This slow cooker sirloin tip roast is a true set-it-and-forget-it dinner that turns an affordable cut of beef into a tender, comforting family meal. Cooked low and slow with potatoes, carrots, and a savory broth, this classic crockpot roast is simple, dependable, and perfect for busy days when you want dinner handled without extra effort.
If you love old-fashioned slow cooker dinners that actually work, this one deserves a permanent spot in your rotation. 👇👇
Why You'll Love This Recipe
- Hands-off cooking - The slow cooker does the work while you go about your day
- Budget-friendly cut - Sirloin tip roast is affordable and feeds a crowd
- Complete meal in one pot - Meat, potatoes, carrots, and onions cook together
- Classic comfort food - Familiar flavors everyone recognizes and enjoys
- Great leftovers - Reheats well for lunches or second dinners
Note From Andi:
Sirloin tip roast is one of those cuts that doesn't get enough love. It's lean, affordable, and when you cook it low and slow, it turns surprisingly tender. This is the kind of recipe I make when I want dinner to feel steady and reliable, not fancy or fussy.
I like that everything cooks together in the slow cooker. The potatoes soak up the broth, the carrots get tender without turning mushy, and the roast ends up perfect for slicing or shredding depending on how you serve it. It's a very "Sunday dinner" kind of meal, but easy enough for any weekday.
See my how to cook a sirloin tip roast recipe here.
You can also check out my:
Recipe Ingredients 👇👇
Roast + Vegetables:
- 3 lb sirloin tip roast - lean and sliceable, not as fatty as chuck, but still tender when cooked low and slow
- 1½ lbs baby potatoes - leave whole or halve larger ones so they cook evenly
- 3 large carrots, chopped into 1-inch pieces - bigger chunks prevent them from getting mushy
- 1 large onion, sliced - adds flavor to the cooking liquid as it softens
- 3 Tbsp butter, cut into pieces - melts into the broth for richness
Dry Rub:
- 1 tsp garlic powder - evenly seasons the roast without burning
- ½ tsp onion powder - adds depth without overpowering
- ½ tsp paprika - mild warmth and color (not smoky)
- ½ tsp salt
- 1 tsp black pepper
Cooking Liquid:
- 2 Tbsp balsamic vinegar - adds balance and helps tenderize the meat
- 1 cup beef broth - keeps the roast moist and creates a flavorful serving broth
- 2 Tbsp Worcestershire sauce - boosts umami and beefy flavor
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Pat Dry
Pat the 3 lb sirloin tip roast dry with paper towels. This will help the spices stick to the roast better, providing the best flavor.
STEP 2: Make the Dry Rub
In a small bowl, mix together 1 tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and 1 tsp black pepper. Rub the spice mixture evenly over all sides of the roast.
STEP 3: Layer the Ingredients
Add 1½ lbs baby potatoes, 3 chopped carrots, and 1 sliced onion to the bottom of the slow cooker.
Place the seasoned roast on top of the vegetables. Scatter 3 Tbsp butter pieces over the roast.
In a measuring cup or small bowl, whisk together 1 cup beef broth, 2 Tbsp balsamic vinegar, and 2 Tbsp Worcestershire sauce.
STEP 3: Cook
Pour the liquid over the roast. Cover and cook on LOW for 8-10 hours, until the roast is tender.
Tip: Sirloin tip becomes noticeably more tender toward the longer end of the cook time.
STEP 6: Slice or Shred
Slice the roast against the grain or shred it directly in the slow cooker juices. Spoon the broth and vegetables over the top before serving.
Recipe Tips
- Cook on LOW, not high, for the best texture
- Always slice against the grain for tender slices
- Longer cook time equals more tenderness with sirloin tip
- Keep the lid closed during cooking to maintain moisture
- Spoon the cooking juices over the meat before serving for best flavor
Ingredient Swaps
- Vegetables: Add celery or mushrooms for extra flavor. Add mushrooms during the last 2-3 hours so they don't get mushy.
- Potatoes: Yukon Gold or red potatoes both work well. Cut Yukon Golds larger since they soften more.
- No Potatoes Option: Skip the potatoes and serve the roast over mashed potatoes, rice, or buttered egg noodles instead.
- Broth: Low-sodium beef broth is best if you're sensitive to salt. Chicken broth works in a pinch but is lighter in flavor.
- Butter Swap: Olive oil or dairy-free butter both work if needed, though butter gives the richest broth.
- Extra Flavor Boost: Add a splash of broth or a small knob of butter at the end if the juices look thin.
Serving Ideas
- Serve with buttered dinner rolls or crusty garlic bread to soak up the savory cooking juices.
- Add a simple green side like roasted green beans, steamed broccoli, or a basic side salad for balance.
- For a heartier plate, serve over mashed potatoes or buttered egg noodles with extra broth spooned on top.
- Leftovers make an easy next-day meal. Reheat and serve as open-faced beef sandwiches or in bowls with leftover vegetables.
- If you love classic comfort dinners like this, try pairing it with my classic meatloaf or slow cooker pot roast for another dependable family favorite.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Reheat: Warm gently with broth or juices to keep the meat moist
- Freezer: Freeze sliced or shredded beef with juices for up to 2 months
Make It a Dinner Rhythm Meal Plan
If you're following my Dinner Rhythm Blueprint, this is a perfect Anchor Meal - hearty, homemade, and made to stretch into multiple dinners.
- Option 1: Serve fresh with potatoes and carrots straight from the slow cooker for dinner tonight.
- Option 2: Use leftover beef for open-faced roast beef sandwiches or sliders the next night.
- Option 3: Shred leftovers and serve over rice or egg noodles with extra broth for a quick second dinner.
- Option 4: Freeze half the beef with juices for a future Grace Night when you need dinner handled fast.
These are the kinds of meals that reduce decision fatigue and make the whole week feel easier.
FAQs
Low heat is strongly recommended. High heat can leave sirloin tip tough and dry.
No. This recipe is designed to go straight into the slow cooker.
Sirloin tip needs time. Keep cooking on low until it relaxes and becomes tender.
Slow Cooker Sirloin Tip Roast
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Ingredients
- 3 lb sirloin tip roast
- 1½ lbs baby potatoes
- 3 large carrots - chopped
- 1 large onion - sliced
- 3 Tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 2 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
Instructions
- In a small bowl, mix together 1 tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, and 1 tsp black pepper.
- Pat the 3 lb sirloin tip roast dry with paper towels, then rub the seasoning mixture evenly over all sides of the roast.
- Add 1½ lbs baby potatoes, 3 large carrots (chopped into 1-inch pieces), and 1 large sliced onion to the bottom of the slow cooker.
- Place the seasoned sirloin tip roast on top of the vegetables. Scatter 3 Tbsp butter, cut into small pieces, over the top of the roast.
- In a measuring cup, whisk together 1 cup beef broth, 2 Tbsp balsamic vinegar, and 2 Tbsp Worcestershire sauce. Pour the mixture evenly over the roast and vegetables.
- Cover and cook on LOW for 8-10 hours, until the roast is tender and easily sliced or shredded. Sirloin tip becomes noticeably more tender closer to the 9-10 hour mark.
- Slice the roast against the grain or shred it directly in the slow cooker. Spoon the vegetables and cooking juices over the top before serving.
Notes
- Slice against the grain or shred and serve with vegetables and juices.
- Slice against the grain for best texture
- Cook on low for maximum tenderness
- Spoon cooking juices over meat before serving
- Leftovers reheat best with added broth
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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