5-Ingredient Slow Cooker Sirloin Tip Roast Dinner Directions:
Place the fully thawed roast in a 6-quart slow cooker, with any remaining fat cap facing up.
Whisk the condensed cream of chicken soup, dry ranch dressing mix, and dry au jus gravy mix together until evenly combined. Use the soup undiluted and the seasoning mixes dry.
Spoon the thick mixture over and around the roast. It does not need to cover or submerge the meat; the roast will release juices during cooking.
Distribute the butter slices over the roast and soup mixture.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, beginning to check at the earlier end of the selected range. Keep the lid closed between checks. The beef should be tender when pierced with a fork; cooking time varies with the roast’s thickness and the slow cooker.
Transfer the roast to a cutting board and let it rest for about 10 minutes. Meanwhile, gently stir the gravy and skim off excess surface fat if desired. The sauce will take on a creamy beige-to-brown color from the beef juices.
Slice the roast thinly across the grain. If sections separate easily, gently pull those into large pieces instead.
Return the beef and any collected juices to the slow cooker, coat with the warm gravy, and serve.
Practical Woman's Secret
Check the direction of the meat’s grain before covering it with sauce. Cutting across those fibers after cooking gives this lean roast a more tender bite without relying on it to shred.
Serving and Storage
Serve the sliced beef with gravy spooned over it. Mashed potatoes, rice, or steamed vegetables can be served separately. Refrigerate the beef with its gravy in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat covered over gentle heat to 165°F, adding a little water if the gravy needs loosening.
Nutrition Information
Estimated per serving: ⅛ of the beef and gravy
Calories: 410 kcal
Protein: 40 g
Carbohydrates: 7 g
Fat: 25 g
Fiber: 0 g
Sugar: 1 g
Sodium: 900 mg
I'm waiting for your comments! Enjoy!
