Slow Cooker Sirloin Tip Roast Dinner
Looking for a comforting dinner that tastes like you spent all afternoon in the kitchen? This 5-Ingredient Slow Cooker Sirloin Tip Roast is definitely one to keep in your back pocket. There is very little prep involved and the slow cooker does most of the work turning a simple sirloin tip roast into a tender, flavorful meal. Five ingredients are all you need for a hearty dinner to simmer away while you get on with the rest of your list.
This is the kind of recipe you can turn to on a busy weekday or a lazy Sunday when you want a classic roast dinner without the faff. The beef is slowly simmered in a savory sauce until it is tender enough to slice or shred. The potatoes and carrots cook along with the roast, getting soft and soaking up some of those delicious juices.
I love how practical this recipe feels too. You don’t need a long list of groceries or expensive ingredients to make a satisfying meal. Throw everything in the slow cooker and several hours later you have tender beef and hearty vegetables ready to serve. Serve with warm dinner rolls or a simple green salad and you have an easy family dinner that tastes deliciously homemade.
Why This Roast Is So Good
- With enough time and moisture, a sirloin tip roast can make a great slow-cooked dinner.
- The onion soup mix provides savory flavor without a long list of spices. I think that the cream of mushroom soup makes a nice rich gravy, and the beef broth keeps the cooking environment moist. Carrots and potatoes are cooked along with the roast so you don’t have to make several different side dishes.
- This makes the recipe especially handy for one-pot family meals when you want to do the minimum of clean-up.
Contents
- 2 1/2 to 3 lb. sirloin tip roast
- 1 package onion soup mix
- 1 can condensed cream of mushroom soup
- 1 lb baby potatoes, cut in half
- 4 large carrots, peeled and chunked
Procedure
- Place baby potatoes and carrot pieces in the bottom of a 6-quart slow cooker. Put the sirloin tip roast on top of the vegetables.
- Spoon the condensed cream of mushroom soup over the roast. Evenly sprinkle the dry onion soup mix all over everything.
- Cover the slow cooker and cook on LOW for 7 to 8 hours, or until the roast is fork-tender and the vegetables are tender.
- Carefully take roast out and let it rest for about 10 minutes before slicing. Just before serving, ladle some of cooking juices over beef and vegetables.
Sear the Beef First: If you have some extra time, brown the sirloin tip roast in a hot skillet before adding it to the slow cooker. (Don’t skip this step!) Browning adds extra flavor and gives the finished roast a deeper, more savory taste.
Keep the Vegetables Big Cut the carrots and potatoes into pretty big chunks. Larger pieces can become too soft during a long slow-cook time.
Check for Tenderness: Slow cookers vary in temperature so start checking the roast at the end of the suggested cooking time. The goal is to have a tender beef that will slice easily and not get dry.
Add More Vegetables You can stretch the meal by adding in more carrots, mushrooms or green beans. If you are adding green beans, do so in the last hour so they do not become too soft.
Gravy: The cooking juices make an excellent simple gravy. Pour some of the liquid into a saucepan and thicken with a little cornstarch mixed with cold water. Cook slowly until desired consistency is reached.
Rest the Beef Rest the beef for a few minutes before slicing. This keeps the meat juicy and makes it easier to cut into nice portions.
Serve It Family Style Place sliced roast on a large platter and serve with the potatoes and carrots. Spoon the rich juices over the top and serve with warm rolls for a classic slow cooker roast dinner.
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