Crock Pot Sirloin Tip Roast Pressure Cooker Recipe
A hearty and tender pressure-cooked sirloin tip roast with potatoes and carrots in savory gravy – perfect for a cozy slow-cooker dinner.
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 3 pounds Sirloin tip roast twine removed
- 1.5 pounds Baby potatoes
- 2 cups Baby carrots
- 1 large Yellow onion sliced into rings
- 3 tablespoons Unsalted butter cubed
- 1 cup Beef broth
- 3 tablespoons Apple cider vinegar
- 3 tablespoons Soy sauce or liquid aminos
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 1 teaspoon Ground black pepper
Instructions
Instructions
- Place baby potatoes, carrots, and sliced onion at the bottom of the Crock Pot.
- Set the sirloin tip roast on top of the veggies, twine removed.
- Distribute cubed butter evenly on top of the roast.
- In a bowl, whisk together beef broth, apple cider vinegar, soy sauce, Worcestershire sauce, garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
- Pour the liquid mixture over the roast and vegetables evenly.
- Cover the Crock Pot with the lid, ensure the sealing ring is correctly in place, and cook on low for 8 hours.
- When finished, use quick release to release pressure, then open lid carefully.
- Remove and rest the roast for 10 minutes before slicing. Serve with vegetables and spoonful of au jus.
Notes
To store, refrigerate in an airtight container for 3-4 days or freeze up to 3 months. Defrost in fridge overnight before reheating. The sauce is rich and hearty—don’t skip on spooning it over everything.