Sirloin Tip Crock Pot Roast with Gravy
Transform your dinner table into a comforting feast with this Sirloin Tip Crock Pot Roast with Gravy recipe—a true crowd-pleaser that's both hearty and flavorful. Featuring a perfectly seasoned and seared 3-pound sirloin tip roast, this dish slow-cooks to tender perfection alongside a medley of carrots, celery, baby potatoes, and onions, all infused with savory beef broth and a touch of Worcestershire sauce. The magic of the crock pot does all the heavy lifting, allowing the meat to soak up the rich flavors, while a simple cornstarch gravy adds the finishing touch of velvety indulgence. With minimal prep time and big, bold results, this slow-cooker roast is ideal for cozy family dinners or special occasions. Serve it with a drizzle of homemade gravy and enjoy a meal that's as comforting as it is delicious. Perfect for busy weeknights or lazy weekends, this recipe is your new go-to for effortless, fork-tender roasts.
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Recipe Information
Ingredients
- 3 pounds Sirloin tip roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 4 Carrots, peeled and cut into chunks
- 2 Celery stalks, cut into chunks
- 1 pound Baby potatoes
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the sirloin tip roast with salt, black pepper, garlic powder, and onion powder. Rub the spices all over the roast to evenly coat.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it develops a golden-brown crust, about 3-4 minutes per side. Set aside.
In the crock pot, add the sliced onion, carrots, celery, and baby potatoes to create a vegetable base.
Place the seared roast on top of the vegetables in the crock pot.
In a small bowl, mix the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the roast is tender and easily shreds with a fork.
Once cooked, remove the roast and vegetables from the crock pot and transfer to a serving platter. Cover with foil to keep warm.
To make the gravy, pour the cooking liquid from the crock pot into a medium saucepan. Skim off excess fat, if necessary.
In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk the slurry into the cooking liquid in the saucepan over medium heat.
Cook the gravy, stirring constantly, until it thickens, about 2-3 minutes. Season with additional salt and pepper, if desired.
Slice or shred the roast and serve with the vegetables. Drizzle with the rich gravy. Enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
