Making Grub with the Dub – Episode 67
Slow Cooker Sirloin Tip Roast
Roast Seasoning
* 1½ tbsp kosher salt (or ~1 tsp per pound of meat)
* 1 tsp coarse ground black pepper
* 1½ tsp garlic powder
* 1½ tsp onion powder
* 1 tsp smoked paprika
* 1 tsp dried thyme
* 1 tsp dried oregano
* 1 tbsp oil
* 2 tbsp Worcestershire sauce
* 1 tbsp Dijon mustard
* 3 lb sirloin tip roast
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Braising Liquid & Vegetables
* 2 tbsp oil (for browning + cooking)
* 2 medium yellow onions, sliced
* 1–2 tsp kosher salt (to taste)
* 10 cloves garlic, minced
* 3 bay leaves
* 3 cups beef broth
* 4 medium carrots, peeled & cut large
* 1½ lbs baby potatoes
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Gravy
* 3–4 tbsp cornstarch (about 1½–2 tbsp per cup of liquid)
* 2–3 cups reserved braising liquid
* Salt & pepper, to taste
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Instructions
1. Season the Roast
In a bowl, mix all seasoning ingredients (salt, spices, oil, Worcestershire, Dijon).
Rub evenly over the roast on all sides.
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2. Brown the Meat
Heat oil in a skillet (or slow cooker with sauté function).
Sear roast on all sides, about 3 minutes per side. Remove and set aside.
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3. Cook the Aromatics
Add more oil if needed, then onions with a pinch of salt.
Cook until soft (about 5 minutes).
Add garlic and cook 30–60 seconds until fragrant.
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4. Build the Roast
Transfer to slow cooker if using a skillet.
Place roast on top of onions.
Add bay leaves and beef broth.
Cover and cook on low for 3–4 hours.
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5. Add Vegetables
Add carrots and potatoes. Season generously with salt.
Cover and cook on low for another 3-4 hours.
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6. Rest the Roast
Remove roast and veggies.
Let roast rest 10–15 minutes, then shred.
Discard bay leaves.
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7. Make the Gravy
Strain cooking liquid.
In a bowl, mix cornstarch with a bit of liquid to make a smooth slurry.
Stir into remaining liquid and simmer until thickened.
Season with salt and pepper.
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8. Serve
Shred the beef into chunks.
Serve with carrots and potatoes, topped with gravy
