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Slow Cooker Beef Sirloin Tip Roast

Slow Cooker Beef Sirloin Tip Roast

This Slow Cooker Beef Sirloin Tip Roast is the fall apart pot roast you'll remember from your mom's kitchen! Tender shredded beef with carrots, potatoes and a rich au jus sauce will have the entire family at the dinner table - forks in hand!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Course Entree
Cuisine American
Servings 6 people
Calories 515 kcal

Equipment

Ingredients
  

  • 3 pounds sirloin tip roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1.5 pounds petite red or gold potatoes
  • 5 carrots peeled and cut into 3 pieces each
  • 1 medium yellow onion sliced into rings
  • 3 stalks celery cut into 3 pieces each
  • 3 tbsp butter diced
  • 1 cup beef broth or stock
  • 5 oz can v8 juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 teaspoons garlic powder
  • 1 teaspoons basil
  • 1 teaspoon thyme
  • 2 tbsp corn starch

Instructions
 

  • Rinse and pat dry roast. Sprinkle all sides with salt & pepper and pat into the roast.
    3 pounds sirloin tip roast, 1 tsp salt, 1 tsp black pepper
  • OPTIONAL: In a large skillet, over medium high heat add olive oil. Sear roast on all sides. Turn off heat and set aside. (You don't have to sear - I think it adds a little flavor - but it's not necessary!)
    2 tbsp olive oil
  • At the bottom of large slow cooker, place potatoes on bottom of slow cooker. Top with carrots, onion and celery. Top with diced butter and place browned sirloin tip roast on top of veggies.
    1.5 pounds petite red or gold potatoes, 5 carrots, 1 medium yellow onion, 3 stalks celery, 3 tbsp butter
  • In a medium bowl, whisk beef broth, v8 juice, Worcestershire sauce, brown sugar, garlic powder, basil and thyme. Pour over the roast.
    1 cup beef broth or stock, 5 oz can v8 juice, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 teaspoons garlic powder, 1 teaspoons basil, 1 teaspoon thyme
  • Close the lid and slow cook on Low for 8-10 hours or until meat is tender and easily pulls apart with a fork. It's best to cook tougher cut of meat like this one on low heat for the most fork tender results.
  • Remove meat and veggies in whole pieces (as best you can) to a large bowl and set aside in dish momentarily. Add corn starch to au jus liquid and whisk until thickens
    2 tbsp corn starch
  • Add meat back into au jus and shred with two forks right in the slow cooker, gently stir and serve with the veggies.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1.5cupsCalories: 515kcalCarbohydrates: 34gProtein: 52gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 140mgSodium: 849mgPotassium: 1616mgFiber: 4gSugar: 10gVitamin A: 8814IUVitamin C: 20mgCalcium: 98mgIron: 6mg
Keyword crock pot, pot roast, slow cooker
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