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Sirloin Roast with Gravy Recipe

Sirloin Roast with Gravy Recipe

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours YIELD:10 servings


  • 1 beef sirloin tip roast (3 pounds)
  • 1 to 2 tablespoons coarsely ground pepper
  • 1-1/2 teaspoons minced garlic
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • 1. Rub roast with pepper and garlic; cut in half and place in a 3-qt. slow cooker. Combine the soy sauce, vinegar, Worcestershire sauce and mustard; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until the meat is tender.
  • 2. Remove roast and keep warm. Strain cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 10 servings.

Nutritional Facts

4 ounces cooked beef with 3 tablespoons gravy equals 185 calories, 6 g fat (2 g saturated fat), 72 mg cholesterol, 318 mg sodium, 4 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchange: 4 lean meat.

Reviews for Sirloin Roast with Gravy

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Reviewed May. 19, 2016


Reviewed Apr. 19, 2016

"Love this recipe, my new favorite .... I followed the recipe and only made a few changes. I seared my roast on all sides in oil first than placed in slow cooker and I did not cut the roast in half, then I rubbed it liberally with beef seasoning, a pepper and garlic blend. Topped with sauce mixture and covered and cooked on low for 2 1/2 to 3 hrs til temp reached 160' to 170' degrees. Then I added 1/2 teaspoon of beef bouillon to 1 cup boiling water to my gravy mixture and cut half my roast into slices and placed in the gravy till it was bubbling, served over sour dough with a baked potato and steamed carrotts. Lovely meal for my family with a splendid flavored roast and gravy scrumptious."

Reviewed Mar. 7, 2016

"My family loved it! Excellent gravy too! I cut back on the pepper to 1 tb."

Reviewed Mar. 3, 2016

"I followed this recipe to a T & I'm sorry to say that I was highly unimpressed. The roast was way over cooked after cooking for 5 hours on low. The gravy was so potent that even using just a little was too much. My children both took one bite, spit it out and wouldn't touch any more. Sadly for me it was a waste of a perfectly good roast. Guess we're having cereal for dinner tonight :("

Reviewed Feb. 15, 2016

"I tried this recipe with an 8 pound roast. I doubled the ingredients except for the balsamic vinegar and added a package of Lipton Onion Soup Mix. I was concerned that there would not be enough broth to make gravy but there was plenty. Since my family loves mushrooms, I saut?ed a lot of mushrooms in a little butter and then added some broth to continue cooking and after I thickened the gravy, I added the mushrooms. I think I could have added them half way through the cooking. Since I had so much meat, there was no room in the beginning. I also cooked the roast on high for 2 hours before turning it to low. Since this produces a lot of fat, in the future I would remove the broth to a measuring pitcher and skim off some of the fat. My family loved it! all 20. The leftovers we combined with the left over gravy and made baked potatoes and spooned the meat over the potato. Again, a hit with the family!"

Reviewed Jan. 11, 2016

"Whoa. I couldn't believe the quasi negative comments. I hate pot roasts and crock pot recipes in general but was desperate. Fantastic gravy over noodles. Very unusual combo-- I was worried about quantity of balsamic but once I made the gravy, I loved it as did my very critical sauce inspired husband. If you are disappointed in your own cooking choices please don't negatively affect the ratings. I cook a lot and depend on 4 stars or better doing what the cook suggests., So rate on the original submission not your adjustment please. I will do this when I do roasts, which isn't my usual cooking choice but I have half a lean cow to deal with! Thank you!!!!"

Reviewed Dec. 19, 2015

"Excellent, but watch the cooking time, it is very easy to overcook. Don't worry though, even overcooked it still a pretty darn good roast."

Reviewed Mar. 14, 2015

"I am so disappointed, but not in the recipe, in myself and these darn new crockpots! I had my mom's crock that was probably 20 years old, but was given a new one. I keep hearing that they cook hotter than the old, and this is so true! I cut my time in half per the reviews, then cut it again by another hour.....on low, and it was still overlooked. I didn't bother with the gravy. The flavor of the meat was great, love the pepper. But I threw out what was left. I will try this again, keeping a closer eye on the temp of the meat. Maybe cook on low for an hour, then switch it to warm (mom's crock only has high and low, maybe that's the key....?)"

Reviewed Dec. 17, 2014

"Tender and moist ...very good !"

Reviewed Nov. 16, 2014

"Very good roast. I followed the recipe exactly. Everyone enjoyed it."

Reviewed Nov. 9, 2014

"I chose this recipe because of the high ratings but was hesitatnt about how it would taste with balsamic, soy sauce, etc. My family really liked the flavor and I had plenty of gravy, which was great. I did make it in the slow cooker, and I used a nice sirloin roast, but it was over cooked. I agree with the others. I think I will try 4-4.5 hours next time."

Reviewed Sep. 24, 2014

"I followed the recipe as written and it turned out great!"

Reviewed Aug. 14, 2014

"People stating this is dry/overcooked when doing it in the oven - it's a SLOW COOKER recipe! This is great in a slow cooker. Pretty classic. I added carrots, onions, extra water (I like things saucey) and a bit of oregano. Very good in the slow cooker as instructed."

Reviewed Apr. 6, 2014

"Good flavor but dry, cooked in oven @350 for 3 hours. Will cook less next time"

Reviewed Jan. 28, 2013

"This roast was so tasty - just the kind of recipe I'd been looking for! I did it in the oven at 350C, tightly covered, for 3 hours. Definitely wouldn't cook it longer. I didn't have much juices left over, only 3/4 cup so added extra water and a bit of Bisto to make gravy. Very very yummy, will make again!"

Reviewed Sep. 20, 2012

"Wonderful roast & gravy! I've made it again and again and again! Cook time depends on size of roast!"

Reviewed Mar. 21, 2011

"The gravy in this recipe is unique and very tasty.... I used a chuck roast and doubled the gravy... My gravy ended up being very thick... I may reduce the cornstarch and water mixture a little next time. I guess it depends on how much cooking juices you end up with."

Reviewed Jun. 4, 2010

"The meat and gravy have a really good taste, but reduce the cooking time or it will over cook."

Reviewed Mar. 14, 2010

"Easy and good. Would recommend thickening gravy with either cornstarch or Wondera flour. Gravy very good. I cooked a 4 lb sirloin tip roast and it didn't need 5 1/2 to 6 hours on low, was done in 4 - 4 1/2."

Reviewed Jan. 26, 2009

"it sure sounds good - i have added it to my recipe box."

Reviewed Jan. 25, 2009

"I have made this at least a dozon times for family and friends and I always get greatt comments. They always ask for the recipe."

Reviewed Sep. 6, 2008

"Husband liked it."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.