Slow Cooker Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8
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Calories
560 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Cooker Roast
Description
This Slow Cooker Roast starts by searing the beef sirloin roast in oil to seal in the juices and develop a deep brown crust. It is then placed in a slow cooker with a sauce made from brown sugar, vinegar, soy sauce, Worcestershire sauce, cream of mushroom soup, onion soup mix, and beef broth. Vegetables—carrots and quartered red potatoes—are coated with onion soup mix and added halfway through cooking. The roast is cooked on low or high heat for several hours until tender. The long, gentle cooking softens even tougher meat cuts, while the sauce ingredients create a savory-sweet glaze that enhances the meat and vegetable flavors. The combination of slow cooking and seared crust produces tender, flavorful meat that falls apart easily.
This dish serves well as a hearty meal with the cooked vegetables providing a balanced complement, all infused with the rich sauce. The slow cooker method is convenient for unattended cooking and produces comfort-style beef dinner.
Notes emphasize letting the roast come to room temperature before searing, ensuring meat stays juicy, and adjusting seasoning to reduce sodium by substituting fresh onion and water for onion soup mix and broth. The drippings can be used to make beef gravy, extending the meal’s richness.
Ingredients
- 4-5 pounds beef sirloin roast
- 3 tablespoons neutral cooking oil generic cooking oil
- 1/3 cup brown sugar packed
- 3 tablespoons apple cider vinegar
- 1 tablespoons soy sauce
- 1 tablespoons Worcestershire sauce
- 10 ounces cream of mushroom soup
- 1 envelope onion soup mix divided, dry
- 1 cup beef broth
- 6 carrot peeled and cut into 1 inch pieces
- 8 potato scrubbed and quartered, red
Instructions
- Heat 3 tablespoons of oil in a large frying pan. Sear roast on all sides in the frying pan. This seals in the juices and flavor of the meat and gives it a deep brown color on the edges.
- Place the roast in the crockpot.
- In a mixing bowl, combine brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, half of the onion soup mix, and broth. Mix well and pour over the roast.
- Wash and slice carrots and potatoes into bite size chunks.
- Put the carrots and potatoes in a resealable plastic bag. Sprinkle the remaining half of the dry onion soup mix over the vegetables and shake the bag until they are coated.
- Add the vegetables to the roast in the crock pot half way through the cooking time.
- Place lid on the slow cooker and cook on high heat for 5-6 hours, or on low heat for 8-10 hours.
Notes
- Remove the roast from the fridge ahead of time to bring it to room temperature for better searing.
- Always sear the roast in oil before slow cooking to lock in juices and develop flavor and crust.
- Cook the roast low and slow in the crockpot for tender, fall-apart meat.
- Keep the meat covered with its natural juices and broth to prevent drying out.
- To reduce sodium, substitute fresh onion for onion soup mix and water for beef broth if desired.
- The cooking drippings make a flavorful base for beef gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 56g | 112% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 127mg | 42% |
| Sodium | 1171mg | 49% |
| Potassium | 2013mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 7848IU | 157% |
| Vitamin C | 21mg | 23% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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