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Sirloin Tip Roast in Crock Pot (Slow Cooker Recipe)
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×Sirloin Tip Roast in Crock Pot (Slow Cooker Recipe)
Published: Sep 21, 2023 · Modified: Nov 26, 2023 by Tara Smithson · This post may contain affiliate links. Jump to Recipe·Print RecipeThis Beef Sirloin Tip Roast in Crock Pot is slow cooked to perfection. It only takes 15 minutes to prep, then cook it in the slow cooker all day for an easy dinner and serious comfort food!  this recipe
When it comes to an easy weeknight meal, sign me up! Our lives just seem to keep getting busier, and sometimes a slow cooker meal is just what we need. For more simple weeknight meals to add to your meal plan this week, check out my White Cheddar Mac and Cheese, Roast Beef Sliders, and Dutch Oven Pork Tenderloin. Jump to:Why You'll Love This Slow Cooker Meal:Ingredients:Substitutions and Variations:How to Make Sirloin Tip Roast in the Crockpot:Expert Tips:Recipe FAQs:More Lazy Dinners You Will Love:Recipe Why You'll Love This Slow Cooker Meal: First off, it's made in the slow cooker, so that's a win This Roast cooks low and slow all day for a tender pull apart beef The veggies are thrown right in with the meat, so no need to make extra sides Only 15 minutes of prep time in the morning and you'll have a dinner ready that everyone lovesBig on Crockpot Meals? Try my Crockpot Chicken Enchiladas too! Ingredients:
Sirloin Tip Roast-A really lean cut of beef that is best cooked low and slow until tender and it falls apart. Carrots, potatoes, and onion- These vegetables hold up really well in the crockpot over a length of time and they bring lots of flavors into the roast. Spices- A blend of salt, pepper, thyme, paprika, garlic and onion powder are used for seasoning. Beef Stock-Made with the bones of the animal and has a much deeper richness than beef broth. I highly suggest All Kitchen Beef Stock if you can find it in your grocery store. Otherwise, any brand of beef stock will do. Butter, flour and tomato paste- Create a roux to thicken the beef stock at the end of cooking and bring in a bit more flavor. *Full recipe ingredients and quantities can be found in the recipe card below. Substitutions and Variations:If you can't find a Sirloin Tip Roast, a Chuck Roast is a good substitute. Look for one in the 3 to 4 pound range. How to Make Sirloin Tip Roast in the Crockpot:
Step 1: Bring a large dutch oven or pot to medium heat on the stovetop. Add in olive oil and allow it to warm up. Place the roast in the dutch oven and sear each large side for 2 minutes. Transfer the roast into the crockpot. 
Step 2: Whisk together the salt, pepper, paprika, dried thyme, garlic powder and onion powder. Sprinkle over the roast in the crockpot. 
Step 3: Surround the roast in the slow cooker with garlic, carrot, onion, and potatoes. Pour beef stock over the roast. Cook for 8 hours on low, flipping half way through. After 8 hours, turn the heat to high and cook an additional hour or until the internal temperature is between 200 and 205 degrees and the meat is easily pulled apart. 
Step 4: Remove the beef to a cutting board and shred into pieces using your hands or two forks. I take the potatoes out because they are really tender at this point and easily fall apart. 
Step 5: While the roast and potatoes are out of the crockpot, melt the butter and add into a bowl with flour, tomato paste, and about ½ cup of stock from the roast. Whisk together until no flour is visible and add into the crockpot. Stir to combine. 
Step 6: Add the beef and potatoes back into the crockpot and season with salt and pepper to taste. Serve straight from the slow cooker or on a platter. 
Step 7: If you're serving on a platter, use a deep one, so you can serve with the stock in the dish or serve extra on the side. Top with fresh parsley and enjoy! Expert Tips: The easiest way to shred beef is with two forks or just using your hands to pull it apart. Cooking a larger roast than 3 lbs? You will need to cook it longer, between 10-11 hours. I don't recommend cooking a larger than 4 lb roast in the crockpot. If you want the juices to get thicker like gravy, remove a few ladles of stock and discard before adding the flour, butter and tomato paste roux. Double up the butter and flour to 2 tablespoons each.Love Comfort Food? Try my Baked Beef Short Ribs with Red Skinned Mashed Potatoes and this Spaghetti with Alfredo Sauce. Recipe FAQs: Do I have to sear the sirloin roast first?No, but I do think you will get an overall better flavor and it will cook for less time. What temperature should you cook sirloin roast to?The internal temperature of the roast should reach between 200 and 205 degrees. This will ensure the roast has been slow cooked until it will easily pull apart and be full of flavor. How to Store Leftovers:Store the leftovers in a sealed container in the fridge for up to 3 days. What can I make with leftover roast?If you have a lot of roast leftover, try serving it over baked potatoes or even eating the beef on a hoagie roll with some provolone cheese. You could also make quesadillas with the leftover meat. So many choices! More Lazy Dinners You Will Love: Chipotle Chicken Avocado Melt (Panera Copycat) Oven Baked Boneless Chicken Thighs Oven Baked Italian Sausage with Peppers and Onions Cajun Shrimp and Sausage PastaIf you tried this Sirloin Tip Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you! PrintRecipe clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sirloin Tip Roast in Crock Pot (Slow Cooker Recipe)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews Author: Tara Smithson Total Time: 8 hours, 15 minutes Yield: 3 lb roast 1x Print Recipe Pin Recipe DescriptionThis Beef Sirloin Tip Roast in Crock Pot is slow cooked to perfection. It only takes 15 minutes to prep, then cook it in the crock pot all day for an easy dinner and some serious comfort food! Ingredients Scale 2 tablespoons olive oil 3 lb Sirloin Tip Roast, with cooking twine removed and patted dry 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon paprika 1 teaspoon salt + additional to taste ⅛ teaspoon black pepper + additional to taste 2 garlic cloves, minced 1 onion, peeled and chopped into large pieces 2 cups baby carrots 1.5 lbs of baby red potatoes 2 cups beef stock 1 tablespoon tomato paste 1 tablespoon salted butter 1 tablespoon all purpose flour 2 tablespoons of fresh parsley, minced Instructions Bring a large dutch oven or pot to medium heat on the stovetop. Add in olive oil and allow it to warm up. Place the roast in the dutch oven and sear each large side for 2 minutes. Transfer the roast into the crockpot. Whisk together the salt, pepper, paprika, dried thyme, garlic powder and onion powder. Sprinkle over the roast in the crockpot. Surround the roast in the slow cooker with garlic, carrot, onion, and potatoes. Pour beef stock over the roast. Cook for 8 hours on low, flipping half way though. After 8 hours, turn the heat to high and cook an additional hour or until the internal temperature is between 200 and 205 degrees and the meat is easily pulled apart. Remove the beef to a cutting board and shred into pieces using your hands or two forks. I take the potatoes out because they are really tender at this point and easily fall apart. While the roast and potatoes are out of the crockpot, melt the butter and add into a bowl with flour, tomato paste, and about ½ cup of stock from the roast. Whisk together until no flour is visible and add into the crockpot. Stir to combine. Add the beef and potatoes back into the crockpot. Season with salt and pepper to taste. Serve straight from the slow cooker or on a platter. If you're serving on a platter, use a deep one, so you can serve with the stock or serve extra on the side. Top with fresh parsley and enjoy! Equipmentdutch oven Buy Now →Slow Cooker Buy Now → Notes The easiest way to shred beef is with two forks or just using your hands to pull it apart. If you want the juices to get thicker like gravy, remove a few ladles of stock and discard before adding the flour, butter and tomato paste roux. Double up the butter and flour to 2 tablespoons each. Prep Time: 15 minutesCook Time: 9 hoursCategory: dinnerMethod: slow cookerCuisine: American Did you make this recipe?Share a photo and tag us at Simply_Made_Eats We can't wait to see what you created! More Easy Dinner RecipesChicken Couscous (One Skillet Dinner)Chicken Pesto SandwichChopped Italian Sliders on Hawaiian RollsTaco Stuffed Peppers About Tara SmithsonHi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens. Reader InteractionsCommentsSherry Lynn Terzian October 25, 2023 at 10:26 am Hello to one of the best food bloggers ever! I'm making this now and it is super easy. I wish everyone could smell my kitchen. I took a break and put in some laundry and when I walked back into the kitchen it smelled amazing. I'm laughing because no one is here to smell it but me. I hope it will last all day long. Thank you, Tara, for the easy to make recipe and I love Simply Made Eats. Reply Tara Smithson October 25, 2023 at 10:41 am Awe, you are the sweetest ever! This one smells so good & so easy right? Thank you so much for the review! ReplyRich September 30, 2023 at 3:27 pm Delish & so easy to throw in the crockpot! Yum! Reply Leave a Reply Cancel reply Primary Sidebar 
Hello, I'm Tara ~ A recipe developer, content creator & busy mom of two kids (and a chocolate lab). I've been putting dinners on our family table for more than a decade and I understand the time struggle. I love helping busy families save time in the kitchen by creating quick and easy recipes filled with flavor! Whether it's a 30 minute easy weeknight dinner or a one pot meal, your family will have a homemade meal on the table in less time than it would be to get take out. Welcome to Simply Made Eats..now let's get cooking. More about Tara → Solve the Dinner DilemmaSubscribe to my Weekly Newsletter for FREE access to all my new recipes + other exclusive goodies. Plus, get my 5 favorite weeknight dinner recipes + a pantry list to make meal time so much easier. Summer Recipes Elote Dip (Mexican Street Corn Dip) Couscous Stuffed Peppers Mango Habanero Salsa Strawberry Pecan Salad Baked Crispy Chicken Tacos Lemon Bars with Graham Cracker Crust Popular Recipes Creamy Garlic Parmesan Risotto Brioche French Toast Casserole Easy Crescent Roll Cinnamon Rolls Boneless Beef Short Ribs (Oven Baked) Four Cheese Pasta (Cheesecake Factory Copycat) Crusted Chicken Romano (Cheesecake Factory Copycat Recipe) Footer
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Hi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens. 【本文地址】