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
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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
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…
Lore says
This dish was amazing! The flavor was incredible, even though we didn’t have the Herbes de Provence. We only had some marjoram and oregano to substitute. We ordered the Herbes de Provence for next time.
We doubled everything but the meat, carrots, onion and potatoes as we like more gravy.
Looking forward to having this dish again soon!
foodtasticmom says
I always love hearing how everyone makes this recipe their own/to their own tastes or preference. Thanks so much for sharing, I appreciate the feedback so much!
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?
Joellen says
Hello,
Could I do this from frozen? What would be your recommended cook time?
foodtasticmom says
I have not tried cooking a roast from frozen, but here’s an article saying that you can! https://www.amusingfoodie.com/2010/11/slow-cooker-roast-it-starts-frozen.html
8 – 10 hours on LOW heat in the slow cooker. Please let me know how it turns out if you try it. Thanks!!
Tonya says
Thank you so much for this recipe- it is INSANELY good. I had family visiting and wanted something “company worthy” but easy enough to not be chained to the kitchen. Wow, this didn’t disappoint! It was so great that instead of the meal I had planned for another day, everyone wanted the leftovers again! Thank you for sharing your recipe, it was delicious.
foodtasticmom says
What fantastic feedback to receive. Thank you so much for taking the time to leave a 5-star rating. I really appreciate it, and I’m always so grateful to hear that my recipe made people happy!
Vickie Arney says
Loved the flavor of the meat and vegetables. I will definitely be making this again.
foodtasticmom says
I love hearing one of my recipes will be on repeat at your house. Thank you!!
Jaime says
I have 0.5lb chunks of sirloin tip. What you would suggest for cooking temp (low/ high) and time? Thank you! I’m excited to have my family of 7 try this recipe!
foodtasticmom says
Since they are chunks, the cooking time should be less than a whole roast. I’d say on low heat start checking the beef after about 5-6 hours. If it’s fall apart tender, it’s ready. Probably on high heat, start checking after 3-4 hours. Let us know what you think!
KJ says
I stumbled across your recipe when still trying to figure out a nice Sunday family dinner at 1 in the afternoon. After running to the grocery store for ingredients I didn’t have, I threw this together. My question is, will it turn out with the crockpot on high so we’re not waiting until 9pm to eat?
foodtasticmom says
I’m so sorry. I check comments every few days and missed responding to this one in a timely manner. My guess is you should have been able to eat before 9:00. How did it go?
Hag says
I had to make the herb de Provence mixture but didn’t have “savory” spice available and didn’t use lavender so will see how it tastes tonight since not used to eating much fennel seeds either, and had to use gravy since out of corn starch also, thanks for something different to try!
foodtasticmom says
Please come back and let us know what you think. You’re welcome!
Michele D. says
3 pound roast on low for 8 hours. The top part that wasn’t in liquid was dry and overcooked. Flavor wise, this is a good recipe. The next time, I will put the onions down and the roast on top, and put the veggies around the roast to ensure it is cooking in the liquid.
foodtasticmom says
Great to have this feed back. I’m sorry the top part was dry. Maybe I should add to check it after 6 hours and/or baste the top. I have also sometimes flipped the roast over. But in general on low heat, my slow cooker doesn’t dry the meat out. As with ovens or any appliance, brands, size, etc. will make a difference. Thanks for sharing your experience so others can be aware!!
Sarah. says
Haven’t eaten it yet but my roast is 6lbs. Should I double the liquids?
foodtasticmom says
Yes, I would… to make sure the roast doesn’t dry out as it cooks. Enjoy!
Nanette says
Can V8 juice be substituted for the tomato juice?
foodtasticmom says
Yes!
Dee says
Hi I’m not very experienced with using a slow cooker. I’m going to make a 5 lb sirloin tip roast, so I’ll have to adjust the time right, and how about the spices & liquids should they all be adjusted also??
Thanks Dee
foodtasticmom says
I’m sorry for the late reply. For a five pound roast, I would cut it into 2 or 3 larger pieces. And then I’d double the rest of the ingredients. Then I’d cook it on low power, probably for 7-8 hours. Hopefully this helps…
Lauren says
Can I cook this on high heat for 4 hours or so instead of low heat for 8 hours?
foodtasticmom says
It depends on the size of your roast. I can’t promise that it will be fully broken down after four hours on high. It might take a little longer. Come back and let us know!
Anastasiia says
Hi there,
I’m very excited to try this recipe. Just to double check though, the meat is cooking on top of vegetables, so it doesn’t touch the liquid, right? It’s more like steaming in the slow cooker?,
My potatoes lifted the beef up quite high and it’s not touching the liquid at all.
Thank you for your recipe and help
foodtasticmom says
I use my 6 quart slow cooker for this recipe. In my experience, the liquid touched the roast a bit… maybe the bottom 1/4 to 1/3. But in my experience, a little liquid in the slow cooker is better than a lot. Because as you say, everything steams in a slow cooker. By nature, the Crockpot adds moisture as it cooks. I do break the meat up towards the end. It is possible that if you cook a roast in the slow cooker for a very long time… more than 8 hours, that it can dry out on the top. So just watch for that. I hope this helps!
Deb says
Used a 4 lb roast and 8 hrs in the crock and oh my gosh it was amazing.never really liked crockpot roasts before but this one is a keeper and worth sharing thank you
foodtasticmom says
Happy this turned out so well for you. Thanks for sharing your experience!
Melody S. says
Outstanding! I did not have tomato juice or apple juice and instead substituted an 8 ounce can of tomato sauce and added a little extra veggie broth because my roast was a little bigger and I didn’t have any more beef broth. It is absolutely amazing. Very tender I can’t believe it’s not a chuck roast that I’m eating! Thank you so much for sharing this recipe.
foodtasticmom says
You’re welcome! Glad to hear that tomato sauce works as well.
Kathi says
I love this recipe! I’ve made it once before and I use Charleston Bloody Mary mix for the tomato juice. Add great flavor. Last time I used apple cider for apple juice and this time I’m using Sauvignon Blanc wine. Can’t wait to see how it tastes this time. I’m also thinking about adding some apple slice to the top of the roast for the last hour or so of cooking to add some more flavor.
foodtasticmom says
Thank you for sharing all the substitutions you’ve been able to make and still have this recipe turn out delicious! Love how my readers make my recipes their own. Apple slices sound like a great addition as well.
Judy says
Great recipe. I used V-8 juice as I had it on hand. I also added quartered fresh mushrooms as they needed to be used. The time didn’t work out to cook on low so I cooked on high for 6 hours. It was tender and delicious. I did remove the veggies for the last hour so they stayed crisp and tender. Next time I will cook on low and serve the next day. Thank you.
foodtasticmom says
I think everyone’s slow cookers must run a little hot or not so hot. Mine definitely runs hot, so that’s probably why my cooking times on low might be less than what other’s might need. Also depends on the size of the roast. I thought about adding mushrooms. I’m glad to hear that you did! Thanks for taking the time to leave a comment and 5-star review. I appreciate it!
Courtney says
Great recipe, great flavour, but 8 hours is too long, it was ready at 6 hrs for me!
foodtasticmom says
Yeah I think it all depends on how hot your slow cooker runs and how big your roast is. Maybe I’ll update the recipe to make not of a range of times. Thank you for sharing your experience!