Sirloin Tip Roast
Beef roast dinners done low and slow — Slow Cooker Pot Roast, Mississippi Pot Roast, French Onion Pot Roast and Roast Beef Sliders for busy weeknights.
★
Slow Cooker Pot Roast
Picture this, after a long strenuous day, you can come home 8 hours later to the most delicious pot roast ever. Your family will think you cooked all day and you hardly lifted a finger. That's a meal well done. I'll take a bowl to go, thanks!
Samantha RobertsonIngredients
- 4-5 pound Chuck Roast
- 2 pounds Yukon Gold potatoes (peeled and cut into large chunks)I used a small bag of baby yukons
- 1 Small bag of baby carrots
- 2 tbsp Canola Oil
- 2 tsp Kosher salt
- 1 tsp Black Pepper
- 1 tsp Dried Thyme
- 2 cloves Garlic (minced)
- garnish (optional) Fresh Parsley
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Adobo
- 1 tbsp Italian and Herb bouillon
- 2 cup Beef broth
- 2 tbsp Cold water
- 2 tbsp Corn starch
Instructions
- 1Season the chuck roast with kosher salt, black pepper, and thyme. (If you are sensitive to sodium, adjust to your taste or you can even leave the Kosher salt out altogether since you're adding broth)
- 2Heat your pan (or if you can brown in your slow cooker, so it in that insert to medium high)
- 3Add canola oil and when it ripples and is hot add in the roast and brown, deeply for 4-5 minutes on each side.
- 4In your slow cooker, add the carrots, potatoes and garlic. And add seasonings.
- 5Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- 6In the last hour, mix your cornstarch and water and add it to the slow cooker to thicken the sauce.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
lunch
dinner
dinner
appetizer
dinner
dinner
lunch
dinner
lunch
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →A Roast That Feeds You All Week
A beef roast is one of the few dinners that mostly cooks itself. You season it in the morning, come back at supper, and the meat pulls apart with a fork while the potatoes and carrots soak up all that broth.
Cooks on Pepper reach for these on the days that are already full — church mornings, ballgame nights, or any Sunday when they want leftovers stacked in the fridge for Monday and Tuesday.
Every recipe here is a real roast dinner, from Slow Cooker Pot Roast with Yukon golds and baby carrots to Mississippi Pot Roast with ranch and au jus packets, French Onion Pot Roast, Balsamic Roast Beef, and Open Faced Roast Beef Sandwiches for the leftovers.
Quick Tips
- 1
Brown the meat first
Sear the roast 3 to 4 minutes per side in a hot skillet before it goes in the cooker. That crust is where most of the beefy flavor comes from.
- 2
Salt it early
Season the roast with 1 to 2 teaspoons of kosher salt and plenty of pepper at least 30 minutes ahead so it works past the surface.
- 3
Go low, not high
Eight hours on low breaks down the connective tissue better than 4 hours on high, especially with a chuck or rump roast.
- 4
Add potatoes later
Drop peeled potatoes and carrots in during the last 3 hours so they hold their shape instead of turning to mush.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
