Beef Sirloin Tip Roast Slow Cooker
How to cook a crock pot sirloin tip roast. Achieve fork tender meat with delicious juices born during the slow cooking process. The main version of the recipe invites you to use mushrooms as part of the braise. Alternatively, opt for a classic pot roast line up of potatoes, carrots and celery.
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Servings: 8 -12 servings
Calories: 435kcal
Ingredients
- 4-5 lbs sirloin tip roast
- kosher salt and black pepper to taste
- 2 tablespoon olive oil
- 2 large onions yellow or sweet
- 4 garlic cloves
- small bunch fresh thyme or ½ tablespoon dried thyme
- 1 cup red wine*
- 1 cup beef stock
- 2 lbs white button mushrooms**
- 1 tablespoon olive oil
- garlic powder kosher salt and black pepper, to taste
Instructions
- Pat dry the sirloin tip roast and season with salt and pepper. Slice two thickish rings from the onions and place at the bottom of your crock pot, dice the rest. Rough chop the garlic.
- In a large heavy frying pan over medium-high heat add the olive oil. Sear the beef sirloin tip on all sides, until nicely browned. Transfer it to the crock pot - place it on top of the two raw onion rings.
- In the same pan over medium heat saute the diced onions, garlic and the thyme. Deglaze with the wine and scrape off all brown bits from the bottom. Allow the wine to reduce by half. Add the so prepared braising base to the crock pot and then add the beef stock. Close the lid and allow to cook.***
- Use a fork to check the beef for tenderness beginning after about 2.5 hours. You will get a sense of how fast it is becoming tender. (Only when almost tender but could still cook for another hour or so add the mushrooms and cook until the beef is fork tender.)
- To prepare the mushrooms before you add them to the beef first clean them with wet paper towel (do not rinse) and then slice in halves or smaller to achieve uniformly sized pieces. Sear them in the 1 tablespoon of olive oil over medium-high heat seasoned with the garlic powder, kosher salt and black pepper. Sear until they just begin to brown then add them to the crock pot.
- When the sirloin tip is tender to your liking carefully lift it from the crock pot and set onto a serving platter. Scoop the mushrooms and onions with a slotted spoon and arrange them around the beef. Strain the juices from the crock pot to use as a delicious sauce to pour over the meat. Break apart the beef into chunks, douse with the sauce and enjoy with white rice or mashed potatoes.
Notes
A 6 quart slow cooker works well for this recipe. If you choose to prepare a classic pot roast version or a root vegetable version as suggested in the post above you should still be able to fit the vegetable chunks in the slow cooker.
*Alternatively you can use 1 cup sweet dark ale such as porter and a tablespoon of balsamic vinegar mixed into it. If you decide to use a stout or another ale that has pronounced bitterness add a tablespoon of brown sugar to subdue it. Or simply use beef stock with a few dashes of Worcestershire added.
**You can use other similar mushrooms such as baby bellas or use potatoes, carrots, celery for a classic pot roast rendition. If you take that route add them earlier to the crock pot, about an hour after you begin cooking the meat.
***On the LOW setting it will take considerably longer for this very tough cut to braise to tender perfection. On the high setting it will take about half the time. For a 5 lbs roast the cooking time will be between 4 and 7-8 hours, depending on the setting chosen. If you choose HIGH - shorter time, if you choose LOW - longer time. Ultimately, it is up to you to determine when the beef has reached your desired tenderness and stop cooking. Check as needed with a fork.
The nutritional information is based on an average of 10 servings of braised beef sirloin tip roast flavored as per the recipe. Assumed weight of the raw roast is 5 lbs.
Nutrition
Calories: 435kcal | Carbohydrates: 16.2g | Protein: 17.3g | Fat: 34.3g | Saturated Fat: 6.4g | Cholesterol: 42mg | Sodium: 307mg | Fiber: 1.5g
