How to Make It
Pat the roast dry with paper towels and season with garlic powder, pepper, and dried herbs. Heat olive oil in a heavy skillet over high heat. Sear the beef for 2 to 3 minutes per side until a deep golden crust forms, then transfer it to your slow cooker.
Build the liquid base
3 minutes
If adding onions, carrots, or potatoes, layer them at the bottom of the slow cooker insert around the beef. Whisk together the beef broth, onion soup mix, au jus packet, and Worcestershire sauce in a measuring cup. Pour the mixture directly over the roast.
Slow cook until tender
8 hours on LOW
Cover and cook on LOW for 8 to 9 hours (avoid cooking on HIGH for lean cuts like sirloin tip, as high heat tightens the meat). The beef should be fork-tender when done.
Make the gravy and slice
10 minutes
Transfer the roast to a cutting board and tent with foil to rest for 10 minutes. Turn the crockpot to HIGH. Whisk the cornstarch and cold water together to form a smooth slurry, then stir it into the simmering pot juices. Cover and let thicken for 5 to 10 minutes. Slice the roast against the grain (or shred) and smother with the warm gravy.
Pro-Tip for Slicing: Because sirloin tip is lean, always slice it thinly across the grain. Cutting across the muscle fibers makes every bite tender, even if you prefer neat slices over shredded beef!
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