This slow cooker sirloin roast turns a budget-friendly cut into a tender, flavorful meal. The beef cooks alongside carrots and celery in a savory red wine sauce until it’s practically falling apart.
With just a little prep work in the morning, you can come home to a delicious, ready-to-eat dinner. It’s a comforting dish that fills the house with a wonderful aroma as it simmers all day.
Why will you love Slow Cooker Sirloin Roast Beef?
Low and slow cooking breaks down the connective tissues in the sirloin roast, resulting in exceptionally tender meat.
Searing the beef first creates a deep brown crust through the Maillard reaction, adding a rich, savory flavor to the roast and the sauce.
Making the gravy in the cooker uses the flavorful cooking liquid, ensuring none of the taste from the beef, vegetables, and wine goes to waste.
Slow Cooker Sirloin Roast Beef Ingredients
• Beef Sirloin Tip Roast: This is a lean and affordable cut that becomes very tender with slow cooking. A chuck roast would also work well.
• Dry Red Wine: Use a wine you would enjoy drinking, like a Cabernet Sauvignon or Merlot. If you prefer to cook without alcohol, you can substitute it with an equal amount of extra beef broth.
• Worcestershire Sauce: This adds a complex, savory, and tangy flavor. If you don’t have it, a little extra soy sauce can be used in its place.
• Herbs: Dried herbs are convenient for long cooking times. If you have fresh thyme and rosemary, use 1 tablespoon of each instead of 1 teaspoon.
• Cornstarch: This is used to thicken the cooking liquid into a gravy. You can also use an all-purpose flour slurry, but you may need a little more to achieve the same thickness.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Sirloin Roast Beef
Step 1: Sear the Roast and Prepare the Vegetables
First, season the beef roast and sear it in a hot skillet until it’s browned on all sides. This step is key for developing deep flavor. Place the seared roast in the slow cooker and surround it with the chopped carrots, celery, onion, and garlic.
Step 2: Add the Liquids and Slow Cook
Whisk together the beef broth, red wine, Worcestershire sauce, soy sauce, and dried herbs. Pour this sauce over the beef and vegetables. Cover the slow cooker and let it cook on low for 6 to 8 hours until the beef is fork-tender.
Step 3: Thicken the Gravy and Serve
In the last 30 minutes of cooking, make a slurry with cornstarch and water. Whisk it into the cooking liquid in the slow cooker to create a rich gravy. Once thickened, remove the roast, let it rest for a few minutes, then slice and serve with the vegetables and gravy.
How to Store and Freeze Slow Cooker Sirloin Roast Beef
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The roast can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Expert Tips for Slow Cooker Sirloin Roast Beef
Food Safety: For food safety, ensure the beef roast reaches a minimum internal temperature of 145°F (63°C), then allow it to rest for 3 minutes before slicing and serving.
Searing: Searing the beef before slow cooking is an important step. It creates a flavorful crust that adds a lot of depth to the finished dish and the gravy.
Gravy Thickness: If you prefer a thinner sauce, you can skip the cornstarch slurry step. The cooking liquid is delicious on its own as an au jus.
Vegetables: For firmer vegetables, you can add them to the slow cooker halfway through the cooking time instead of at the beginning.
What to Serve with Slow Cooker Sirloin Roast Beef?
This roast is wonderful served over creamy mashed potatoes, egg noodles, or with a side of crusty bread to soak up the gravy.
Slow Cooker Sirloin Roast Beef Recipe FAQs
Can I use a different cut of beef?
Yes, a chuck roast is an excellent alternative. It has more fat, which makes it very tender and flavorful when slow-cooked. A bottom round or rump roast would also work.
Do I have to use red wine?
No, you can easily make this recipe without alcohol. Simply replace the 1 cup of red wine with an additional cup of beef broth for a similarly rich sauce.
Why is my roast tough?
If your roast is tough, it most likely needs more time to cook. Slow cooking breaks down tough connective tissue, but this process takes time. Continue cooking on low and check it every 30-60 minutes until it is tender.
Slow Cooker Sirloin Roast Beef
Ingredients
- 3.5 lb beef sirloin tip roast 1.6 kg
- 2 tbsp olive oil 30 ml
- 1 tsp kosher salt 5 g
- 1/2 tsp black pepper 1 g
- 1 large onion chopped
- 4 cloves garlic minced
- 4 large carrots peeled and cut into 2-inch pieces, 5 cm
- 4 celery stalks cut into 2-inch pieces, 5 cm
- 1 cup beef broth 240 ml
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot, 240 ml
- 2 tbsp Worcestershire sauce 30 ml
- 1 tbsp soy sauce 15 ml
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch 16 g
- 2 tbsp cold water 30 ml
Instructions
- Pat the roast dry with paper towels and season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side, until a brown crust forms. Transfer the seared roast to your slow cooker.
- Add the chopped onion, minced garlic, carrots, and celery to the slow cooker, arranging them around the roast.
- In a medium bowl, whisk together the beef broth, red wine, Worcestershire sauce, soy sauce, thyme, and rosemary. Pour this liquid mixture over the beef and vegetables. Add the bay leaves.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours. The roast is done when it is tender enough to be easily pierced with a fork.
- About 30 minutes before serving, prepare the gravy. In a small bowl, whisk the cornstarch and cold water together to form a smooth slurry.
- Ladle about 1 cup of the hot cooking liquid from the slow cooker into a measuring cup. Slowly whisk the cornstarch slurry into the hot liquid until combined, then pour the mixture back into the slow cooker.
- Stir gently to combine. Cover and cook on HIGH for another 20-30 minutes, or until the gravy has thickened to your liking.
- Carefully remove the roast and vegetables to a serving platter. Let the beef rest for at least 3 minutes before slicing or shredding. A safe internal temperature for beef is 145°F (63°C).
- Remove and discard the bay leaves from the gravy. Serve the sliced beef and vegetables with the warm gravy spooned over the top.
Notes
