I love slow-cooked meals, especially when life gets busy. There’s nothing quite like the smell of a Crock Pot Sirloin Tip Roast filling the house while the day passes. This recipe came to life after a busy week when I needed something that could cook itself, while still delivering a melt-in-your-mouth roast. I wanted to create a dish that was not only flavorful but also easy to tweak depending on what’s in the pantry. So, here’s my tried-and-true recipe for a rich, savory sirloin tip roast that will make your kitchen smell amazing without keeping you tied to the stove!
What You’ll Need
This recipe calls for a few simple ingredients, many of which you likely already have. Here’s a quick rundown of what you’ll need:
Beef sirloin tip roast (4 lbs): This is the star of the show—whole and uncut for that tender, slow-cooked texture. Kosher salt and black pepper: Season generously to bring out the beef’s flavor. Vegetable oil: Helps get a perfect sear. Garlic: A flavor powerhouse in any roast. Sherry (or dry wine): Adds a deep, savory note to the sauce. Red wine vinegar, low-sodium soy sauce, Worcestershire sauce: These work together to balance acidity and umami. Yellow onion and carrots: The classic vegetable companions. Bacon strips, thyme, bay leaf, parsley: For extra layers of flavor. Optional: Unsalted butter and flour for a rich, homemade gravy.
For substitutions, feel free to use beef broth if you don’t have sherry on hand, or swap out bacon for pancetta for a slightly different flavor.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Dry The sirloin tip roast with paper towels and season the meat well on all sides. Sear the roast: After seasoning, searing the roast creates a golden-brown crust that locks in juices and adds depth to the flavor. While optional, this step is worth it! Prepare the sauce: In the same pan, sauté garlic and deglaze with sherry (or dry wine), scraping up the browned bits for added flavor. Layer in the Crock Pot: Add your onions and carrots first, then lay the raw bacon strips and seared roast on top. This ensures the veggies absorb all the wonderful juices. Slow cook: Add herbs and the sherry sauce, then set your Crock Pot on low for 6-8 hours. This long cook time ensures the roast is fork-tender. Make the gravy (optional): If you want a rich gravy, create a roux and thicken the strained cooking liquid for a silky sauce. Serve: Slice or shred the roast, and drizzle with gravy for the ultimate comfort meal.
Freezing: To freeze, place slices of the roast in freezer-safe bags, along with some of the cooking liquid. It can last up to 3 months in the freezer. When you’re ready to eat, thaw in the fridge overnight and reheat gently in the oven or microwave. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
