Pioneer Woman Sirloin Tip Roast Crock Pot Recipe

Pioneer Woman Sirloin Tip Roast recipe adapts Ree Drummond’s famous slow-cooking techniques for a leaner, budget-friendly cut of beef. While the “Perfect Pot Roast” usually calls for a fatty chuck roast, the Sirloin Tip (Round) is a fantastic alternative when you want sliceable roast beef rather than shredded meat. By searing the meat first to lock in flavor and then braising it low and slow in a bath of beef broth, onions, and savory herbs, you transform a tough cut into a tender, melt-in-your-mouth dinner that pairs perfectly with mashed potatoes.

Try more Recipes:

• Pioneer Woman Rump Roast
• Pioneer Woman Venison Stew
• Pioneer Woman Slow Cooker Beef Fajitas

💓Why You Will Love Sirloin Tip Roast Crock Pot Recipe:

• Sliceable & Tender: Unlike chuck roast which falls apart into shreds, Sirloin Tip holds its shape, making it perfect for elegant slices of roast beef covered in gravy.
• Budget Friendly: Sirloin Tip is often more affordable than rib roasts or chuck, giving you a hearty meal for less.
• The “Set and Forget”: Once you sear the meat, the Crock Pot does all the heavy lifting for 8 hours.
• Rich Gravy: The cooking liquid becomes a deep, flavorful jus infused with onions, garlic, and beef juices.
• Leaner Option: This cut has less intramuscular fat (marbling) than other roasts, making it a slightly lighter option without sacrificing flavor.

🥩Pioneer Woman Sirloin Tip Roast Crock Pot Ingredients

• 3 to 4 lb Sirloin Tip Roast (tied with butcher’s twine if possible)
• 2 tbsp olive oil (for searing)
• 2 large yellow onions, thickly sliced
• 4 carrots, peeled and cut into chunks (optional, but classic)
• 3 cups beef broth (or stock)
• 1/2 cup red wine (Cabernet or Merlot) or extra beef broth
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, smashed
• Fresh herbs: 2 sprigs rosemary and 3 sprigs thyme
• Salt and freshly ground black pepper (be generous!)
• 1 tsp onion powder
• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening gravy)

🥘How To Make Pioneer Woman Sirloin Tip Roast Crock Pot

1. Season the Meat: Remove the roast from the fridge 30 minutes before cooking. Pat it dry with paper towels. In a small bowl, mix the salt, pepper, and onion powder. Rub this mixture generously all over the roast.
2. The Sear (Crucial Step): Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the roast in the pan. Sear it for 2 to 3 minutes per side until a dark brown crust forms. Do not skip this; it adds the deep beefy flavor.
3. Prepare the Crock Pot: While the meat sears, place the sliced onions, smashed garlic, and carrots at the bottom of your slow cooker to create a “bed” for the meat.
4. Deglaze: Remove the seared roast and place it on top of the vegetables in the slow cooker. Pour the red wine (or a splash of broth) into the hot skillet. Scrape up the brown bits (fond) from the bottom of the pan with a wooden spoon. Pour this flavorful liquid over the roast.
5. Add Liquid: Pour the beef broth and Worcestershire sauce around the roast (not directly washing off the seasoning). Toss in the fresh rosemary and thyme sprigs.
6. Slow Cook: Cover and cook on Low for 7 to 9 hours.
   • Note: Avoid “High” heat for this cut. Sirloin tip is lean and can become tough if cooked too fast. Low and slow is the secret.
7. Check Tenderness: The meat is done when it is tender but not completely falling apart (aiming for an internal temp of about 145°F-150°F for medium-well roast beef texture, or higher for fall-apart).
8. Rest: Remove the roast to a cutting board and tent loosely with foil. Let it rest for 15 minutes. This allows the juices to redistribute so they don’t run out when you slice.
9. Make Gravy (Optional): Strain the liquid from the pot into a saucepan. Simmer. Mix cornstarch and water, then whisk into the boiling liquid to thicken.
10. Serve: Slice the roast against the grain into thin slices. Serve with the cooked carrots and onions.

✨Recipe Tips

• Cut Against the Grain: Sirloin tip has long muscle fibers. You must slice perpendicular to the direction of the fibers (against the grain) to ensure the bite is tender, not chewy.
• Don’t Overcook: Because this cut is lean, if you cook it for 12 hours like a pork shoulder, it might get dry and stringy. Check it at the 7-hour mark.
• Room Temp Start: Searing a cold fridge-roast seizes the muscle fibers. Letting it sit on the counter for 30 minutes before searing helps it cook more evenly.
• The Onion Bed: Placing the meat on onions prevents the bottom from scorching and flavors the meat from the bottom up.

🍟What To Serve With Sirloin Tip Roast Crock Pot ?

The star of this Sirloin Tip Roast is the rich, savory onion gravy, so the side dishes should be chosen to maximize that flavor. Creamy Mashed Potatoes are the absolute best accompaniment, providing a soft, buttery base that soaks up the sauce perfectly. To ensure not a drop of the flavorful jus goes to waste, serve warm Dinner Rolls or crusty bread for dipping. For a balanced plate, add a bright, fresh vegetable like Sautéed Green Beans with garlic or Glazed Carrots, which add a necessary crunch and sweetness to contrast the savory, tender beef.

🥶 How To Store Leftovers Sirloin Tip Roast Crock Pot ?

• Refrigerate: Store slices in an airtight container with plenty of the gravy/juices to keep the meat moist. Good for 3 to 4 days.
• Freeze: Freeze slices in freezer bags with a little gravy for up to 3 months.
• Sandwiches: Cold leftover roast beef makes incredible sandwiches with horseradish mayo and cheddar cheese.

🔥 How To Reheat Leftovers Sirloin Tip Roast Crock Pot?

• Stovetop (Best): Place slices in a skillet with leftover gravy or a splash of beef broth. Simmer gently on low heat just until warmed through. Do not boil or the meat will toughen.
• Microwave: Cover the meat with a damp paper towel and heat on 50% power to avoid rubbery beef.

❓FAQs

Try more Recipes:

• Pioneer Woman Tamale Pie
• Pioneer Woman Zucchini Lasagna
• Pioneer Woman Stuffed Pepper Casserole

📊Sirloin Tip Roast Nutrition Facts

Serving Size: 4 oz meat + veggies

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 45g

Pioneer Woman Sirloin Tip Roast Crock Pot Recipe

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

350

kcal

Pioneer Woman Sirloin Tip Roast Crock Pot brings the comfort of the ranch to your slow cooker. Unlike the typical shredded pot roast, this recipe uses the leaner Sirloin Tip cut, cooked gently on low heat with red wine, beef broth, and plenty of onions. The result is a tender, savory roast that slices beautifully, making it perfect for a Sunday dinner centerpiece served with creamy mashed potatoes and a ladle of homemade gravy.

Ingredients

• 3 to 4 lb Sirloin Tip Roast (tied with butcher’s twine if possible)

• 2 tbsp olive oil (for searing)

• 2 large yellow onions, thickly sliced

• 4 carrots, peeled and cut into chunks (optional, but classic)

• 3 cups beef broth (or stock)

• 1/2 cup red wine (Cabernet or Merlot) or extra beef broth

• 2 tbsp Worcestershire sauce

• 4 cloves garlic, smashed

• Fresh herbs: 2 sprigs rosemary and 3 sprigs thyme

• Salt and freshly ground black pepper (be generous!)

• 1 tsp onion powder

• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening gravy)

Directions

• Season the Meat: Remove the roast from the fridge 30 minutes before cooking. Pat it dry with paper towels. In a small bowl, mix the salt, pepper, and onion powder. Rub this mixture generously all over the roast.
• The Sear (Crucial Step): Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, place the roast in the pan. Sear it for 2 to 3 minutes per side until a dark brown crust forms. Do not skip this; it adds the deep beefy flavor.
• Prepare the Crock Pot: While the meat sears, place the sliced onions, smashed garlic, and carrots at the bottom of your slow cooker to create a “bed” for the meat.
• Deglaze: Remove the seared roast and place it on top of the vegetables in the slow cooker. Pour the red wine (or a splash of broth) into the hot skillet. Scrape up the brown bits (fond) from the bottom of the pan with a wooden spoon. Pour this flavorful liquid over the roast.
• Add Liquid: Pour the beef broth and Worcestershire sauce around the roast (not directly washing off the seasoning). Toss in the fresh rosemary and thyme sprigs.
• Slow Cook: Cover and cook on Low for 7 to 9 hours.
  Note: Avoid “High” heat for this cut. Sirloin tip is lean and can become tough if cooked too fast. Low and slow is the secret.
• Check Tenderness: The meat is done when it is tender but not completely falling apart (aiming for an internal temp of about 145°F-150°F for medium-well roast beef texture, or higher for fall-apart).
• Rest: Remove the roast to a cutting board and tent loosely with foil. Let it rest for 15 minutes. This allows the juices to redistribute so they don’t run out when you slice.
• Make Gravy (Optional): Strain the liquid from the pot into a saucepan. Simmer. Mix cornstarch and water, then whisk into the boiling liquid to thicken.
• Serve: Slice the roast against the grain into thin slices. Serve with the cooked carrots and onions.

Notes

• Cut Against the Grain: Sirloin tip has long muscle fibers. You must slice perpendicular to the direction of the fibers (against the grain) to ensure the bite is tender, not chewy.
  Don’t Overcook: Because this cut is lean, if you cook it for 12 hours like a pork shoulder, it might get dry and stringy. Check it at the 7-hour mark.
  Room Temp Start: Searing a cold fridge-roast seizes the muscle fibers. Letting it sit on the counter for 30 minutes before searing helps it cook more evenly.
  The Onion Bed: Placing the meat on onions prevents the bottom from scorching and flavors the meat from the bottom up.