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!
Servings: 4 Servings
Ingredients
- 2½ -3 pounds sirloin tip roast
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion chopped
- 1 medium 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
- 1 bundle rosemary and thyme sprigs tied with string
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
