Slow Cooker Sirloin Dinner
Add a tossed salad and some warm dinner rolls and this recipe makes a complete meal. If you prefer a rare roast, use a probe thermometer set to your preferred doneness setting. (130°F for rare.) Youʼll need to be close by so that you hear the thermometer alarm when it goes off. Remove the roast to a platter; cover and keep warm. Cover and continue to cook the vegetables if necessary.
Serves: 6Hands-on: 20 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 1 beef sirloin tip roast (4 lbs.)
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher or sea salt
- ½ tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. dried thyme leaves, crushed
- ½ tsp. sweet paprika
- 2 turnips, peeled and cut into 2" pieces
- 4 parsnips, peeled and cut into 2" pieces
- 1 lb. carrots, cut into 2" pieces
- 8 cloves garlic, peeled and cut in half lengthwise
- 2 large onions, peeled and sliced
- ½ cup dry red wine
- 1 cup beef broth
- ½ tsp. salt
- To ensure the roast cooks evenly, tie it into an even form using butcherʼs twine. Rub the oil onto the meat.
- Mix the salt, pepper, garlic powder, onion powder, cumin, thyme, and paprika together. Pat the seasoning mixture on all sides of the roast. Place the roast in the slow cooker.
- Arrange the turnips, parsnips, and carrots around the roast. Evenly disperse the garlic around the vegetables. Arrange the onion slices over the vegetables. Pour the wine, broth, and salt into the slow cooker. Cover and cook on low for 8 hours.
- Use a slotted spoon to remove the roast and vegetables to a serving platter; cover and keep warm. Let the roast rest for at least 10 minutes before carving. To serve, thinly slice the roast across the grain. Serve drizzled with some of the pan juices.