Fall Apart Sirloin Tip Roast
October 23, 2024 • 0 comments
For a comforting and flavorful meal, try this slow cooker sirloin tip roast with potatoes, carrots, onions, celery, and red wine. Simply season the roast, sear it to lock in flavor, then add it to your slow cooker with chopped vegetables. Pour in a splash of red wine and broth to enhance the richness. Let it cook low and slow until the beef is tender and the vegetables are perfectly cooked, creating a hearty, melt-in-your-mouth dish. Perfect for a cozy fall dinner!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 tbsp) Olive Oil
- (4 cloves) Minced Garlic
- (1 Large) Onion, sliced
- (1 cup) Baby Carrots
- (3 stalks) Celery, chopped
- (1 lb) Small Golden Potatoes
- (1 cup) Beef Broth
- (1 cup) Red Wine
- (2 tbsp) Worcestershire Sauce
- (2 tbsp) Tomato Paste
- (1 tsp) Dried Basil
- (1 tsp) Dried Rosemary
- (1 tsp) Dried Oregano
- (2) Bay Leaves
- (to taste) Salt & Pepper
- (2 tbsp) Cornstarch
- (2 tbsp) Cold Water
- (3 lbs) Sirloin Tip Roast, Beef
Directions
- Season the roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Place the roast in the slow cooker. Add the onions, carrots, celery around it.
- Whisk the garlic, beef broth, red wine, Worcestershire sauce, tomato paste, basil, rosemary, and oregano in a small bowl. Pour mixture over the roast, then add the bay leaves.
- Cover the slow cooker and cook on LOW for 8-10 hours, or until the roast is tender and shreds easily.
- After 6 hours, add the potatoes.
- When the roast is finished, remove and shred.
- Remove the vegetables.
- Make a cornstarch slurry with the cold water. Add to the slow cooker with the juices and turn the temperature to HIGH. Cook for an additional 10-15 minutes, or until gravy reaches desired thickness. Optional: Put the roast and vegetables back in to absorb the gravy.
