This slow cooker sirloin tip roast is a delicious comfort food meal that will definitely win hearts and go down as a family favorite! A low and slow braise in the slow cooker transforms this tough cut of beef into a succulent roast beef dinner.
You’ll use the cooking liquids to create an amazingly flavorful sauce to drizzle over the meat (with extra spooned over a mound of crockpot mashed potatoes!).
Our slow cooker sirloin tip roast recipe couldn’t be easier!
The magic of the slow cooker is quite possibly the most appreciated when it comes to tough cuts of meat. Braised in broth and other aromatics for eight hours works wonders on the meat. The result is a fall-apart tender sirloin tip roast that just begs to be served with fluffy mashed creamer potatoes and green beans or broccoli casserole.
A sirloin tip roast, also known as a round tip roast, is a flavorful but tough cut of beef that is lean and often braised or used in slow-cooked recipes like beef stew, beef barley soup, or caldo de res. It’s the ideal cut for braising low and slow.
This is a great recipe if you’re looking to make the most of this cut, turning it into a mouthwatering Sunday dinner or delicious special occasion meal.
Why This Recipe Works
How wonderful is it to come home to dinner already made!?
We love our slow cooker recipes (like these Pork Chops and Vegetables, slow cooker Tri-Tip Roast and Crockpot Whole Chicken). They’re hearty and wholesome and, quite honestly, a lifesaver on a day when you don’t feel like putting in a whole lot of effort to get dinner on the table.
The best part about this easy slow cooker recipe is it doesn’t take much active prep time. Give the roast a quick sear, then throw everything into the slow cooker before you head out the door in the morning.
The low heat over several hours turns the meat into super tender beef roast that is comfort food to the max!
Our beef sirloin tip roast is:
- a tender and flavorful slow cooker roast
- simple to prepare
- a hearty meal that makes great leftovers.
The Ingredient List
This Crock Pot roast calls for simple ingredients like aromatics, seasonings, and a beefy broth flavored with red wine, Dijon, and Worcestershire sauce. Fresh herbs add a whole lot of flavor to the roast so don’t skip them!
Here’s what you’ll need:
- sirloin tip roast
- salt and ground black pepper
- vegetable oil
- aromatics: onion, fennel, garlic
- red wine
- Worcestershire sauce
- Dijon mustard
- beef broth (or bone broth or even chicken stock)
- cornstarch
- fresh herb bundle with rosemary and thyme sprigs tied with cooking twine (plus more fresh herbs for garnish)
How to Make this Slow Cooker Sirloin Tip Roast:
Here is quick look at the steps in the process, but be sure to scroll to the bottom of the page to view the printable recipe card for this slow cooker sirloin tip roast recipe.
Before you begin, make sure to pat the meat dry with a paper towel to remove any surface moisture. This will help it brown easier. Season all sides with salt and pepper.
In a large skillet set over medium-high heat, sear the meat in the oil.
Use tongs to turn the roast to brown on all sides. Place the roast in the slow cooker.
In the same skillet, add the remaining oil and cook the onion, fennel and garlic until lightly browned. Add the wine, then the Worcestershire sauce and mustard. Transfer the liquid mixture to the slow cooker.
In a small separate bowl, whisk together the cornstarch and 1 cup of the beef broth. Stir it into the slow cooker. Pour the remaining beef broth into the slow cooker and add the bundle of fresh herbs.
Cover it with the lid and set the temperature for 8 hours on the low setting, or 5 hours on high setting. When done, place roast on a cutting board to rest for 10 minutes.
Strain the cooking liquid, discarding the strained solids. Heat the sauce, taste, and adjust with seasoning if needed, then transfer it to a serving dish.
Slice the beef against the grain and arrange it on a serving platter. Serve the sauce with the roast.
Tips for Success
- If you have a larger roast of 4 to 5 pounds, you should increase the cooking time to 10 hours on low setting.
- Use paper towels to dry the meat before you sear it. If the meat has surface moisture, it will create steam and won’t get a brown crust.
- To speed up the prep time, you can use a food processor to pulse the vegetables.
- If you prefer to omit the wine, you can substitute it for the same amount of beef broth.
- For a thicker sauce, mix a couple of tablespoons of cornstarch with water or beef broth and stir into the strained sauce in the pan.
- Store leftovers in an airtight container for up to five days.
- If the sirloin tip roast is frozen, make sure you defrost it before placing it in the slow cooker (per USDA guidelines).
✅ Substitutions and Variations
- You can substitute the sirloin tip roast for other tough cuts of beef, such as a rump roast, tri-tip, eye of round, top round, or chuck roast.
- Add potatoes, carrots, and onions to the crockpot, similar to our slow cooker pot roast.
⏲ Storage and Reheating
Store leftovers in an airtight container for up to five days in the fridge. You can also freeze the leftover meat for three months.
To reheat the roast, place it in a dish and pour the leftover sauce (or some extra broth) over the meat. Cover the dish and bake at 300°F until heated through.
Check our ideas for leftover roast beef recipes.
The slow cooker for the win, once again. We love the flavor and tenderness of this slow cooker sirloin tip roast, and we hope it’s a hit on your dinner table, too.
To make this a complete meal, here are some more suggestions to serve with this dinner.
- buttery cornbread
- Texas toast garlic bread
- roasted asparagus
- roasted root vegetables
- coconut rice or Instant Pot wild rice
- braised fennel
- sauteed glazed carrots
- strawberry spinach salad
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? More Recipes You Will Love:
Our Dutch Oven Pot Roast is an epic Sunday meal! Tender meat is served with a flavorful gravy created from the braising liquid. Serve it with some homemade Dutch oven bread.
Our slow cooker Coq Au Vin is a hearty chicken stew that has a rich flavor from a wine-based broth. Serve it with our arugula burrata salad for an amazing meal.
Slow Cooker Turkey Chili is the coziest comfort food dish that is sure to warm you up! This one-pot meal is so simple to prepare, and the best part about the Crock Pot method is that the flavors intensify all day as it simmers. Serve it with jalapeno cheddar cornbread.
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Slow Cooker Sirloin Tip Roast
Ingredients
- 2-½ -3 pounds sirloin tip roast
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion chopped
- 1 fennel bulb cored and chopped
- 3-4 garlic cloves chopped
- 1 cup red wine
- 1 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- 3 cups beef broth
- ⅓ cup cornstarch
- Fresh herb bundle: rosemary and thyme sprigs tied with string
- Rosemary and thyme sprigs for garnish
Instructions
- Pat the meat dry with a paper towel to remove any surface moisture then sprinkle all sides with salt and pepper.
- Set a large, heavy bottomed skillet over high heat. Add 2 tablespoons of the oil, and when it is hot, sear the meat, turning with tongs to brown all sides. Searing the meat will add an extra layer of flavor.
- Transfer the meat to the slow cooker.
- Adjust the heat under the skillet to medium and add the remaining tablespoon of oil to the skillet. Add the chopped onion, fennel, and garlic. Cook until lightly browned, about 2-3 minutes. Pour in the wine and cook for 1 minute to burn off the alcohol. Whisk in the Worcestershire sauce and the mustard. Transfer to the slow cooker.
- In a small dish, whisk together the cornstarch and 1 cup of the beef broth. Stir into the slow cooker. Pour the remaining beef broth into the slow cooker and add the bundle of fresh herbs.
- Cover the slow cooker and set the temperature for 8 hours on low setting or 5 hours on high setting.
- Remove and discard the tied bundle of herbs.
- Transfer the meat to a cutting board and let it rest for 10 minutes.
Make the Gravy
- Pour the cooking liquid through a mesh strainer set over a saucepan. Discard the strained solids. Heat the sauce for 2 to 3 minutes over medium heat.
- If you prefer a thicker sauce, whisk two tablespoons of cornstarch with ¼ cup broth. Pour the cornstarch slurry into the sauce while constantly stirring. Continue whisking for 2 to 3 minutes until thickened.
- Taste and adjust the seasoning if necessary and transfer to a serving dish.
- Slice the beef against the grain and arrange it on a serving platter. Serve the roast with the sauce.
Notes
- You can substitute the sirloin tip roast with other tough cuts of beef such as a rump roast, tri-tip, eye of round, top round, or chuck roast.
- If you have a larger roast of 4 to 5 pounds, you should increase the cooking time to 10 hours.
- To get a rich, brown crust when searing, it is essential to remove as much surface moisture from the meat as possible.
- You can substitute the wine for the same amount of beef broth.
- To make this a full one-pot meal, add potatoes and carrots halfway through the cooking time.
Pamela
Saturday 26th of August 2023
Wonderfully tender meat with lovely rich flavor and sauce. Terrific!
Pamela
Monday 11th of September 2023
@Pat Nyswonger, Making this again today and completely freaked out when I couldn’t find the printed recipe! Had to redo my search online, and thankfully I found it again. My tablet is very old and very full, so I hadn’t bookmarked or saved the recipe. Almost had a crisis on my hands!
Pat Nyswonger
Saturday 26th of August 2023
Thanks for your comments, Pamela....I am so pleased that you enjoyed this recipe.