Sirloin Tip Roast In The Crockpot

This sirloin tip roast in the crockpot cooks with Yukon Gold potatoes, baby carrots, onion, and a savory tomato-beef broth until the meat is fall-apart tender. Sear the roast first for extra flavor, then let the slow cooker do the rest until the beef shreds easily.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Sirloin Tip Roast In The Crockpot

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Servings: serving

Calories: 305kcal

Ingredients

2-3 pound sirloin tip roast
1 pound Yukon gold potatoes
8 ounce carrots
1 medium yellow onion sliced
4 bay leaves
6 ounce tomato paste
beef broth (see instructions)
3 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce
1 teaspoon dried thyme
2 teaspoon dried rosemary

Seasoning Mix

1 tablespoon salt
1 teaspoon black pepper
2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika

Instructions

Remove the sirloin tip roast from the packaging and pat it dry. Combine the salt, black pepper, garlic powder, onion powder, and smoked paprika, then season the roast generously on all sides.
Heat a little oil in a skillet over medium-high heat. Sear the roast on all sides until browned. This step is optional, but it adds better color and deeper flavor.
Place the roast in the center of the crockpot. Arrange the baby carrots, sliced onion, and halved or quartered Yukon Gold potatoes around the roast.
Spoon the tomato paste around the vegetables. Pour in enough beef broth to reach slightly above the middle of the roast, then add the bay leaves, balsamic vinegar, Worcestershire sauce, dried thyme, and dried rosemary.
Cover and cook on HIGH for about 6 hours or LOW for about 8 hours. Cooking time can vary depending on the size and thickness of the roast, so continue cooking if needed until the meat is tender.
To test the roast, stick a fork into the meat and gently turn it. The fork should turn with a little resistance and the beef should begin to pull apart easily. If there is still a lot of resistance, continue cooking and check again later.
Once tender, shred the roast and remove the bay leaves. Stir the cooking liquid well so the tomato paste fully combines with the broth, then serve the beef with the vegetables and spoon the savory cooking liquid over the top.

Nutrition

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