Slow cooker sirloin tip roast is a flavorful and tender cut of beef that can be easily cooked in a slow cooker with minimal effort. This delicious all-in-one meal is the ultimate comfort food.
Take the sirloin roast out of the refrigerator 30-60 minutes before slow cooking if possible.
Mix the seasoning blend together and liberally apply it to all sides of the roast. You can do this 1-2 days before you plan on cooking the roast if you want and keep in in the refrigerator until 1 hour before you plan on cooking it.
2 teaspoon fine grind sea salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried rosemary leaves, ½ teaspoon dried thyme leaves
Searing the Roast
Turn the Ninja Foodi on high sear/sauté and let the pot heat up for a few minutes. Once the pot is hot, add in the oil and let it heat up for a few minutes. If you are using a different slow cooker that doesn't have the ability to sear, you can use a heated skillet on the stove to sear the meat before adding it to the slow cooker.
2-3 Tablespoon olive oil
When the oil is hot, but not smoking, add in the seasoned beef and sear it on all sides for about 2-3 minutes each side. Once the roast is seared, remove it from the pot and set it aside.
4 pounds sirloin tip roast
Starting the Gravy
Add the butter to the hot pot. I keep it on high sear/sauté, but if you can turn the heat down if your butter is browning too much. As the butter melts, scrape the fond (browned bits) off the bottom of the pot so they incorporate with the butter. Once the butter is melted, add in the flour and stir to combine. Cook for 2 minutes.
4 Tablespoon butter, 4 Tablespoon all purpose flour
Add in the tomato paste if using and stir to combine. The mixture will become thick. Cook for 1 minute. If you aren't using the tomato paste, skip to adding the beef broth.
3-4 Tablespoon tomato paste
Add in the beef broth and stir to combine. You can also use a combination of red wine and beef broth if desired. Just make sure you have a total of 2 cups.
2 cups beef broth
Add in the red wine vinegar and Worcestershire sauce. Stir to combine. If you have seared the meat and added the liquid to a skillet on the stove, transfer the liquid over to your slow cooker now.
2 Tablespoons red wine vinegar, 2 Tablespoons Worcestershire sauce
Slow Cooking
Add the quartered onions to the broth. Place the sirloin roast on top and then add in the remaining vegetables. I like to start off with the roast on the bottom and vegetables on top and 3 hours into slow cooking, flip the roast and get the vegetables under the liquid. If you aren't going to be home to do this, put all the vegetables on the bottom and then add in the sirloin roast.
8 ounces mushrooms, 2 large onions, 1½ pounds carrots, 1½ pounds small potatoes, 1 bulb garlic
Put the lid on the slow cooker. If you are using the Ninja Foodi with 2 lids, use the pressure lid vented or a glass lid that fits. If you are using the Ninja Foodi with 1 lid, the slider should be to the right and you will select the slow cook function on high. On the one lid models It doesn't matter if you have the valve set to vent or seal, the vents are open in the lid itself.
Slow cook on high for a total of 6 hours or until the internal temperature of the meat reaches around 205°F/96°C. At the 3 hour mark, I flip the roast and push the vegetables down into the liquid.
If for some reason your meat is done, but the vegetables aren't soft enough, you can slow cook longer or remove the roast and use sear/sauté to finish cooking the vegetables in the liquid.
Remove the roast and vegetables and place them on a serving tray.
Thickening the Gravy
The gravy will be on the thin side from all the juices released from the roast. You can serve it like it is or thicken it.
To thicken with a flour slurry. Add ½ cup cold beef broth to a mason jar or another container with a lid and add 2-3 Tablespoons of flour. Shake until combined and pour into the pot with the other liquid. Turn on the sear/sauté on high and bring to a boil, cook for about 3-5 minutes. If your slow cooker doesn't have the ability to sauté, you can make a roux on the stove by combining equal parts butter and flour and stir together until the butter melts and combines with the flour. Cook for 2 minutes and then add it into the hot liquid in the slow cooker and stir to combine. The sauce should thicken.
½ cup beef broth, 2-3 Tablespoons all purpose flour
To thicken with a cornstarch slurry. Add 2 Tablespoons of cornstarch to ¼ cup of water or beef broth (cold) and stir together. Add to the hot liquid in the pot and bring to a boil. The sauce will thicken.
Serving
Slice the roast across the grain for the most tender beef. Garnish the plate with fresh or dried parsley if desired. Serve with gravy. Enjoy!