2½–3 lb beef sirloin tip roast
1½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
1 medium yellow onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 lb baby potatoes, halved
3 large carrots, cut into chunks
2 tbsp cornstarch
3 tbsp cold water
Instructions:
Season the beef: Pat the sirloin tip roast dry with paper towels. Rub the roast all over with the salt, black pepper, garlic powder, and onion powder.
Sear the roast: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side, until nicely browned. This step is optional but adds extra flavor.
Add the vegetables: Place the sliced yellow onion, minced garlic, halved baby potatoes, and carrot chunks in the bottom of the slow cooker.
Add the roast: Place the browned sirloin tip roast on top of the vegetables.
Prepare the cooking liquid: In a bowl, whisk together the 2 cups beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture around the roast.
Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, or until the beef is tender. Cooking time can vary depending on the size and thickness of the roast.
Make the gravy: Transfer the cooked roast and vegetables to a serving platter and loosely cover with foil. Pour the cooking liquid into a saucepan. In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water until smooth. Whisk the mixture into the cooking liquid and bring it to a gentle simmer for 2–3 minutes, stirring until thickened.
Rest, slice, and serve: Let the roast rest for 10–15 minutes, then slice it against the grain. Serve the tender beef with the potatoes, carrots, onions, and plenty of homemade gravy.
