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–+ servings
Bella

Crockpot Sirloin Roast is the perfect family dinner.

This Crock Pot Sirloin Tip Roast is a hearty, hands-off comfort meal that practically cooks itself. Juicy beef slow-simmers over a bed of carrots, potatoes, and onions in a flavorful broth, delivering tender meat and rustic veggies with every bite. Perfect for cozy weeknights or Sunday suppers.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 sirloin tip roast about 3–4 pounds, preferably well-marbled
  • 1 pound baby potatoes halved if large
  • 4 to 5 carrots peeled and cut into chunks
  • 1 onion sliced
  • 2 cups beef broth
  • 1 tablespoon soy sauce or low-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  •  
  • Optional: 1 tablespoon cornstarch for thickening the gravy

Method
 

  1. Place the halved potatoes, chopped carrots, and sliced onion in the bottom of the slow cooker to form a base.
  2. Pat the roast dry with paper towels. Rub all sides with garlic powder, onion powder, thyme, paprika, salt, and black pepper.
  3. Set the seasoned roast on top of the vegetables in the slow cooker.
  4. In a small bowl, mix together the beef broth and soy sauce. Pour this mixture evenly over the roast and veggies.
  5. Cover the slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours. Cooking on low is ideal for the most tender results.
  6. Once the roast is fork-tender and shreds easily, remove it along with the vegetables.
  7. To make a quick gravy (optional), whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the leftover cooking juices and turn the slow cooker to high. Simmer for 5–10 minutes until thickened.
  8. Slice or shred the roast and serve hot with the vegetables and gravy, if using.

Notes

  • For extra flavor, sear the roast in a hot skillet before adding to the slow cooker.
  • Leftovers store well and make great sandwiches or hash the next day.
  • You can substitute sweet potatoes or parsnips for the carrots and baby potatoes.
  • For a richer gravy, stir in a tablespoon of butter at the end.

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