There is something mighty comforting about a roast that practically cooks itself while you go on about your day, and this 4-ingredient slow cooker sirloin tip roast is just the sort of dependable dish folks remember. It is simple enough for a busy weekday, but hearty and special enough to carry right into a church basement potluck or Sunday family table. Thick-sliced sirloin tip turns tender in the slow cooker, and with just a few pantry staples, you get savory gravy and good honest flavor that feels like the kind of supper Midwestern kitchens have been turning out for generations.
Serve this roast with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that rich gravy. For sides, green beans, glazed carrots, corn, or a cool scoop of coleslaw all fit right in. If you are taking it to a potluck, set out soft dinner rolls too, because somebody will surely want to swipe the last spoonful of gravy from their plate.
4-Ingredient Slow Cooker Potluck Perfect Roast using Thick-Sliced Sirloin Tip Roast
Servings: 6 to 8
Ingredients
2 1/2 to 3 pounds thick-sliced sirloin tip roast
1 packet dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup beef broth
Directions
1. Place the thick-sliced sirloin tip roast into the slow cooker.
2. In a medium bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until mostly smooth.
3. Pour the mixture evenly over the roast, cover, and cook on low for 7 to 8 hours or until the beef is fork-tender.
4. Carefully transfer the roast to a cutting board, let it rest for 10 minutes, then slice and spoon the gravy over the top before serving.
Variations & Tips
For deeper flavor: If you have a few extra minutes, brown the roast in a hot skillet before placing it in the slow cooker. It is not necessary, but that little step adds a richer, roastier taste to the finished gravy.
For a thicker gravy: If you like your gravy good and spoon-coating, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until thickened.
For mushroom lovers: Add 8 ounces of sliced fresh mushrooms during the last 2 hours of cooking. They make the gravy feel even heartier and go especially well if you plan to serve the roast over noodles.
For potluck ease: Slice the roast just before serving and keep it warm right in the slow cooker on the warm setting. If the gravy tightens up after sitting, stir in a splash of hot beef broth to loosen it without washing out the flavor.