Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!)

Name: Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!)
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ tbsp Kosher Salt (1 1/2 tablespoons kosher salt (to taste, or 1 teaspoon per pound of meat) + 1 - 2 teaspoons kosher salt (to taste) — up to 2); 1 tsp Black Pepper (1 teaspoon coarse ground black pepper); 1 ½ tsp Garlic Powder (1 1/2 teaspoons garlic powder); 1 ½ tsp Onion Powder (1 1/2 teaspoons onion powder); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Dried Rosemary (1 teaspoon dried rosemary); 3 tbsp Vegetable Oil (1 tablespoon oil + 2 tablespoons oil (as needed for browning the meat and cooking the veggies)); 2 tbsp Worcestershire Sauce (2 tablespoons Worcestershire sauce); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 3 lb Beef Sirloin Tip Roast (3 pounds sirloin tip roast); 2 pieces Yellow Onion (2 medium yellow onions (sliced)); 10 cloves Garlic (10 cloves garlic (minced)); 3 pieces Bay Leaves (3 bay leaves); 4 sprig Thyme (4 sprigs thyme); 3 sprig Rosemary (3 sprigs rosemary); 3 cup Beef Broth (3 cups beef broth); 3 tbsp Balsamic Vinegar of Modena (3 tablespoons balsamic vinegar); 4 pieces Carrot (4 medium carrots (peeled and cut into large pieces )); 1 ½ lb Baby Potato (1 1/2 pounds baby potatoes); 3 tbsp Cornstarch (3-4 tablespoons cornstarch — up to 4); 2 cup Braising Liquid (2-3 cups reserved braising liquid — up to 3); 0 pieces Table Salt (salt and pepper to taste)

Slow Cooker Sirloin Tip Roast Recipe (Fall-Apart Tender!) - Main Course (American)

495 minAmerican

Servings8

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Dairy Free
Egg Free

Ingredients

For 8 servings

Kosher Salt1 ½ tbsp · 1 1/2 tablespoons kosher salt (to taste, or 1 teaspoon per pound of meat) + 1 - 2 teaspoons kosher salt (to taste) — up to 2
Black Pepper1 tsp · 1 teaspoon coarse ground black pepper
Garlic Powder1 ½ tsp · 1 1/2 teaspoons garlic powder
Onion Powder1 ½ tsp · 1 1/2 teaspoons onion powder
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Dried Thyme1 tsp · 1 teaspoon dried thyme
Dried Oregano1 tsp · 1 teaspoon dried oregano
Dried Rosemary1 tsp · 1 teaspoon dried rosemary
Vegetable Oil3 tbsp · 1 tablespoon oil + 2 tablespoons oil (as needed for browning the meat and cooking the veggies)
Worcestershire Sauce2 tbsp · 2 tablespoons Worcestershire sauce
Dijon Mustard1 tbsp · 1 tablespoon Dijon mustard
Beef Sirloin Tip Roast3 lb · 3 pounds sirloin tip roast
Yellow Onion2 pieces · 2 medium yellow onions (sliced)
Garlic10 cloves · 10 cloves garlic (minced)
Bay Leaves3 pieces · 3 bay leaves
Thyme4 sprig · 4 sprigs thyme
Rosemary3 sprig · 3 sprigs rosemary
Beef Broth3 cup · 3 cups beef broth
Balsamic Vinegar of Modena3 tbsp · 3 tablespoons balsamic vinegar
Carrot4 pieces · 4 medium carrots (peeled and cut into large pieces )
Baby Potato1 ½ lb · 1 1/2 pounds baby potatoes
Cornstarch3 tbsp · 3-4 tablespoons cornstarch — up to 4
Braising Liquid2 cup · 2-3 cups reserved braising liquid — up to 3
Table Salt0 pieces · salt and pepper to taste

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Steps

1Season the roast
2In a small bowl, combine kosher salt and all of the dry seasonings, Dijon mustard, Worcestershire sauce, and oil, and cover the roast on all sides.
3Cook the roast
4Add oil to a hot skillet or in your slow cooker (if it has a sauté function) then brown the roast on all sides for roughly 3 minutes per side. Remove from the skillet or slow cooker and set aside.
5Add the remaining oil, followed by the onions with a pinch of salt. Cook until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
6Transfer everything to the slow cooker if you've been using a skillet. Add the roast back to the slow cooker, nestling it on top of the onions. Add the fresh herbs, bay leaves, beef broth, and balsamic vinegar. Cover and cook on low for 3-4 hours.
7Add the potatoes and carrots with lots of salt. Add the lid back on and slow cook for an additional 4-5 hours on low.
8Remove the roast, potatoes, and carrots from the slow cooker and set aside. Allow the roast to rest for about 10-15 minutes before shredding the beef. Discard the bay leaves, thyme sprigs, and rosemary sprigs.
9Make the gravy and finish the roast
10Strain the reserved cooking liquid through a metal sieve to separate out any remaining solids. Take the cornstarch and some of the cooking liquid and mix them together in a separate bowl until there are no lumps to make a slurry. Add the slurry to the strained liquid in the slow cooker (or in a pan over medium-low heat if your slow cooker doesn't have a sauté function) and simmer until the gravy reaches your desired thickness level. Season to taste with salt and pepper.
11Using two forks, shred the tender beef into large chunks. Drizzle the roast, potatoes, and carrots with gravy, and serve over mashed potatoes or a side of vegetables. Enjoy!