Sirloin Tip Roast Crock Pot Recipe

This crock pot sirloin tip roast is packed with flavor. The recipe combines a sirloin tip roast with Worcestershire sauce, beef broth, and a bunch of seasonings to create a drool-worthy meal. The meat turns out so tender and juicy, and the sauce that's created from the drippings while the meat cooks is to die for! Honestly, it's one of the best beef roast recipes I've ever made, and it's super easy to put together too!

Why You'll Love This Sirloin Tip Roast Recipe

This is my wife’s favorite sirloin tip roast recipe for a reason. It’s the kind of dinner that makes the house smell incredible while it cooks in the crockpot. When you lift the lid at the end, you’ve got tender slices of beef, savory onions, and a rich, beefy sauce that elevates the flavor.

The first time she made it, it was one of those chaotic days where we needed dinner to basically cook itself. She seasoned the roast, gave it a quick sear, piled in the onions and rosemary, poured in the broth, and Worcestershire. I was the sous chef for the day and helped with all the prep.

Eight hours later, we were slicing into a roast that was fork-tender and dripping with that oniony gravy. Ever since then, it’s become our go-to when we want a beef dinner win, whether it’s a weeknight when we’re tired or one of those nights when people are coming over and want to impress our friends. 

Ingredients You'll Need

One of my favorite things about this recipe is that it's made with all really common ingredients. Honestly, you probably have most - if not all - of them in your pantry or kitchen already!

Anyway, here's everything that you'll need to make it:

• 2 lbs. boneless sirloin tip roast
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. thyme
• 1 tsp. orégano
• 1 tbsp. olive oil
• 1 cup onions, sliced thinly
• 1 cup beef broth or stock
• 1 tbsp. Worcestershire sauce (soy sauce will work too)
• 1-2 sprigs fresh rosemary or 1 teaspoon dried

How To Make Sirloin Tip Roast In The Crock Pot

Step 1. Season the roast:

Mix the seasonings together in a small bowl and stir to combine. Sprinkle the seasoning blend on all sides of the sirloin roast meat.

Step 2. Pan-sear the roast:

Add a little oil to a skillet set over medium-high heat. Add the sirloin tip roast to the hot oil and brown it on all sides for 2-3 minutes or until a golden brown crust develops.

Step 3. Combine the ingredients:

Layer half of the onions on the bottom of the slow cooker/crock pot, then place the browned sirloin tip roast on top of the onions. Then, layer the other half of the onions and the rosemary sprigs on top of the meat.

Step 4. Add the sauce and cook:

Combine the Worcestershire sauce and beef broth in a bowl, then pour the liquid around the roast in the bottom of the slow cooker. Cook the sirloin tip roast on low heat for 8 hours.

Step 5. Rest and serve:

Remove the sirloin tip roast from the crockpot and transfer it to a carving board or serving platter. Let the roast rest for several minutes, then slice and serve with the onions and the sauce. Enjoy!

My Pro-Tips To Make The Best Sirloin Tip Roast

• Thicken the sauce the right way: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth, then stir it into the hot liquid in the slow cooker. Keep the crock pot on low and whisk every few minutes until thickened. If you want it thicker, repeat with a little more slurry, but add it gradually so it doesn’t turn gummy.
• Sear the roast for flavor you can taste: Don’t skip browning the sirloin tip roast. That golden crust adds deep, beefy flavor and keeps the final roast from tasting “boiled.” Pat the roast dry first, then sear 2–3 minutes per side in hot oil until it’s nicely browned.
• Season generously and hit the edges: Sirloin tip is lean, so seasoning matters. Coat all sides, including the ends, and press the seasoning in so it sticks. If you have time, season 30 minutes ahead to let it absorb a little before searing.
• Slice against the grain for tenderness: Sirloin tip roast can feel chewy if it’s sliced the wrong way. After cooking, let it rest 10 minutes, then slice thinly against the grain. This one step makes a huge difference.
• Keep the liquid around the roast, not on top of it: Pour the Worcestershire and broth around the roast (like you’re doing) so the top stays above the liquid. That helps the roast braise instead of boil and keeps the texture better.
• Use onions as a built-in rack and flavor base: Layering onions under and over the roast prevents sticking and creates a natural “bed” that melts into the sauce. They also add sweetness that balances the Worcestershire and beef broth.
• Don’t open the lid while it cooks: Every lid lift dumps heat and can add a surprising amount of time. Trust the slow cooker and wait until the end to check tenderness.
• Make it a one-pot meal with vegetables: Add carrots and potatoes for an easy dinner. For best results, add hearty veggies during the last 3–4 hours on low so they don’t turn mushy. Add quick veggies like peas or broccoli at the very end so they stay bright and tender.
• Swap the roast if needed: If you can’t find sirloin tip roast, chuck roast, round tip roast, or rump roast, all work. Chuck is the most forgiving and comes out extra tender because it has more fat. Round and rump are leaner like sirloin tip, so plan to slice thinner and always cut against the grain.
• Boost the sauce without overpowering it: If you want more depth, add one of these. A splash of soy sauce adds umami, a teaspoon of red wine vinegar brightens, a pat of butter makes the sauce richer, and a drizzle of balsamic adds sweet depth. Add small amounts, taste, then adjust so it stays balanced.
• Want an even richer gravy? Deglaze the skillet: After searing, pour a small splash of beef broth into the skillet and scrape up the browned bits, then add that liquid to the slow cooker. Those browned bits are pure flavor and make the sauce taste like it simmered all day.

How To Store & Reheat The Sirloin Tip Roast

In the fridge: Store leftover sirloin tip roast in an airtight container in the fridge for up to 3-5 days.

In the freezer: Allow leftover sirloin tip roast to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for up to 3 months.

Reheating: Transfer the slow cooker sirloin tip roast to a baking dish along with the sauce and heat uncovered at 350°F for 10-12 minutes or until the roast is fully reheated. Allow frozen meat to thaw in the fridge overnight or add extra cooking time.

FAQS About This Sirloin Tip Roast Crock Pot Recipe

Is it better to cook sirloin tip roast on high or low in the crock pot?

Low is better for the juiciest, most tender results. Sirloin tip is a lean cut, so cooking it low and slow gives the connective tissue time to soften without drying the meat out. For this recipe, low for about 8 hours is the sweet spot.

Does sirloin tip roast get more tender the longer you cook it?

Yes, up to a point. Longer cook time helps it become more tender, especially in the slow cooker. That said, sirloin tip is still lean, so you want to cook it until it’s fork-tender, then slice it thin against the grain. Around 8 hours on low is usually enough for great texture.

What is sirloin tip roast used for?

Sirloin tip roast is a versatile cut that works well for pot roast-style meals, roast beef for sandwiches, steak kabobs, shredded beef, and even cube steak. It’s especially good when cooked low and slow, then sliced thin for serving.

Do I have to sear the roast before slow cooking?

You don’t have to, but it makes a big difference in flavor. Searing creates a browned crust that adds deep, beefy taste and makes the sauce richer, so it’s worth the extra few minutes.

How do I keep sirloin tip roast from being tough?

Two big things help: cook it on low long enough to become tender, and slice it thin against the grain. Also, avoid overcooking it on high heat, and let it rest for about 10 minutes before slicing so the juices stay in the meat.

Can I thicken the sauce into gravy?

Yes. Mix cornstarch with cold water to make a slurry, then stir it into the hot liquid in the slow cooker and heat on low until thickened. Add it gradually so you can control the final thickness.

Can I add potatoes and carrots to the crock pot?

Absolutely. Add hearty veggies like potatoes and carrots during the last 3–4 hours on low so they don’t turn mushy. If you want them very soft, you can add them earlier, but they’ll break down more.

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