I keep texting everyone about this Crock Pot Sirloin Roast because three ingredients and minutes of prep somehow deliver insanely tender, juicy, ridiculously flavorful beef that looks like you spent all day on it.
I’m obsessed with this Crock Pot Sirloin Roast because it turns a plain sirloin tip roast into something ridiculously juicy and rich. I love the way dry onion soup mix clings to the meat and makes every bite savory without fake nonsense.
And I don’t fuss with a ton of stuff. This is real, serious beef that tastes like slow cooking did all the work.
I’ve tried other Beef Top Sirloin Roast Crockpot recipes and they don’t hold a candle to this one. It’s messy in the best way.
I crave leftovers like it’s cheating every single week without fail.
Ingredients
- Sirloin tip roast: meaty, hearty protein that gets tender and cozy.
Plus real comfort.
- Dry onion soup mix: salty, savory boost that saves time.
Basically punchy and nostalgic.
- Beef broth: liquid richness for moistness and depth.
Plus it’s keeping things juicy.
Ingredient Quantities
- 3 to 4 lb sirloin tip roast, trimmed of excess fat
- 1 (1 oz) packet dry onion soup mix
- 1 cup beef broth
How to Make this
1. Pat the sirloin tip roast dry with paper towels and trim any big pieces of fat if needed.
2. Sprinkle the entire 1 ounce packet of dry onion soup mix all over the roast, pressing it gently so it sticks to the meat.
3. Pour 1 cup beef broth into the bottom of the crock pot, spreading it around so the roast wont sit on a totally dry surface.
4. Place the seasoned roast in the crock pot, fat side up if you left some fat, lid on.
5. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the roast is fork tender and reaches at least 145 F for safety but will be more tender at higher temps.
6. Halfway through cooking, tilt the roast and spoon some of the juices over the top once or twice so the outside doesnt dry out.
7. When done, remove the roast to a cutting board and let it rest for 10 to 15 minutes so the juices redistribute.
8. Slice thinly across the grain for roast beef slices, or shred with two forks if you want pulled beef. Spoon some of the crock pot juices over the meat when serving for extra flavor.
9. If you want thicker gravy, skim a cup of the cooking liquid into a saucepan and simmer, whisking in a small slurry of cornstarch and water until thickened then pour over the meat.
10. Store leftovers in an airtight container in the fridge up to 4 days, the flavor actually gets better next day.
Equipment Needed
1. Crock pot or slow cooker
2. Cutting board
3. Sharp carving knife
4. Paper towels
5. Measuring cup (for the beef broth)
6. Wooden spoon or heatproof spoon
7. Meat thermometer
8. Two forks (for shredding or serving)
9. Small saucepan (for thickening gravy)
10. Airtight storage container
FAQ
Crock Pot Sirloin Tip Roast Recipe Substitutions and Variations
- Sirloin tip roast: swap for a chuck roast or bottom round — both stay moist in a slow cooker and are usually cheaper
- Dry onion soup mix: make a quick substitute with 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp beef bouillon granules and a pinch of thyme and black pepper
- Beef broth: use beef stock or 1 cup water plus 1 beef bouillon cube dissolved for the same savory depth
- Trimmed of excess fat: if you want more flavor, leave a little fat on or tie the roast to keep shape; if you need leaner, use a top round or top sirloin roast instead
Pro Tips
1. Sear it quick in a hot pan first if you can, even 2 minutes a side makes a big difference in flavor. It wont change the slow cook time much but gives a nicer crust and deeper taste.
2. Use an instant read thermometer so you dont overcook. Aim for 150 to 160 F for tender but sliceable roast, or 190 F plus if you want pull apart beef. Temps save you from guesswork.
3. Skim fat from the juices after cooking and chill a cup of liquid to make gravy. Fatless juices make a clearer, tastier sauce and the gravy tastes fresher than just pouring straight from the pot.
4. Let it rest longer than you think, at least 15 minutes, and always cut across the grain. Resting keeps juices in, and slicing across the grain makes the meat seem way more tender.
Crock Pot Sirloin Tip Roast Recipe
My favorite Crock Pot Sirloin Tip Roast Recipe
Equipment Needed:
1. Crock pot or slow cooker
2. Cutting board
3. Sharp carving knife
4. Paper towels
5. Measuring cup (for the beef broth)
6. Wooden spoon or heatproof spoon
7. Meat thermometer
8. Two forks (for shredding or serving)
9. Small saucepan (for thickening gravy)
10. Airtight storage container
Ingredients:
- 3 to 4 lb sirloin tip roast, trimmed of excess fat
- 1 (1 oz) packet dry onion soup mix
- 1 cup beef broth
Instructions:
1. Pat the sirloin tip roast dry with paper towels and trim any big pieces of fat if needed.
2. Sprinkle the entire 1 ounce packet of dry onion soup mix all over the roast, pressing it gently so it sticks to the meat.
3. Pour 1 cup beef broth into the bottom of the crock pot, spreading it around so the roast wont sit on a totally dry surface.
4. Place the seasoned roast in the crock pot, fat side up if you left some fat, lid on.
5. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the roast is fork tender and reaches at least 145 F for safety but will be more tender at higher temps.
6. Halfway through cooking, tilt the roast and spoon some of the juices over the top once or twice so the outside doesnt dry out.
7. When done, remove the roast to a cutting board and let it rest for 10 to 15 minutes so the juices redistribute.
8. Slice thinly across the grain for roast beef slices, or shred with two forks if you want pulled beef. Spoon some of the crock pot juices over the meat when serving for extra flavor.
9. If you want thicker gravy, skim a cup of the cooking liquid into a saucepan and simmer, whisking in a small slurry of cornstarch and water until thickened then pour over the meat.
10. Store leftovers in an airtight container in the fridge up to 4 days, the flavor actually gets better next day.
