Description
A tender and flavorful beef sirloin tip roast cooked low and slow in a slow cooker, perfect for an easy and hearty meal. This recipe features a simple seasoning blend and aromatic vegetables to create a delicious, melt-in-your-mouth roast.
Ingredients
3 pounds beef sirloin tip roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
2 tablespoons olive oil
4 large carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 large yellow onion, cut into wedges
4 cloves garlic, minced
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
Instructions
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
Pat the beef sirloin tip roast dry with paper towels. Rub the seasoning mixture evenly all over the roast.
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove from heat.
Place the carrots, celery, onion wedges, and minced garlic in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Add the fresh rosemary sprigs on top of the roast.
Cover and cook on low for 8 hours, or until the roast is tender and reaches an internal temperature of 135°F (medium rare) to 145°F (medium) depending on preference.
Remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
Serve sliced roast with the cooked vegetables and spoon some of the cooking juices over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours