This Crock Pot Sirloin Tip Roast is tender and flavorful, perfect for a cozy family dinner. It’s easy to prepare, and the slow cooker does most of the work. It’s a comforting and satisfying meal paired with mashed potatoes to soak up the savory gravy.
I love slow-cooked meals, especially when life gets busy. There’s nothing quite like the smell of a Crock Pot Sirloin Tip Roast filling the house while the day passes. This recipe came to life after a busy week when I needed something that could cook itself, while still delivering a melt-in-your-mouth roast. I wanted to create a dish that was not only flavorful but also easy to tweak depending on what’s in the pantry. So, here’s my tried-and-true recipe for a rich, savory sirloin tip roast that will make your kitchen smell amazing without keeping you tied to the stove!
Delicious By Design
I created this Crock Pot Sirloin Tip Roast recipe to be flavorful and easy to prepare. Searing the meat first gives it a caramelized crust and locks in the juices. Then, the slow cooker does most of the work, tenderizing the roast while it absorbs flavors from bacon, sherry, garlic, and soy sauce. Fresh herbs and vegetables add an earthy taste; the optional butter and flour make a rich gravy with minimal effort. This recipe provides a simple way to create a delicious, comforting meal.
What You’ll Need
This recipe calls for a few simple ingredients, many of which you likely already have. Here’s a quick rundown of what you’ll need:
- Beef sirloin tip roast (4 lbs): This is the star of the show—whole and uncut for that tender, slow-cooked texture.
- Kosher salt and black pepper: Season generously to bring out the beef’s flavor.
- Vegetable oil: Helps get a perfect sear.
- Garlic: A flavor powerhouse in any roast.
- Sherry (or dry wine): Adds a deep, savory note to the sauce.
- Red wine vinegar, low-sodium soy sauce, Worcestershire sauce: These work together to balance acidity and umami.
- Yellow onion and carrots: The classic vegetable companions.
- Bacon strips, thyme, bay leaf, parsley: For extra layers of flavor.
- Optional: Unsalted butter and flour for a rich, homemade gravy.
For substitutions, feel free to use beef broth if you don’t have sherry on hand, or swap out bacon for pancetta for a slightly different flavor.
Ingredient Spotlight
The sirloin tip roast is the real star here. It’s lean yet full of flavor, especially when slow-cooked to perfection. When shopping, look for a well-marbled cut that will remain tender as it slowly cooks. If you can’t find a sirloin tip roast, you can substitute a fattier chuck roast, which will yield a tender result. When selecting beef, choose grass-fed for a richer flavor or grain-fed for a slightly milder taste.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Dry The sirloin tip roast with paper towels and season the meat well on all sides.
Sear the roast: After seasoning, searing the roast creates a golden-brown crust that locks in juices and adds depth to the flavor. While optional, this step is worth it!
Prepare the sauce: In the same pan, sauté garlic and deglaze with sherry (or dry wine), scraping up the browned bits for added flavor.
Layer in the Crock Pot: Add your onions and carrots first, then lay the raw bacon strips and seared roast on top. This ensures the veggies absorb all the wonderful juices.
Slow cook: Add herbs and the sherry sauce, then set your Crock Pot on low for 6-8 hours. This long cook time ensures the roast is fork-tender.
Make the gravy (optional): If you want a rich gravy, create a roux and thicken the strained cooking liquid for a silky sauce.
Serve: Slice or shred the roast, and drizzle with gravy for the ultimate comfort meal.
Make It Your Own
This recipe is versatile! Add potatoes or extra root veggies like parsnips and turnips for additional variety. Not a fan of bacon? You can omit it and still have a flavorful roast. Try adding a tablespoon of Dijon mustard to the sauce for an extra kick.
Recipe Tips
- Searing the meat: While you can skip this step, searing adds caramelization and a depth of flavor that elevates the roast.
- Deglazing the pan: Be sure to scrape all the browned bits from the bottom of the skillet—they’re packed with flavor.
- Rest the roast: After cooking, let the roast rest for a few minutes before slicing to retain its juices.
- Temperature check: If you prefer a firmer roast, aim for an internal temperature of around 190°F.
Storage & Freezing Instructions ❄
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freezing: To freeze, place slices of the roast in freezer-safe bags, along with some of the cooking liquid. It can last up to 3 months in the freezer. When you’re ready to eat, thaw in the fridge overnight and reheat gently in the oven or microwave.
The Perfect Pairings
This recipe is delightful when served over creamy mashed potatoes, tangy sour cream mashed potatoes, or for a sweeter option, try it over velvety mashed sweet potatoes.
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Let’s Make Crock Pot Sirloin Tip Roast
Ingredients
- 4 lbs beef sirloin tip roast whole, uncut
- Kosher salt and black pepper
- 2 tablespoons vegetable oil
- 6 garlic cloves roughly chopped
- 1½ cups sherry or dry wine
- 1 tablespoon red wine vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 yellow onion peeled and cut into wedges
- 1 lb carrots cut into 2-inch chunks
- 3 strips bacon
- 5 sprigs of thyme or 1 teaspoon dried thyme, sage, or rosemary
- 1 bay leaf
- A good handful of parsley chopped (stems separated from the leaves)
- 3 tablespoons unsalted butter at room temperature (optional)
- 3 tablespoons flour optional
Instructions
- Pat the sirloin tip roast dry with paper towels to ensure a good sear. Season the entire roast generously on all sides with kosher salt and black pepper.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the whole sirloin tip roast and sear on all sides until it develops a deep brown crust, about 3 to 4 minutes per side. Remove the seared roast from the pan and set aside.
- In the same skillet, reduce the heat to medium and add the garlic. Stir frequently, cooking until the garlic becomes fragrant and lightly browned, about 1 minute. Be careful not to burn it.
- Carefully pour in the sherry (or dry wine) to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let the mixture simmer for 2-3 minutes to reduce slightly.
- After removing the pan from the heat, stir in the red wine vinegar, soy sauce, and Worcestershire sauce into the sherry mixture. Season with salt and pepper and mix well to combine all the flavors.
- Add the onion wedges and carrot chunks to the bottom of the slow cooker, spreading them out evenly. Lay the raw bacon strips and seared sirloin tip roast on the vegetables. Pour the sherry-garlic mixture over the beef.
- Toss in the thyme sprigs (or dried herbs), bay leaf, and the parsley stems. Cover the slow cooker and cook on low heat for 6 to 8 hours or until the roast is tender and easily pulls apart with a fork. For a firmer texture, cook until it reaches an internal temperature of about 190°F.
- Once cooking is done, carefully remove the whole roast, onions, carrots, bacon, and herbs from the slow cooker. Discard the bacon, bay leaf and herbs.
- If you’d like a thicker sauce, strain the liquid from the slow cooker into a saucepan on the stove. Create a roux by combining 3 tablespoons of unsalted butter with 3 tablespoons of flour in the saucepan over medium heat. Slowly whisk in the cooking liquid, stirring constantly, until the sauce thickens to your desired consistency. This may take about 3-5 minutes. Stir in the parsley leaves at the end.
- Taste for seasoning, add more salt as needed, and a splash of vinegar to brighten the flavors.
- Slice or shred the roast and serve with the carrots and onions, drizzling the rich gravy over the meat. Enjoy your favorite sides!
Tips + Notes
- Searing the meat: While you can skip this step, searing adds caramelization and a depth of flavor that elevates the roast.
- Deglazing the pan: Be sure to scrape all the browned bits from the bottom of the skillet—they’re packed with flavor.
- Rest the roast: After cooking, let the roast rest for a few minutes before slicing to retain its juices.
- Temperature check: If you prefer a firmer roast, aim for an internal temperature of around 190°F.
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