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
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
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
