Do I have to sear the sirloin roast first?

No, but I do think you will get an overall better flavor and it will cook for less time.

What temperature should you cook sirloin roast to?

The internal temperature of the roast should reach between 200 and 205 degrees. This will ensure the roast has been slow cooked until it will easily pull apart and be full of flavor.

How to Store Leftovers:

Store the leftovers in a sealed container in the fridge for up to 3 days.

What can I make with leftover roast?

If you have a lot of roast leftover, try serving it over baked potatoes or even eating the beef on a hoagie roll with some provolone cheese. You could also make quesadillas with the leftover meat. So many choices!

Sirloin Tip Roast in Crock Pot (Slow Cooker Recipe)

Name: Sirloin Tip Roast in Crock Pot (Slow Cooker Recipe)
Prep time: 15 min
Cook time: 9 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3 lb Sirloin Tip Roast, with cooking twine removed and patted dry; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/4 teaspoon dried thyme; 1/4 teaspoon paprika; 1 teaspoon salt + additional to taste; 1/8 teaspoon black pepper + additional to taste; 2 garlic cloves, minced; 1 onion, peeled and chopped into large pieces; 2 cups baby carrots; 1.5 lbs of baby red potatoes; 2 cups beef stock; 1 tablespoon tomato paste; 1 tablespoon salted butter; 1 tablespoon all purpose flour; 2 tablespoons of fresh parsley, minced

Description

This Beef Sirloin Tip Roast in Crock Pot is slow cooked to perfection. It only takes 15 minutes to prep, then cook it in the crock pot all day for an easy dinner and some serious comfort food!

Ingredients

Scale

2 tablespoons olive oil
3 lb Sirloin Tip Roast, with cooking twine removed and patted dry
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1 teaspoon salt + additional to taste
1/8 teaspoon black pepper + additional to taste
2 garlic cloves, minced
1 onion, peeled and chopped into large pieces
2 cups baby carrots
1.5 lbs of baby red potatoes
2 cups beef stock
1 tablespoon tomato paste
1 tablespoon salted butter
1 tablespoon all purpose flour
2 tablespoons of fresh parsley, minced

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Instructions

Bring a large dutch oven or pot to medium heat on the stovetop. Add in olive oil and allow it to warm up. Place the roast in the dutch oven and sear each large side for 2 minutes. Transfer the roast into the crockpot.
Whisk together the salt, pepper, paprika, dried thyme, garlic powder and onion powder. Sprinkle over the roast in the crockpot.
Surround the roast in the slow cooker with garlic, carrot, onion, and potatoes. Pour beef stock over the roast. Cook for 8 hours on low, flipping half way though. After 8 hours, turn the heat to high and cook an additional hour or until the internal temperature is between 200 and 205 degrees and the meat is easily pulled apart.
Remove the beef to a cutting board and shred into pieces using your hands or two forks. I take the potatoes out because they are really tender at this point and easily fall apart.
While the roast and potatoes are out of the crockpot, melt the butter and add into a bowl with flour, tomato paste, and about 1/2 cup of stock from the roast. Whisk together until no flour is visible and add into the crockpot. Stir to combine.
Add the beef and potatoes back into the crockpot. Season with salt and pepper to taste. Serve straight from the slow cooker or on a platter.
If you're serving on a platter, use a deep one, so you can serve with the stock or serve extra on the side. Top with fresh parsley and enjoy!

Equipment

dutch oven

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Slow Cooker

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Notes

The easiest way to shred beef is with two forks or just using your hands to pull it apart.
If you want the juices to get thicker like gravy, remove a few ladles of stock and discard before adding the flour, butter and tomato paste roux. Double up the butter and flour to 2 tablespoons each.

Prep Time: 15 minutes
Cook Time: 9 hours
Category: Dinner
Method: slow cooker
Cuisine: American