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Close up of the sirloin tip roast in the crock pot being picked up with a spoon with carrots and baby potatoes.

Easy Sirloin Tip Roast in the Crock Pot

Samantha Erb
My easy fall-apart sirloin tip roast in the crock pot made with potatoes, carrots, and onions! It's savory and great for busy nights.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Slow Cooker
Cuisine American
Servings 6 servings
Calories 330 kcal

Equipment

Ingredients

  • 2-3 pound sirloin tip roast
  • 1 1/2 pound baby potatoes
  • 2 cups baby carrots
  • 1 large yellow onion sliced
  • 3 garlic cloves minced
  • 1 packet onion soup mix 1 ounce
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and black pepper to taste

Instructions
 

  • Start by removing the twine from the sirloin tip roast and then generously season it with salt and pepper.
  • Place the baby potatoes at the bottom of the crockpot. Then add in the baby carrots, sliced onions, and minced garlic.
  • Carefully place the beef in the slow cooker, then sprinkle the onion soup mix evenly over it. Pour in the Worcestershire sauce and beef stock as well.
  • Cover the crockpot and cook on high for 4-6 hours or on low for 8-10 hours.
  • Once cooked, remove the tip roast from the crockpot, place it on a cutting board, and either slice the meat against the grain or use two forks to shred it.
  • Serve it alongside the cooked potatoes, onions, and tender carrots.

Notes

  • It's done cooking when the meat is fork tender and easily breaks apart.
  • Season the sirloin tip roast very generously with salt and pepper to really bring out those natural flavors.
  • To keep the tip roast from burning, layer the veggies on the bottom of the slow cooker. This also means they cook in the roast’s drippings, which makes them extra flavorful.
  • I prefer to cook the beef sirloin tip roast on low for 8-10 hours. This gets the meat fork tender and never fails me!
  • Let the tip roast rest for at least 10 minutes under a tin foil tent before shredding with two forks so it can reabsorb all its juices and stay super tender.
  • Store leftovers in an airtight container in the fridge for up to 4 days. I like to store the meat and veggies separately.

Nutrition

Serving: 1Calories: 330kcalCarbohydrates: 33gProtein: 36gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 83mgSodium: 662mgPotassium: 1274mgFiber: 4gSugar: 5gVitamin A: 5892IUVitamin C: 26mgCalcium: 81mgIron: 4mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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