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Overhead shot of sliced sirloin tip roast with baby potatoes and carrots, drizzled with balsamic glaze.

Slow Cooker Sirloin Tip Roast

Make-ahead slow cooker sirloin tip roast with vegetables and gravy, ready in 8 hours. 380 calories per serving.
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Prep Time 15 minutes
Cook Time 8 hours
Chill Time 15 minutes
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 380 kcal

Ingredients
  

Season the Roast

  • 1 1/2 tablespoons kosher salt to taste, or 1 teaspoon per pound of meat
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 tablespoon oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 pounds sirloin tip roast

Cook the Roast

  • 2 tablespoons oil as needed for browning the meat and cooking the veggies
  • 2 medium yellow onions sliced
  • 1 - 2 teaspoons kosher salt to taste
  • 10 cloves garlic minced
  • 3 bay leaves
  • 4 sprigs thyme
  • 3 sprigs rosemary
  • 3 cups beef broth
  • 3 tablespoons balsamic vinegar
  • 4 medium carrots peeled and cut into large pieces
  • 1 1/2 pounds baby potatoes

Make the Gravy and Finish

  • 3-4 tablespoons cornstarch
  • 2-3 cups reserved braising liquid
  • salt and pepper to taste

Instructions
 

Season the Roast

  • Mix and coat roast:

    In a small bowl, mix together 1 1/2 tablespoons kosher salt, 1 teaspoon coarse ground black pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 tablespoon oil, 2 tablespoons Worcestershire sauce, and 1 tablespoon Dijon mustard. Coat the 3-pound sirloin tip roast entirely with this mixture.

Cook the Roast

  • Sear roast on all sides:

    Heat 2 tablespoons oil in a hot skillet or in the slow cooker (if it has a sauté function). Sear the roast on all sides, roughly 3 minutes per side. Take it out of the skillet or slow cooker and set aside.

  • Sauté onions and garlic:

    Pour the remaining oil into the skillet or slow cooker, then add the sliced onions with a pinch of salt. Sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, roughly 30 seconds to 1 minute.

  • Slow cook with herbs:

    If using a skillet, transfer everything to the slow cooker. Place the roast back in the slow cooker, settling it on top of the onions. Add 3 bay leaves, 4 sprigs thyme, 3 sprigs rosemary, 3 cups beef broth, and 3 tablespoons balsamic vinegar. Cover and cook on low for 3-4 hours.

  • Add carrots and potatoes:

    Add the carrots and baby potatoes with generous salt. Cover and continue slow cooking on low for another 4-5 hours.

  • Rest and remove solids:

    Take the roast, potatoes, and carrots out of the slow cooker and set aside. Allow the roast to rest for 10-15 minutes before shredding. Discard the bay leaves, thyme sprigs, and rosemary sprigs.

Make the Gravy and Finish

  • Make gravy from liquid:

    Strain the reserved cooking liquid through a metal sieve to remove solids. In a separate bowl, whisk 3-4 tablespoons cornstarch with some of the cooking liquid to form a smooth slurry. Add the slurry to the strained liquid in the slow cooker (or in a pan over medium-low heat if your slow cooker lacks a sauté function) and simmer until the gravy thickens to your liking. Season with salt and pepper to taste.

  • Shred and serve with gravy:

    Using two forks, pull the tender beef into large chunks. Drizzle the roast, potatoes, and carrots with gravy. Serve over mashed potatoes or a side of vegetables.
Keyword crock pot recipes, slow cooker sirloin tip roast, top round roast recipes crock pot