Why You’ll Love This Recipe
This recipe turns a lean and often tough cut of beef into a succulent, flavorful roast with minimal effort. The slow cooker does all the work, allowing the meat to absorb all the flavors while becoming fall-apart tender. It’s a comforting meal that’s great for Sunday dinners, meal prepping, or entertaining. Pair it with mashed potatoes, roasted veggies, or even slice it for sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef sirloin tip roast
- Salt and black pepper
- Garlic (minced)
- Onion (sliced)
- Beef broth
- Worcestershire sauce
- Dried thyme
- Dried rosemary
- Olive oil
- Optional: red wine, carrots, or baby potatoes for a full one-pot meal
Directions
- Season the roast generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned. (Optional but recommended for extra flavor.)
- Place sliced onions and garlic in the bottom of the slow cooker.
- Set the seared roast on top of the onions.
- In a small bowl, whisk together beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast.
- Cover and cook on low for 8–9 hours or high for 4–5 hours, until the roast is fork-tender.
- Let rest for 10 minutes before slicing.
- Optional: strain the cooking liquid and simmer it in a saucepan with a cornstarch slurry to make a simple gravy.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 8–9 hours on low or 4–5 hours on high
Total time: About 8 hours 15 minutes
Variations
- Add vegetables: Include carrots, potatoes, or parsnips in the slow cooker for a complete meal.
- Use wine: Replace some of the broth with red wine for a deeper, richer flavor.
- Garlic herb crust: Mix fresh herbs with minced garlic and olive oil to rub on the roast before searing.
- Make it spicy: Add crushed red pepper flakes or a splash of hot sauce for a kick.
- Shred it: Instead of slicing, shred the roast and serve over mashed potatoes or in sandwiches.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm in a covered skillet with a splash of broth.
To freeze, slice or shred the cooled roast and store in freezer-safe containers with some of the cooking juices for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What is a sirloin tip roast?
Sirloin tip roast comes from the round, a lean cut that’s best cooked slowly at low temperatures to become tender.
Do I need to sear the roast first?
Searing adds flavor and a nice crust, but it’s optional if you’re short on time.
Can I cook it on high instead of low?
Yes, but for best texture and tenderness, low and slow is recommended.
Can I use a different cut of beef?
Yes, chuck roast, rump roast, or bottom round are good alternatives for slow cooking.
How do I make gravy from the drippings?
Strain the liquid, simmer it in a saucepan, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.
Should the roast be fully covered in liquid?
No, just enough liquid to cover the bottom third of the roast is needed—too much can dilute the flavor.
Can I use fresh herbs instead of dried?
Yes, use about 3x the amount of fresh herbs as dried. Add them near the end of cooking for best flavor.
Is this recipe keto-friendly?
Yes, it’s naturally low-carb. Just skip any added starchy vegetables.
Can I use onion soup mix instead of herbs?
Absolutely! Replace the herbs with a packet of onion soup mix for an easy flavor boost.
What’s the best way to slice the roast?
Slice against the grain for the most tender texture.
Conclusion
Slow Cooker Beef Sirloin Tip Roast is a low-effort, high-reward dish that turns a simple cut of beef into a comforting, flavorful meal. With rich herbs, savory broth, and tender meat, it’s a classic roast that’s perfect for family dinners or make-ahead meals. Once you try this easy, set-it-and-forget-it recipe, it’s bound to become a regular in your rotation.
PrintSlow Cooker Beef Sirloin Tip Roast
Slow Cooker Beef Sirloin Tip Roast is a no-fuss, flavorful dish made with a lean cut of beef that becomes incredibly tender after hours of slow cooking. Seasoned with garlic, herbs, and broth, it’s the perfect comforting meal for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 8–9 hours (low) or 4–5 hours (high)
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 (3–4 lb) beef sirloin tip roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 3–4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Optional: ½ cup red wine
- Optional: 3–4 carrots, chopped
- Optional: 1 lb baby potatoes
Instructions
- Season roast generously with salt and pepper.
- In a skillet over medium-high heat, heat olive oil and sear the roast on all sides until browned. Set aside.
- Place sliced onions and garlic in the bottom of the slow cooker.
- Set the roast on top of the onions.
- In a small bowl, whisk together beef broth, Worcestershire sauce, thyme, and rosemary. (Add wine if using.) Pour over roast.
- Cover and cook on low for 8–9 hours or high for 4–5 hours, until fork-tender.
- Remove roast and let rest 10 minutes before slicing. Optional: thicken cooking liquid with cornstarch slurry for gravy.
Notes
- For best flavor, don’t skip searing the roast before slow cooking.
- Cut vegetables into large chunks to prevent overcooking.
- Slice the roast against the grain for best texture.
- Use fresh herbs near the end of cooking for brighter flavor.
- Great for shredding and using in sandwiches or meal prep.
Nutrition
- Serving Size: 1/6 of roast with broth
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
