Out here in the Midwest, Father’s Day has always meant meat and gravy slow-bubbling away while everyone else is out on the porch. This 5-ingredient slow cooker feast is the kind of no-fuss, stick-to-your-ribs meal my husband would ask for again and again when the kids were little. You simply set a raw beef sirloin tip roast in the slow cooker, pour a savory amber bath of broth and seasonings over the top, and let it go low and slow. By suppertime, the roast is fall-apart tender, swimming in a rich gravy that tastes like you fussed all day, even though you mostly left it alone. It’s the kind of practical, hearty cooking that’s been passed around church basements and farm kitchens for generations.
Serve thick slices or chunks of the tender beef with plenty of that savory amber gravy spooned over mashed potatoes, buttered egg noodles, or steamed white rice. Add a simple side of green beans, corn, or a tossed salad to round things out. Warm dinner rolls or a loaf of crusty bread are perfect for soaking up every last bit of the juices in the bottom of the slow cooker. A pan of brownies or a fruit crisp makes a fine, old-fashioned finish for a Father’s Day meal built around comfort and ease.
5-Ingredient Slow Cooker Sirloin Tip Roast FeastServings: 6
Ingredients
3 to 4 pound beef sirloin tip roast, raw
1 (1-ounce) packet dry onion soup mix
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup beef broth (low sodium preferred)
2 tablespoons Worcestershire sauce
Directions
Place the raw beef sirloin tip roast in the bottom of a large slow cooker, fat side up if there is a fat cap. The roast should sit flat in the center so it’s surrounded evenly by liquid.
In a medium bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, beef broth, and Worcestershire sauce until the mixture is mostly smooth and combined. It will be a thick, opaque, savory amber liquid.
Pour the soup mixture evenly over the raw roast in the slow cooker, making sure the top and sides of the meat are well coated. The roast should be nestled in the liquid, with the amber mixture pooling around it.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and can be easily pulled apart with a fork. Do not lift the lid during the first few hours, as that can significantly slow down the cooking time.
Once the roast is tender, taste the gravy and adjust seasoning if needed with a little salt and pepper. If you prefer a thicker gravy, ladle about 1 cup of the hot cooking liquid into a small saucepan, whisk in 1 to 2 tablespoons of cornstarch until smooth, then return this mixture to the slow cooker and stir. Cover and cook on HIGH for an additional 15 to 20 minutes, or until the gravy thickens.
Transfer the roast to a cutting board and slice or shred it, removing any excess fat. Return the sliced or shredded beef to the slow cooker and gently stir so it soaks up the savory amber gravy.
Serve the beef hot, spooning plenty of the slow-cooked gravy over the top and passing extra at the table. Store leftovers, cooled, in the refrigerator within 2 hours of cooking.
Variations & Tips
For a little extra depth, you can swap half of the beef broth for dry red wine, which gives the gravy a richer flavor without adding more ingredients. If your family likes a bit of tang, add 1 tablespoon of Dijon mustard to the liquid mixture before pouring it over the roast. To turn this into more of a one-pot meal, tuck 1 to 1 1/2 pounds of peeled, chunked potatoes and a few thick-cut carrots around the roast before adding the liquid; just be sure they’re mostly submerged so they cook through. If you prefer a mushroom-forward flavor, stir in a small can of drained mushroom pieces during the last hour of cooking. Food safety tips: Always start with a fully thawed beef sirloin tip roast; never put a frozen roast directly into the slow cooker, as it can stay too long in the temperature “danger zone” (40°F to 140°F). Keep the lid on the slow cooker during cooking to maintain a safe, steady temperature. Use a meat thermometer to ensure the roast reaches at least 145°F in the center (though it will usually go higher for tenderness). Refrigerate leftovers within 2 hours in shallow containers, and reheat to at least 165°F before serving again.
