🥩 Slow Cooker Sirloin Tip Roast
Tender, juicy beef with potatoes, carrots, onions, and a rich savory gravy. An easy set-it-and-forget-it Sunday dinner!
Ingredients
3–4 lb sirloin tip roast
1½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
1½ lbs baby potatoes, halved
4 large carrots, cut into chunks
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp tomato paste
2 tbsp cornstarch
3 tbsp cold water
Instructions
Season the roast: Pat the sirloin tip roast dry. Rub all over with salt, pepper, garlic powder, and onion powder.
Brown the beef: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side, until nicely browned. This step adds excellent flavor.
Layer the vegetables: Place the sliced onion, potatoes, carrots, and minced garlic in the bottom of a 6-quart slow cooker.
Add the roast: Place the browned roast on top of the vegetables.
Make the cooking liquid: Whisk together beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Pour around the roast.
Slow cook: Cover and cook on LOW for 7–9 hours, or until the beef is tender. Avoid cooking on HIGH if possible, as the roast can become tougher.
Make the gravy: Remove the roast and vegetables. Pour the cooking liquid into a saucepan. Mix cornstarch with cold water until smooth, then whisk it into the liquid. Bring to a gentle boil and cook for 2–3 minutes, until thickened.
Rest and slice: Let the roast rest for 10–15 minutes before slicing thinly against the grain.
Serve: Arrange the roast with the potatoes and carrots and spoon the homemade gravy generously over everything.
⭐ Tips
For the most tender result, cook LOW and slow.
Add mushrooms during the last 2–3 hours if you like.
For extra richness, replace ½ cup of the beef broth with red wine.
If you want a more traditional pot-roast texture, cook until the beef is very tender rather than relying solely on a specific internal temperature.
