Slow Cooker Sirloin Roast Beef
Tender sirloin roast beef with carrots and celery, simmered in a savory red wine sauce until it shreds easily.
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
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.