If you’re looking for a comforting, hands-off dinner that fills your home with amazing aromas, you’ve got to try this Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe. I absolutely love how tender the roast turns out and how the veggies soak up all those savory juices. Whether you’re new to slow cooking or a seasoned pro, this recipe will quickly become a go-to for cozy weeknights or easy weekend meals.
Why You’ll Love This Recipe
- Effortless Meal Prep: Just dump everything in the slow cooker and walk away—perfect for busy days.
- Melts in Your Mouth Tenderness: Slow cooking breaks down the sirloin tip roast into juicy, fork-tender perfection.
- Rich Au Jus: The savory sauce doubles as a natural gravy that elevates both meat and veggies.
- Family Approved: My crew goes crazy for this hearty dish every time I make it.
Ingredients You’ll Need
The magic of this Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe comes from simple, quality ingredients working harmoniously. When shopping, choose a well-marbled sirloin tip roast for flavor and tenderness, and fresh veggies that can handle slow cooking.
- Sirloin tip roast: A leaner, affordable cut that gets wonderfully tender when slow-cooked.
- Baby potatoes: They hold their shape better and cook evenly with the roast.
- Baby carrots: Sweet and firm, perfect for the long cooking time.
- Yellow onion: Adds sweetness and depth when sliced into rings.
- Unsalted butter: Creates richness and helps meld flavors.
- Beef broth: The base of your au jus, bringing meaty flavor without any fuss.
- Apple cider vinegar: Adds a hint of acidity to balance the richness.
- Soy sauce or liquid aminos: For that umami punch and slight saltiness—liquid aminos keeps it gluten-free.
- Worcestershire sauce: Another layer of savory complexity.
- Garlic powder: Infuses gentle garlic notes without overpowering.
- Onion powder: Boosts the onion flavor for a balanced taste.
- Smoked paprika: Adds subtle smokiness and a touch of warmth.
- Dried parsley: A fresh-herbal undertone that complements the meat and veggies.
- Salt and black pepper: Essential seasonings that enhance all the flavors.
Variations
I like to switch things up depending on the season or what’s on hand, and honestly, this Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe is super flexible. Feel free to make it your own—you can’t go wrong.
- Variation: Sometimes I swap baby carrots for parsnips or add pearl onions for a slightly sweeter, earthier touch—it’s delicious!
- Low-Sodium Version: Use low-sodium beef broth and reduce the soy sauce to keep the salt levels in check without losing flavor.
- Make It Spicy: Adding a dash of cayenne pepper or chili flakes gives this dish a subtle kick that my spice-loving friends adore.
- Vegetarian Adaptation: Substitute the roast with a hearty mushroom roast or cauliflower steak and use vegetable broth for the au jus.
How to Make Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe
Step 1: Layer Your Veggies and Roast
Start by spreading the baby potatoes, baby carrots, and yellow onion rings at the bottom of your slow cooker. This layering not only flavors the veggies but also acts as a cushion for the roast. Then, place the cubed butter on top of the veggies before laying the sirloin tip roast right on top. This little trick with the butter keeps everything moist and rich throughout the long cook.
Step 2: Whisk Together the Au Jus Ingredients
In a medium bowl, whisk together the beef broth, apple cider vinegar, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, dried parsley, salt, and pepper. This combo is what makes the “au jus” so flavorful and satisfying. Slowly pour this mixture over the roast and veggies, letting it soak into every nook and cranny.
Step 3: Slow Cook Low and Slow
Seal the slow cooker with its lid and set it to Low. Cook for 8 to 10 hours until the roast is super tender and easily shreds with two forks. This slow, gentle heat is key for breaking down the sirloin tip’s fibers without drying it out. If you’re in a hurry, you can cook on High for 4 to 5 hours, but in my experience, the Low setting gives the best melt-in-your-mouth texture.
Step 4: Shred and Serve
Once your roast is perfectly cooked, use two forks to shred the meat right inside the slow cooker. Gently stir to mix the juices and veggies with the shredded beef. Serve the roast piled high with the softened baby potatoes, carrots, and onions, all soaked in that irresistible au jus.
Pro Tips for Making Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe
- Patience is a Virtue: I know it’s tempting to peek, but keep that lid closed—every time you lift it, you lose precious heat and increase cooking time.
- Don’t Skip the Butter Cubes: Adding butter on the veggies before the roast locks in flavor and richness—you’ll thank me later.
- Shred Right in the Pot: It keeps everything juicy and helps the shredded beef soak up all those wonderful juices.
- Adjust Salt to Taste: Since soy sauce and Worcestershire add saltiness, start with a little and add more later if needed.
How to Serve Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe
Garnishes
I usually finish this roast with a sprinkle of fresh chopped parsley—it brightens up the deep flavors and adds a little color. Sometimes, a dollop of horseradish cream on the side gives it a nice tangy kick that my family adores.
Side Dishes
Since the veggies cook right with the roast, I often keep sides simple—maybe a fresh green salad or some crusty bread to sop up the au jus. Roasted Brussels sprouts or garlic mashed cauliflower also pair beautifully if you want more variety.
Creative Ways to Present
For special occasions, I like to serve the shredded roast over creamy polenta or buttered egg noodles, spooning the au jus and vegetables on top. It turns an everyday meal into something a bit fancy and extra comforting.
Make Ahead and Storage
Storing Leftovers
Once your meal cools to room temperature, transfer leftovers to airtight containers and pop them in the fridge. They keep well for 3 to 4 days—and honestly, the flavors deepen, making the next day even better.
Freezing
I personally avoid freezing the veggies because potatoes don’t always freeze well texture-wise. But the shredded roast freezes beautifully when packed tightly in an airtight container or freezer bag for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer gently warming the leftovers in a covered skillet or in the oven at low heat with a splash of beef broth to keep things juicy. Microwaving works in a pinch, but be careful not to overdo it or the meat can dry out.
FAQs
-
Can I use a different cut of beef for this Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe?
Absolutely! While sirloin tip roast works great, you can substitute with chuck roast or bottom round roast. These cuts also benefit from slow cooking and become tender and juicy. Just keep an eye on cooking times, as fattier cuts may cook slightly faster.
-
Can I prepare this recipe the night before and cook it in the morning?
Yes! I often prep the veggies and seasoning mixture the night before and store them separately in the fridge. In the morning, just layer and add the roast before starting the slow cooker. It saves you time on busy days and the flavors still come through beautifully.
-
What’s the best way to thicken the au jus if I want gravy?
If you prefer thicker gravy, remove some liquid from the slow cooker, whisk in a slurry of cornstarch and cold water, then simmer on the stove until thickened. Pour it back over the roast and veggies for a luscious finish.
-
Is it okay to cook this on high instead of low?
You can cook on high for 4 to 5 hours, but from my experience, low and slow really wins for tenderness. High heat sometimes leads to a slightly drier roast, so if your schedule allows, go for the low setting.
Final Thoughts
This Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe is one of those recipes I keep coming back to because it’s just so satisfying and fuss-free. The way the meat shreds apart in that luscious sauce never fails to impress family and friends alike. If you want a meal that’s cozy, hearty, and almost effortless, you’ve got to give this a try—I promise it’s worth every minute of the slow cook.
Print
Crock Pot Sirloin Tip Roast with Vegetables and Au Jus Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Sirloin Tip Roast recipe offers a tender, flavorful roast slow-cooked with baby potatoes, carrots, and onions in a savory au jus made from beef broth, apple cider vinegar, soy sauce, and Worcestershire sauce. The low and slow cooking method ensures a fork-tender meat perfect for a comforting family meal with minimal hands-on time.
Ingredients
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
Seasonings and Liquids
- 3 tablespoons unsalted butter, cubed
- 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
- Arrange Vegetables and Butter: At the bottom of a large slow cooker, evenly spread the baby potatoes, baby carrots, and sliced onion rings. Distribute the cubes of unsalted butter over the vegetables to add richness and flavor during cooking.
- Place the Roast: Position the sirloin tip roast on top of the layered vegetables and butter to allow the meat’s juices to drip down and flavor the veggies as it cooks.
- Prepare the Au Jus: 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 black pepper until well combined. This mixture will create a savory cooking liquid that keeps the roast moist and flavorful.
- Cook in Crock Pot: Pour the au jus slowly over the roast and vegetables in the slow cooker. Cover with the lid and cook on Low for 8 to 10 hours or until the meat is tender and easily pulls apart with a fork. Alternatively, cook on High for 4 to 5 hours if short on time, but Low heat yields the best, most fork-tender results.
- Shred and Serve: Once cooked, shred the roast with two forks directly in the slow cooker and gently stir everything together to combine the meat with the vegetables and flavorful juices. Serve warm, spooning the au jus over the meat and veggies for a delicious, hearty meal.
Notes
- Storage: Allow the cooked dish to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days for best quality.
- Freezing: While the texture of potatoes may change when frozen and thawed, you can freeze the roast and vegetables in an airtight container with some space for expansion for up to 3 months. Defrost in the refrigerator overnight before reheating.
- Sodium Content: This recipe has a relatively high sodium level due to the au jus ingredients. You can decrease the salt and soy sauce amount if preferred to reduce sodium intake.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
