Description
A foolproof method for preparing fork-tender Sirloin Tip roast with hearty vegetables and savory broth.
Ingredients
Scale
- 3–4 lb sirloin tip roast
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh thyme and rosemary, to taste
Instructions
- Prep the ingredients: chop the vegetables and rub the roast with olive oil, salt, pepper, thyme, and rosemary.
- Sear the roast in a skillet over medium-high heat until browned on all sides (about 8-12 minutes).
- Assemble in the slow cooker: place the seared roast in the slow cooker with vegetables and minced garlic.
- Add the braising liquid: combine beef broth and Worcestershire sauce, then pour over the roast and vegetables.
- Set the slow cooker to low for 8 hours or high for 4 hours and let it cook.
- Rest the roast for about 10 minutes after cooking before slicing against the grain.
- Serve the sliced roast with vegetables and broth.
Notes
Resting the roast is crucial to keep it juicy. You can use the leftover broth for making gravy or soup.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg