoid 9+ hours or it can get stringy.

Q: Do I need to sear the roast first? A: Yes if you want better flavor and color. Pat the roast dry, season, then sear 2 to 3 minutes per side in hot oil. Deglaze the pan with a splash of broth or wine and pour that into the slow cooker. If you're in a hurry you can skip searing but itll be less rich.

Q: When should I add the vegetables so they dont turn to mush? A: Add sturdy root veg like carrots and potatoes about 2 to 3 hours before the end on low (1 to 2 hours on high) so they stay intact. Onions and garlic can go in at the start for flavor. Baby potatoes might cook faster so check them early.

Q: How do I make gravy from the cooking liquid? A: Remove roast and veggies, skim fat or chill liquid to remove fat, then simmer the liquid on the stove. Mix 2 tbsp cornstarch with cold water to make a slurry, whisk into simmering liquid until it thickens. Finish with 1 to 2 tbsp butter for shine. You can also reduce some wine in the searing pan first for extra depth.

Q: How do I slice the roast to keep it tender? A: Let the roast rest 10 to 15 minutes, then slice thinly against the grain. If it's fall-apart tender you can shred or cut large pieces. Slicing against the grain is the biggest trick to make each bite feel tender.

Q: Can I use red wine and how much liquid do I need? A: Yes, up to 1/2 cup dry red wine can replace part of the broth for more flavor. Total liquid should be about 1 to 1 1/2 cups so the slow cooker has moisture but the roast isnt swimming. Use low sodium beef broth to control salt.

Sirloin Tip Roast (Slow Cooker Recipe) Substitutions and Variations

Sirloin tip roast -> chuck roast, bottom round or rump roast. Chuck has more fat so it’s juicier and will shred nicely in the slow cooker, bottom round is leaner but still works if you want less fat.
Beef broth -> low sodium chicken broth, vegetable broth or mushroom broth, or water + a beef bouillon cube. They’ll change the flavor a bit but keep the roast moist.
Worcestershire sauce -> 1 tbsp soy sauce + 1 tsp red wine vinegar or a splash of balsamic vinegar. Gives the same salty, umami kick if you dont have Worcestershire.
Cornstarch (for gravy) -> all purpose flour (make a slurry or a roux, use more flour than cornstarch), arrowroot (1:1 swap) or potato starch. Arrowroot makes a clearer, quicker thickener, flour needs longer simmering.

Pro Tips

1) Dry-brine when you can. Salt the roast and leave it uncovered in the fridge for 6 to 24 hours — it firms the meat, seasons it all the way through, and gives a much better crust. If you forgot, even 30 to 60 minutes at room temp helps.

2) Don’t skip a proper sear and deglaze. Get a hot cast-iron or heavy skillet, brown every side without fussing with it, then pour a little wine or broth in and scrape up the fond. Those browned bits are flavor gold, so add them to the slow cooker.

3) Cut the veggies bigger and time them. Large chunks hold up better in a long cook so they don’t turn to mush. If you want firm potatoes, add them partway through the cook instead of from the start. Onions under the roast act like a little rack and keep things from burning.

4) Use a thermometer and think carryover. For sliceable roast pull it around 140 to 150°F since it’ll rise a few degrees while resting. If you want shreddable, cook longer until it falls apart easily. Also tent the roast loosely and rest 10 to 20 minutes before slicing so the juices redistribute.

5) Make the gravy count. Skim cool fat off the top, strain the liquid, then reduce it on the stove for deeper flavor. If you use a slurry, mix the cornstarch with cold water first so it doesn’t clump, simmer until glossy, then finish with a pat of butter and a splash of vinegar or mustard to brighten it up.