Easy Sirloin Tip Roast in the Crock Pot

5 from 3 votes

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.

Prep Time15

Cook Time4

Total Time4 15

Course: Slow Cooker

Cuisine: American

Servings: servings

Calories: 330kcal

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.

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.