5 from 40 votes
Slow Cooker Roast
The Slow Cooker Roast features a beef sirloin roast seared and cooked slowly with a mixture of brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, mushroom soup, and onion soup mix. Root vegetables like carrots and red potatoes are cooked alongside, absorbing the flavors during the slow cooking to tender, well-seasoned results. This method yields beef that is tender and infused with rich savory and slightly sweet notes.
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings:
8
Calories:
560 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 560
% 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.