This recipe for Slow Cooker Sirloin Tip Roast uses real ingredients like beef stock, apple juice, tomato juice and butter.
So many beef roast recipes I read call for envelopes. Instant gravy and onion soup. Nothing against those, but why do we need to rely on envelopes? Real ingredients yield clean and yummy flavors. You have to cook a beef roast like sirloin tip forever to make it tender. This cut of beef is from the rump/hind legs of a cow and therefore is very lean. Which is great if you are looking to eat less saturated fat and ultimately less calories. But if you’re going to cook something for so long, don’t you want it to be flavored more naturally? This Slow Cooker Sirloin Tip Roast tastes and looks amazing. And it doesn’t require any stove top cooking before putting it all into the Crockpot.
What you need to make Slow Cooker Sirloin Tip Roast
- Sirloin Tip Roast
- Beef Stock
- Apple Juice
- Tomato Juice
- Worcestershire Sauce
- Corn Starch
- Onion Flakes (dried onion)
- Herbs de Provence
- Dried Parsley
- Garlic Powder
- Salt and Pepper
- Butter
- Yukon Gold Potatoes
- Carrots
- Onion
How to slow cook Sirloin Tip Roast
Whisk together the beef stock, apple juice, tomato juice, Worcestershire sauce and corn starch. Stir in the dried onion flakes, Herbs de Provence, parsley, garlic powder, salt and pepper. Microwave for about 90 seconds and stir until the corn starch is dissolved.
Line the bottom of the slow cooker insert with slices of butter. Top with washed potatoes. Top with the prepared carrots and onion. Place the sirloin tip roast on top and pour over the beef stock mixture. Cook on LOW heat for 8 – 10 hours, until the beef roast is fall-apart tender.
Kitchen Tips
- I used a 6-quart slow cooker to develop this recipe
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN and print this recipe!
Slow Cooker Sirloin Tip Roast
Ingredients
- 2 - 3 lbs beef sirloin tip roast
- 3 tbsp butter
- 1 1/2 lbs yukon gold potatoes
- 1 lb carrots
- 1 sweet onion
- 1/2 cup beef stock
- 1/2 cup apple juice
- 1/2 cup tomato juice
- 2 tbsp Worcestershire sauce
- 2 tbsp corn starch
- 2 tsp onion flakes
- 2 tsp Herbs de Provence
- 1 1/2 tsp salt
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
- Slice the butter thinly and place it in the bottom of the slow cooker insert.
- Wash the potatoes and add them on top of the butter in the slow cooker.
- Peel and cut the carrots. Peel and cut the onion. Layer the carrots and onion on top of the potatoes.
- Place the sirloin tip roast on top of the potatoes, carrots and onions.
- In a microwave safe bowl or glass measuring cup, whisk together the beef stock, apple juice, tomato juice, Worcestershire sauce and corn starch. Stir in the rest of the ingredients, onion flakes through pepper.
- Microwave the beef stock mixture to dissolve the corn starch, about 90 seconds.
- Pour the beef stock mixture over the roast and vegetables.
- Place the lid on and cook on LOW heat for 8 - 10 hours, until the beef roast is fall-apart tender.
More Slow Cooker Recipes
- Crispy Crockpot Orange Beef
- Barbecue Pulled Beef
- Guinness Beef Stew
- Pulled Pork Chili
- Italian Chicken Sandwiches
Aimee Mars says
I completely agree with using fresh flavors instead of envelopes! Sometimes they’re good, but in a meal like this roast, it’s just better to use fresh. I know my whole family will love this recipe and it’s one I’ll be comfortable serving them knowing it has good ingredients.
foodtasticmom says
Thanks so much Aimee.
Kate says
If I cut of meat in fourths can I cut the time in half? 8-10 is a long time
foodtasticmom says
8 – 10 hours is on low heat. If you cut the sirloin tip roast in half and cook on high in the slow cooker, it could be finished in about 5 or 6 hours. It’s a very tough cut of meat and needs a good amount of time to break down.
Kelly says
I’m cooking this now, at the 6 hour mark. Do you recommend just leaving it alone? Or pulling the meat apart at some point before it’s done cooking?
foodtasticmom says
I’m sorry for the late reply. I don’t pull it apart until the end.
Monte says
22 minutes until I check the temp at the 6 hour mark.
foodtasticmom says
Well, what did you think??
Levi Westphal says
Amazing we cooked this for valentines it was delicious supper easy to prepare
foodtasticmom says
Love to hear this. I’m glad this recipe helped make your Valentine’s Day happy!
Jess says
This is the perfect meal for a Sunday family dinner. So easy and full of juicy flavor.
foodtasticmom says
Yes, it is! Thank you.
Dannii says
That looks perfectly cooked. Totally melt in your mouth.
foodtasticmom says
Totally melt in your mouth!
Alisa Infanti says
A great dinner for after work. Yum!
foodtasticmom says
Yes, come home to a complete meal. Gotta love the slow cooker.
Beth says
Oh my goodness! This looks amazing and so tasty! Can’t wait to give this recipe a try!
foodtasticmom says
Thanks Beth. Anxious to hear how you like it. Enjoy!
Kate says
Wow, so many gorgeous flavours to infuse into the sirloin – sounds totally delicious!
foodtasticmom says
I’ve made a lot of pot roasts over the years and this one is my favorite!
Shadi Hasanzadenemati says
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
foodtasticmom says
I know you will!
Jenny says
I love comfort food like this. It reminds me of how my mom cooked when I was a kid, so I also love making meals like this for my family. Especially in the slow cooker! I’ve also found that apple juice is a secret ingredient for adding flavor to slow cooked meat, so I can’t wait to try this!
foodtasticmom says
Apple juice I think is underrated as a flavor enhancer. I wanted to create an alcohol-free recipe this time. I’ve made plenty of pot roasts using wine. But I wanted this one to be kid-friendly and inexpensive. Thank you for taking the time to comment!
Nathan says
WOW, this looks incredible! It’s been a while since I made a real hearty meal like this and I hardly ever cook with sirloin, so I think that’s a sign that I need to give this recipe a try!
foodtasticmom says
Thanks very much Nathan. Enjoy!
Rosemary says
Herbs de Provence adds so much to recipes (and it is one of my fav). Looks incredibly tasty and so flavorful. I can’t wait to make this at home. Yum!
foodtasticmom says
It’s a must-have seasoning in my pantry. Can’t wait for you to try this roast!
Rebecca S Schott says
I made this tonight and it was so delicious! The roast came out so tender and the potatoes were cooked just right. Such a good recipe. It has a lot of flavor. Thank you for sharing.
foodtasticmom says
So thrilled to hear this. You’re welcome. And thank you for taking the time to rate and comment!
Alison says
Hi there and thank you for the recipe! I have about 3 hours to go before the roast is finished and was curious if you had any advice as to how to make the gravy afterwards? Would I bring the juices to a boil and thicken with cornstarch? Thanks for any tips! It’s smells very good 🙂
foodtasticmom says
Just now seeing this, I’m sorry! For gravy, I strain the liquid from the crock pot. Then melt some butter over medium heat, whisk in some flour and cook for a couple of minutes to make a roux, then whisk in the liquid and cook until thickened.
For this particular recipe, I just used the liquid as is… didn’t thicken it. Hope you enjoyed this recipe!
Diana says
I’m making this right now. Wondering if the roast should be more covered with the liquid?
foodtasticmom says
So sorry for the late reply. I need to check my comments daily. The liquid does not need to be covering the roast. I hope you enjoyed it!
restaurantthatdeliversnearme.website says
Great recipe.
foodtasticmom says
Thank you!
Catharine says
Amazing ! All of the ingredients worked so well to create flavour.
My Roast was 3.5 lbs so I increased the liquids a bit. It only took 6hrs on Low as my Crock seems to cook fast. The Yukon Golds were so buttery soft & yummy 🙂
foodtasticmom says
So glad you enjoyed this recipe. Thank you for taking the time to rate and review!
Kelli says
Looks amazing! Any chance you could save some cool time and cook on high, instead of low?
Kelli says
Cook time not cool. Sorry.
foodtasticmom says
Usually if you cook on high instead of low, it saves 2 -3 hours, so yes you can save some time. The most important thing is slow cooking it long enough until the meat is fall-apart tender.
Cyd says
It was delicious. Shredded beautifully. Plenty of gravy. I put the potatoes on top at about 4 hours in, they were great.
foodtasticmom says
Fantastic! Thanks for taking the time to comment. So happy you enjoyed my roast!
Rachel Schaefer says
This is literally so freaking delicious. I changed the recipe slightly but WOW this is delicious comfort food
foodtasticmom says
So happy you loved the roast! Thank you for taking the time to rate and comment. I really appreciate it!
Dorothy says
I made this recipe yesterday and was very pleased with the results. I didn’t add potatoes because we prefer mashed over slow cooked. Instead I just added more carrots. Afterwards I used the slow cooker juice to make a gravy with flour and butter. It was amazing. I was worried the herbs de Provence was too much but it was perfect. The apple and tomato juice were also a fantastic addition. I’ll be using this combo again in the future.
foodtasticmom says
So happy to read this review. I love mashed potatoes with pot roast so this is a great edit of the recipe. Thanks for taking the time to rate it and comment!
Merri says
Can you use pineapple juice if you don’t have apple juice?
foodtasticmom says
I use pineapple juice sometimes as a steak marinade so yes, I think it would work as a substitute.
Maria Massos says
I’m looking forward to trying this. It looks delicious. Any advice on checking for temperature, or no need in this recipe – I should just check the Sirloin at 8 hours to see if it ‘falls apart”?
foodtasticmom says
No need to check the temperature with this type of recipe. Once the meat is fall apart tender, it is well past the “safe” recommended cooking temperature. Enjoy!
Sharon says
Have you ever cooked a sirloin tip roast with this recipe in a cast iron Dutch oven?
foodtasticmom says
I have not. Here’s a pretty good article comparing a Dutch oven to a crock pot. It says a good rule of thumb is to cook it about half the time of a crock pot. Oven temperature should be about 225 degrees F. Hope that helps!
https://unocasa.com/blogs/tips/dutch-oven-vs-crock-pot
MiMi says
I made this amazing dinner for my grandson, granddaughter-in-law right after the birth of their first baby (boy) and both said it was the most delicious roast they had ever had. They could not stop raving about it. I am making it again tomorrow for my granddaughter, grandson-in-law…. after the birth of their first baby (also a boy). I did not change a thing. And I will again make it exactly as you gifted us with. I did make it in a cast iron pot but tomorrow will try the slow cooker. Thank you so much. Your gift is one I ‘play forward’ and it feels so good to do that. God bless. Keep those wonderful and comfy recipes coming!!
foodtasticmom says
What a wonderful review to receive. I’m not sure I have the words to adequately respond. I feel fortunate to be able to make a living providing my recipes to people. And I’m always touched by how some in particular become really special to so many people. Thank you so much!
Steven says
Best roast ever! Even better than moms.
foodtasticmom says
Love to hear it! Thanks for the glowing review.
Steven Kemp says
Hi, Just made your receipt for slow cooker Sirloin Tip Roast,I followed the recipe to a T , I like to make the recipe as presented to fully evaluate the result , and this was fantastic as it was given. For the leftovers (yes there were leftovers only because it was only me enjoying this rendition) for the leftovers I added a bag of frozen peas , also enjoyed that.
foodtasticmom says
I always enjoy peas with a beef roast. Thanks for taking the time to comment. I’m happy you enjoyed it!
Jane says
Can I make this ahead? if so, would you just refrigerate it and reheat in the oven?
foodtasticmom says
Yes, you can definitely make this ahead. Place the roast in a rimmed baking dish and cover it with foil. Then re-heat it in a 250 degree F oven until the roast reaches a temperature of 120 degrees F.
Ron says
We have tried to cook roasts using various methods, never achieving better than OK results. I bought a nice looking Sirloin Tip roast around valentines but ended up freezing it instead. My wife has been taking turns looking after her dad. I wanted to do something special for her “time off” . I found this recipe and other than a tablespoon vs teaspoon issue with the garlic and using some tomato soup instead of juice kept pretty much to the instructions. The results couldn’t have been better. We had food for days and it absolutely could be pulled apart with a fork. Thanks for the best roast I have ever cooked! Will certainly be doing this again. I noticed your comment about apple juice vs wine and may make the switch next time, what do think?
foodtasticmom says
What fantastic feedback to read! I really appreciate the time you took to share your thoughts. So glad you loved this roast! If replacing the apple juice with wine in this recipe, I’d go with a dry white, like a sauvignon blanc. I know that goes against some “rules” about pairing red with red meat, but I’ve cooked beef before with white wine with terrific results! I find that red wine can sometimes overpower the other flavors. Just my opinion…
Keith says
Worked like magic. A great meal with nice leftovers. Thanks for sharing.
foodtasticmom says
You’re welcome! Thanks for taking the time to rate and comment.
Elena says
I have made so many pot roasts over the years and honestly had given up because they always came out so tough! When I came across this recipe and saw the photo of the end result….I knew I had to try it. I am so glad I did! I followed the recipe exactly and my husband raved about how delicious it was and I couldn’t agree more! I’m making it now for the 4 th time in the last 3 months! Thanks so much……no more “tough shoe leather” roasts!
foodtasticmom says
Oh wow, I am so happy to hear that you are having such success with my roast recipe. I love a good repeat recipe. 🙂 Thank you for taking the time to share your experience!
Betty Ann says
I am making the roast now! I will get back to you later, smells great.
foodtasticmom says
I’m looking forward to hearing you opinion!
MimiJ says
So, there is no need to sear or quickly brown the meat before putting in slow cooker? Many thanks,
foodtasticmom says
That is correct, you do not need to sear the roast before putting it into the slow cooker.
Lynnita says
I have a 3.75 lb sirloin tip. Will it be tough and stringy cooked in the crockpot?
I need the oven for chicken.
Thank You,
Lynnita
foodtasticmom says
The key to cooking a sirloin tip roast is leaving it long enough to break down and become tender. The Crockpot does this very well. Just follow the instructions in my recipe.
Mike G says
8 hours was too long. Ended up with very dry meat. The house smelled wonderful while it was cooking, but the results were disappointing.
foodtasticmom says
I’m sorry to hear this. Not sure if your Crock-Pot runs hot, or if your roast was smaller than what I used? Did you have it on the low setting for 8 hours?