Slow Cooker Sirloin Tip Roast

4.82 from 50 votes

This sirloin tip roast recipe is the best sirloin tip roast crock pot meal! Slow-cooked for fall-apart tender beef with incredible flavor.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Keyword: Beef, slow cooker pot roast, crock pot dinners, sirloin tip roast, sirloin tip roast slow cooker

Servings: servings

Calories: 174kcal

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 (cooking time). 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.

Pat the meat dry with paper towels before seasoning and searing. This allows the meat to develop that crispy fond (crust) during browning.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the roast in a pan with a bit of beef broth or use the microwave in 30-second intervals.

Recipe Variations:

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.

Storing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the roast in a pan with a bit of beef broth or use the microwave in 30-second intervals.