Go Back
–+ servings
A sirloin tip roast sliced and placed on a serving dish.

Slow Cooker Sirloin Tip Roast

This slow cooker sirloin tip roast is tender and ful of flavor. After a quick searing and an 8-hour low and slow braise this tough cut of beef is transformed into a succulent roast beef dinner. A big bonus is the amazing sauce that is perfect for a mound of mashed potatoes!
4.91 from 11 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 4 to 6 Servings
Calories: 353kcal
Author: Pat Nyswonger

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.

Nutrition

Serving: 1 | Calories: 353kcal | Carbohydrates: 6g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 903mg | Fiber: 1g | Sugar: 1g