Crockpot Sirloin Tip Roast
User Reviews
5
Crockpot Sirloin Tip Roast
Description
The Crockpot Sirloin Tip Roast uses a 3-4 pound sirloin tip roast seasoned thoroughly with onion soup mix. Onions are placed at the bottom of the slow cooker, sometimes with added beef broth to produce extra liquid for gravy. Cooking low and slow for 8-12 hours results in a roast that can be shredded easily. Excess fat is removed before serving.
The long cooking time gently breaks down the meat fibers, turning the roast tender and flavorful from the onion seasoning. Separating the onions and juices allows for creating a smooth brown gravy by whisking flour into the cooking liquid, simmering until thickened. This adds a rich sauce to accompany the shredded beef.
Serve the roast with the optional gravy and sprinkle freshly chopped parsley for color and freshness. The roast works well as a main dish paired with vegetables or mashed potatoes.
For gravy, adding beef broth at the start increases liquid volume. This recipe can also be prepared as a freezer meal before or after cooking. Various onion types are acceptable, and the slow cooker seals in moisture without needing added liquid inside.
Ingredients
- 3-4 pound sirloin tip roast
- 2 ounces onion soup mix (1 packet)
- 3 onion
- 1 cup beef broth (OPTIONAL- See note)
Optional Brown Gravy
- 1/4 cup all-purpose flour
Garnish
- 1/4 cup parsley freshly chopped
Instructions
- Remove the peel, ends, and roughly slice the onion. Place the onion in the bottom of the slow cooker.Add beef broth if you want to make extra gravy. (see note)
- Coat the roast on all sides with onion soup mix.
- Cook on low for 8-12 hours. Once done, remove any excess fat and discard. Then shred the pot roast.
Optional gravy:
- Separate the onions from the juices. (It doesn't have to be perfect) Remove one cup of the juices and mix into the shredded roast.
- Then add 1 cup of the juices into a sauce pan and whisk in 1/4 cup of flour. Cook over medium heat for 1-2 minutes or until it thickens.
- Slow whisk in remaining broth and simmer on low until the gravy reaches desired thickness
Notes
- This recipe does not require adding liquid since the roast and onions release enough moisture during slow cooking.
- Adding 1 cup beef broth at the start allows making a larger quantity of gravy.
- The roast can be frozen either cooked or uncooked for flexible meal prep.
- Any type of onion—yellow, white, sweet, or red—may be used as they cook down substantially.
- Use store-bought or homemade onion soup mix based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 111mg | 5% |
| Potassium | 649mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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