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This Crockpot Beef Sirloin Tip Roast is seasoned with garlic, herbs, and smoked paprika before cooking slowly with hearty vegetables. The result is a flavorful, sliceable beef roast served with tender potatoes, carrots, and savory cooking juices.
Ingredients
- Roast and Seasoning
- 3 -4 lb 1.4-1.8 kg beef sirloin tip roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika optional
- 2 tablespoons olive oil
- Vegetables Optional
- 4 medium carrots cut into large chunks
- 4 medium potatoes cut into large chunks
- 2 celery stalks sliced
- 1 large onion quartered
- Crockpot Liquid
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Prepare the beef: Pat the sirloin tip roast thoroughly dry with paper towels. Removing excess surface moisture helps the seasonings stick and improves browning.
- Mix the seasoning: Combine the salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Season the roast: Sprinkle the seasoning mixture over every side of the beef. Rub it gently into the surface to create an even coating.
- Sear the roast, if desired: Heat the olive oil in a large skillet over medium-high heat. Add the roast and brown it for 2-3 minutes on each side, then transfer it to a plate.
- Arrange the vegetables: Place the carrots, potatoes, celery, and quartered onion in the bottom of the slow cooker. Set the seasoned roast on top of the vegetables.
- Prepare the cooking liquid: Stir together the beef broth, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary.
- Add the liquid: Pour the broth mixture around and over the roast and vegetables. Cover the slow cooker securely with its lid.
- Slow cook the roast: Cook on low for 6-8 hours or on high for 4-5 hours. Begin checking near the lower end of the cooking range, as cooking times can vary by slow cooker and roast thickness.
- Check for doneness: Use an instant-read meat thermometer inserted into the thickest part of the roast. The beef should reach at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Rest the meat: Transfer the roast to a cutting board and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before carving.
- Slice and serve: Cut the roast into thin slices against the grain. Serve with the cooked vegetables and spoon the warm crockpot juices over the beef.
Notes
For the most tender result, locate the direction of the muscle fibers before carving and slice thinly across them rather than in the same direction.