Description
This Crock Pot Sirloin Tip Roast is a comforting and hearty meal that slow cooks a tender sirloin tip roast with baby potatoes, carrots, and onions in a flavorful broth infused with garlic, smoked paprika, and Worcestershire sauce. Perfect for an easy, hands-off dinner, it yields fall-apart tender meat and savory vegetables with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 3 pounds sirloin tip roast, twine removed
- 1.5 pounds baby potatoes
- 2 cups baby carrots
- 1 large yellow onion, sliced into rings
- 3 tablespoons unsalted butter, cubed
Liquid and Seasoning
- 1 cup beef broth
- 3 tablespoons apple cider vinegar
- 3 tablespoons soy sauce or liquid aminos (gluten-free)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Prepare the vegetables and roast: Spread baby potatoes, baby carrots, and sliced onion rings evenly at the bottom of a large slow cooker. Add the cubed unsalted butter on top of the vegetables. Place the sirloin tip roast on top of the layered vegetables and butter.
- Make the sauce and add to slow cooker: In a medium bowl, whisk together beef broth, apple cider vinegar, soy sauce or liquid aminos, Worcestershire sauce, garlic powder, onion powder, smoked paprika, dried parsley, salt, and ground black pepper until well combined. Slowly pour this mixture evenly over the roast and vegetables in the slow cooker.
- Slow cook the roast: Close the lid of the slow cooker and cook on Low for 8 to 10 hours, or until the meat is tender and easily pulls apart with a fork. For a quicker option, cook on High for 4 to 5 hours. Cooking on low heat allows the tougher cut of sirloin tip roast to become fork-tender and flavorful.
- Shred and serve: Once cooked, shred the meat right in the slow cooker using two forks. Gently stir the shredded meat with the cooked vegetables and au jus before serving.
Notes
- Storage: Let the dish cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
- Freezing: While freezing cooked potatoes may alter their texture, the roast and vegetables can be frozen in an airtight container for up to 3 months. Defrost overnight in the refrigerator before reheating.
- Sodium content: This recipe has a relatively high sodium content due to the au jus and seasoning, but much of the liquid is not typically consumed in large amounts. To reduce sodium, consider using less salt or low-sodium soy sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
