Ingredients:

  • 2.5 to 3 lbs Sirloin Tip Roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme (or fresh thyme if available)
  • 1 cup beef broth (low sodium recommended)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 4 large carrots, peeled and cut into chunks
  • 3 medium potatoes, cut into quarters (Yukon Gold or Russet preferred)
  • (Optional) 2 tablespoons Worcestershire sauce

Instructions:

  1. Pat the sirloin tip roast dry with paper towels. This helps achieve a good sear.
  2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and thyme.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Once hot
  5. Place the sliced onions at the bottom of your slow cooker.
  6. Add minced garlic, carrots, and potatoes on top of the onions.
  7. Pour in the beef broth and Worcestershire sauce over the vegetables.
  8. Carefully place your seared or unseared sirloin tip roast directly on top of the vegetables.
  9. Cover with slow cooker lid.
  10. Set to low for about eight hours or high for about four hours until meat is tender and easily shredded with a fork.
  11. Once cooked remove roast from slow cooker; let it rest for about ten minutes before slicing against the grain.
  12. Serve slices of roast alongside vegetables along with some of that delicious cooking liquid as gravy.