This 6-ingredient slow cooker vintage sirloin tip is the kind of dependable dinner that fits right into a busy weeknight routine. While the name has that old-fashioned pot-roast feel, this version uses a raw pork sirloin tip roast and a handful of pantry-friendly ingredients to create tender slices and a rich, savory gravy with hardly any hands-on work. It is the sort of practical family meal that feels comforting, budget-conscious, and perfect for those days when getting dinner started early makes the evening so much easier.
Serve this pork roast with mashed potatoes, buttered egg noodles, or fluffy rice to soak up the extra sauce. It also pairs well with simple sides like green beans, glazed carrots, roasted broccoli, or a crisp side salad, and leftovers make great open-faced sandwiches or next-day grain bowls.
6-Ingredient Slow Cooker Vintage Sirloin Tip
Servings: 6 to 8
Ingredients
1 raw pork sirloin tip roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup low-sodium beef broth
2 tablespoons Worcestershire sauce
1 medium yellow onion, sliced
Directions
1. Lightly coat the inside of a slow cooker with cooking spray if desired. Place the sliced onion in the bottom, then set the raw pork sirloin tip roast on top.
2. In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and dry onion soup mix until mostly smooth.
3. Pour the soup mixture over the pork roast, covering the top as evenly as possible. Cover with the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender and reaches a safe internal temperature.
4. Carefully transfer the cooked roast to a cutting board or serving platter and let it rest for 10 minutes. If you want a thicker gravy, skim excess fat from the cooking liquid and simmer it in a saucepan for a few minutes or whisk in a cornstarch slurry until thickened.
5. Slice or shred the pork, spoon the onions and gravy over the top, and serve hot with your favorite sides.
Variations & Tips
Add mushrooms: For a deeper earthy flavor, add 8 ounces of sliced mushrooms to the slow cooker with the onions. They cook down nicely into the gravy and make the whole dish feel even more like a classic Sunday supper.
Make it ahead: This is a great prep-ahead meal for busy mornings. Slice the onion and mix the sauce the night before, then refrigerate them separately so you can quickly assemble everything in the slow cooker before work.
Thicker gravy: If your family likes a more substantial gravy for potatoes or noodles, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot cooking liquid on the stovetop until it reaches the consistency you like.
Leftover idea: Leftover pork is delicious piled onto toasted bread with a spoonful of gravy, or tucked into a bowl of rice with a simple vegetable on the side. It reheats well, which makes lunch the next day especially easy.
Check doneness carefully: Pork sirloin tip roast is leaner than some other cuts, so slow cooking it just until tender helps keep it from drying out. Use an instant-read thermometer and aim for a safe internal temperature before resting and slicing.