Tender Crock Pot Sirloin Tip Roast With Vegetables Recipe

Sirloin tip roast, baby potatoes, carrots and sliced onion come together in the slow cooker to form a classic au jus that anchors a straightforward one pot dinner.

I started with a three pound Sirloin Tip Roast, 1.5 pounds of baby potatoes, two cups of baby carrots and a large yellow onion sliced into rings, and I became fascinated by how the roast juices and onion build the au jus base during long, slow cooking; below I explain my timing, seasoning choices and a few simple tricks that make this approach work reliably for weeknight meals and family gatherings.

I never thought a slow cooker could turn a lean sirloin tip roast and baby potatoes into something that made me pause mid bite. The meat breaks down in a way thats almost wrong, and the juices collect into this deep, savory pool that somehow gets better the next day.

I’ve tried a few methods and thats why folks always search for Sirloin Tip Roast ideas, and why a dependable Crockpot Roast still surprises me. It feels simple but it hides a couple tricks I won’t spill here, just enough to make you curious to try it.

Ingredients

• Sirloin tip roast: Lean beef, rich in protein and iron, stays tender with slow cooking not too fatty.
• Baby potatoes: Creamy carbs, good source vitamin C and potassium, soak up gravy and flavors.
• Baby carrots: Sweet, add fiber and beta carotene, they hold shape in the crock pot.
• Yellow onion: Adds savory sweetness and depth, contains natural sugars and antioxidants, boosts aroma.
• Beef broth: Umami rich liquid, provides savory base and sodium, good for thinning pan juices.
• Garlic: Pungent, boosts flavor dramatically, offers antioxidants and possible heart health benefits.
• Worcestershire sauce: Adds tangy umami, a little goes far, layers savory and slight sweet notes.

Ingredient Quantities

• 3 pounds sirloin tip roast
• 1 1/2 pounds baby potatoes
• 2 cups baby carrots
• 1 large yellow onion
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 to 2 tablespoons cornstarch
• 2 tablespoons cold water

How to Make this

1. Pat the 3 pound sirloin tip roast dry with paper towels, rub with 1 tablespoon olive oil, season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper and rub in 1 minced garlic clove.

2. Heat a skillet over medium high heat, sear the roast 2 to 3 minutes per side until browned, its not required but searing locks in flavor; transfer roast to the slow cooker.

3. Layer 1 1/2 pounds baby potatoes, 2 cups baby carrots and the sliced large yellow onion rings around and under the roast in the crock pot.

4. In a bowl whisk together 2 cups beef broth, 2 tablespoons Worcestershire sauce and smash the remaining 2 garlic cloves into it, pour this mixture over the roast and veggies so everything’s covered a bit.

5. Tuck in 2 sprigs fresh thyme and 1 bay leaf into the liquid, cover the slow cooker.

6. Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is fork tender and the potatoes are soft.

7. When it’s done, carefully remove the roast and vegetables to a platter and tent with foil to rest while you make the au jus.

8. Skim off excess fat from the cooking liquid, pour the liquid into a saucepan and bring to a gentle simmer.

9. Mix 1 to 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, whisk it into the simmering liquid until slightly thickened, taste and adjust salt and pepper if needed.

10. Slice the roast against the grain, serve with the potatoes and carrots and spoon the au jus over top, let it rest 10 minutes for juicier meat and if you want a thicker gravy add a bit more cornstarch slurry.

Equipment Needed

1. Large heavy skillet for searing the roast
2. 6‑quart slow cooker or crock pot
3. Cutting board (big enough for a 3 lb roast)
4. Sharp chef’s knife for trimming and slicing
5. Mixing bowl and whisk for the broth and slurry
6. Measuring cups and spoons
7. Tongs or a sturdy spatula to move the roast and veg
8. Small saucepan for simmering and thickening the au jus
9. Aluminum foil to tent the meat while it rests, its handy if you want juicier slices

FAQ

Tender Crock Pot Sirloin Tip Roast With Vegetables Recipe Substitutions and Variations

• Sirloin tip roast: chuck roast (same weight, more marbling so it gets super tender), top or bottom round (leaner, slice thin after resting), tri-tip (great roast option), brisket (fattier and needs longer but very flavorful).
• Baby potatoes: Yukon Gold or red potatoes (same amount, similar texture), fingerlings (nice flavor), russets cut into chunks (they’ll fall apart more so add later).
• Beef broth: beef bouillon dissolved in water (1 cube for ~2 cups), low sodium chicken broth (milder but works), or 1/2 cup red wine plus 1 1/2 cups water for extra depth.
• Cornstarch: arrowroot or potato starch 1:1, all purpose flour at about double the cornstarch amount (whisk into cold water first), or just simmer to reduce the sauce instead of thickening.

Pro Tips

– Pat the roast totally dry before searing and get the pan screaming hot so you get a real crust, dont crowd the pan and sear the edges too, that browned bits are where the flavor lives.

– Put the potatoes under the roast so they soak up juices, but cut big ones so they cook evenly or parboil them 5 to 7 minutes first if you want them softer and done at the same time as the beef.

– When it comes out let it rest loosely tented 10 to 15 minutes, slice thin against the grain with a sharp knife — that simple stuff makes it a lot more tender and not chewy.

– For a glossy, well balanced au jus skim or separate off fat first, reduce the liquid a bit to concentrate flavor, then whisk in your cornstarch slurry a little at a time until you get the thickness you want, finish with a small pat of cold butter for shine and taste, adjust salt or Worcestershire at the end.