5-Ingredient Slow Cooker Sirloin Tip Roast Dinner
This 5-Ingredient Slow Cooker Sirloin Tip Roast Dinner is tender, savory, and finished with a rich golden gravy. Add everything to the slow cooker, let it cook low and slow, and serve the roast over mashed potatoes, noodles, or rice.
Ingredients
- 1 raw sirloin tip roast 3 to 3 1/2 pounds, fully thawed
- 1 10.5-ounce can condensed cream of chicken soup
- 1 1-ounce packet dry ranch dressing mix
- 1 1-ounce packet dry au jus gravy mix
- 1/2 cup unsalted butter 1 stick, sliced into pieces
Instructions
- Place the fully thawed sirloin tip roast in the center of a large slow cooker, setting it fat side up if it has a fat cap.
- In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and dry au jus gravy mix until mostly smooth.
- Pour the soup and seasoning mixture over and around the roast, letting it settle in the bottom of the slow cooker.
- Lay the sliced butter over the top of the roast and scatter a few pieces over the sauce around it.
- Cover the slow cooker and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the roast is very tender and pulls apart easily with a fork.
- Taste the gravy and add salt only if needed; skim off some surface fat if desired.
- Transfer the roast to a cutting board and slice it across the grain or shred it into large pieces with two forks.
- Return the sliced or shredded beef to the slow cooker and stir it gently into the warm gravy until coated, then serve hot over mashed potatoes, buttered noodles, or white rice.
Notes
Cool leftovers and refrigerate them in a covered container within two hours. Store for 3 to 4 days. Reheat portions gently in the microwave, covered loosely, or warm in a saucepan over low heat. Add a splash of water or broth if the gravy thickens in the refrigerator.
Nutrition
Calories: 650kcal
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