You’ll love the flavor of this tender Sirloin Tip Roast (Slow Cooker). And the crock pot does all the work! Just add the ingredients and come back to a perfectly cooked tri tip roast.
Picture this: You’re rushing out the door for a long day at work and realize that you deserve a delicious homemade meal after getting home.
Slow cookers are convenient, magical meal makers! They handle the hard work of cooking the food while you go about your day. Before you leave the house, add the ingredients to the crock pot. Then, set the temperature and let it handle the rest.
You’ll be greeted with the aroma of a freshly cooked dinner when you arrive home!
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Reasons to Love Our Sirloin Tip Roast (Slow Cooker)
- Easy to prepare.
This recipe needs very little preparation, so it’s perfect for busy nights!
- Tender and juicy
Slow cooking makes this recipe always comes out fork tender and juicy. This recipe will bring you delight with every bite!
We all know that this boneless, lean cut is one of the cheapest compared to other cuts of beef. And affordable doesn’t mean it’s not delicious!
- Perfect for Entertaining
This recipe is ideal for serving at a dinner party or gathering. You can make a big batch and feed this to a large number of people with minimal effort and without breaking the bank.
Ingredient Notes and Substitutions
- Boneless Beef Tip Roast
Also known as ball tip, round tip, or crescent roast. This cut of beef comes from the round primal, or tip of the sirloin primal. The meat is removed from the bones, then tied with cotton twine to maintain its shape.
It’s a leaner cut than many of the other beef roasts, but with just enough fat/marbling to produce a flavorful, tender meal. You can use sirloin steak to make all kinds of crowd-pleasing dishes like these beef kabobs in the oven.
Good Substitutes for Sirloin Tip Roast
- Rump Roast – It’s similar in taste but has a slightly more robust flavor and is less tender than sirloin tip. Yet, still lean and can be slow-cooked to tenderness.
- Chuck Roast – Comes from the shoulder and is known for its texture and rich flavor. It’s typically less expensive than a tip cut. We use beef chuck to make Crock Pot Swiss Steak.
- Brisket – This cut comes from the lower chest, so it’s fattier and has a lot of connective tissue. It’s a great cut for smoking and other “low and slow” cooking methods.
- Short Ribs – This cut is fattier, with a rich, meaty flavor, and also often braised or slow cooked to have a flavorful and tender result.
Short rib rigatoni is one of our favorite meals to make with this cut.
Need some other pot roast dinner ideas?
If you are short on time, set your slow cooker in the morning and come home to a fabulous Crock Pot Chuck Roast.
For a special occasion or holiday meal, you can’t go wrong with a Prime Rib Roast!
Or, make our most popular beef recipe, a delicious Dutch Oven Pot Roast.
Sirloin Tip Roast (Slow Cooker) FAQ
For juicy, fall-apart, fork tender meat, slow cook a sirloin tip roast, or use another “low and slow” cooking method.
No, they are completely different cuts of meat. A sirloin tip is a lean cut of beef from the round primal cut, near the sirloin primal. Top sirloin comes from the sirloin primal cut and is typically cut into steaks.
Although it’s usually sliced for serving, it also makes for incredibly juicy shredded beef!
Shredded sirloin roast is perfect for sliders and sandwiches, on nachos, and even in casseroles and soups!
Sirloin Tip Roast (Crock Pot) Recipe Tips
- Season the roast.
Just a few fresh or dried herbs and spices will enhance the flavor of your dish.
2. Sear the beef.
This step is optional. But searing meat in a hot skillet with oil creates a crust that keeps all of the juices inside.
Plus, the caramelized, golden brown crust is more appetizing and appealing.
- Add broth.
To prevent sirloin tip roast in the slow cooker from becoming dry, we use broth to keep the meat juicy.
The other benefit is that the broth creates an amazing base for gravy!
- Let the meat rest before serving!
Give the beef 10 to 15 minutes of rest time before slicing and serving. This will allow the juices to redistribute. This is the key to a tender, fall-apart pot roast!
- Add vegetables: You can add carrots and potatoes and serve alongside the dish for a complete meal.
- Mexican style: Season with chili powder, cumin, and paprika, then add diced chilies.
- Italian style: Season with Italian herbs, such as basil, oregano, and rosemary, and add chopped tomatoes.
- Asian style: Season with ginger, soy sauce, and five-spice powder, and add sliced onions, garlic, and diced bell peppers.
- Skip searing: I mentioned above that browning is optional. If you choose this method, skip the searing part and follow the remaining cooking process. However, this may result in a slightly different outcome in terms of flavor and texture.
Tri Tip Roast Serving Suggestions
The best way to serve this meal is to cut the sirloin tip roast into thin pieces and drizzle them with gravy. It’s delicious with a side of roasted vegetables.
Sirloin Tip Roast (Slow Cooker Recipe)
- 3 pounds boneless sirloin tip roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 medium onions sliced thinly
- 2 cups beef broth or stock
- 1 tablespoon Worcestershire sauce
- 1-2 sprigs fresh rosemary or 1 teaspoon dried
- Unwrap and remove any twine from the beef roast. Measure seasonings into a small bowl; stir to combine. Sprinkle seasoning liberally on all sides of the roast.
- Add oil to skillet over medium-high heat. **If your slow cooker has a sauté option, you can use that. When oil is shimmering, add it to the skillet and brown on all sides for 2-3 minutes each, or until a golden brown crust develops. (See Notes)
- Layer half of the onions in the bottom of the crockpot. Place browned roast over the onions, then layer the other half of the onions and the rosemary sprigs (if using) on top of the meat. Combine the Worcestershire sauce and beef broth, then pour the liquid around the roast in the bottom of the slow cooker.
- Cook on LOW heat for 8 hours. When done, the roast should be fork tender (you should be able to twist a fork in it) and the internal temperature at the thickest portion of the beef should reach at least 165ºF.
- Remove the sirloin roast from crockpot and transfer it to a carving board or serving platter. Tent the meat with a sheet of aluminum foil and allow it to rest for 10 minutes before serving.