This dish not only fills your home with a savory aroma but also delivers a tender, melt-in-your-mouth experience that will keep everyone coming back for seconds.
Ingredients
Scale:
3-4 lbs beef sirloin tip roast
1 tablespoon olive oil
Salt and pepper, to taste
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
4 medium carrots, chopped
4 medium potatoes, quartered
1 large onion, cut into wedges
2 cups beef broth
2 teaspoons dried thyme
1 teaspoon dried rosemary, finely crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Instructions
Pat the beef sirloin tip roast dry with paper towels. Season generously with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the browned roast to the crockpot. Sprinkle minced garlic over the top.
In a bowl, combine the chopped carrots, quartered potatoes, and onion wedges. Layer them around the roast in the crockpot.
In a small bowl, mix together the dried thyme, rosemary, onion powder, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over the roast and vegetables.
Pour the beef broth and Worcestershire sauce over the roast and vegetables.
Cover the crockpot and set it to low for 8-10 hours or high for 4-5 hours.
The roast is done when it can be easily shredded with a fork. Internal temperature should reach at least 145°F (63°C).
