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Sirloin Roast with Gravy

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: 20 min. Cook: 3-1/2 hours
  • Makes
    8 servings


  • 1 beef sirloin tip roast (3 pounds)
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons coarsely ground pepper
  • 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


  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours.
  • Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
Nutrition Facts
1 serving: 241 calories, 8g fat (3g saturated fat), 108mg cholesterol, 358mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.

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  • Diana
    May 15, 2020

    We thought this was excellent. A beef tenderloin was gifted to us. I seared it first before placing it in the slow cooker. I had to substitute the ground mustard for regular mustard and the balsamic vinaigrette for apple cider vinegar because that's what I had. I cooked it on low for three hours. It was cooked perfectly.

  • Laura
    Mar 17, 2017

    Excellent. I will definitely make it again. I rubbed the meat with Montreal steak seasoning instead of garlic and pepper. I added a half cup water and 8 oz fresh mushrooms to the slow cooker. It was slightly salty but likely from the Montreal seasoning. Great flavor and beef!

  • kgburgess
    Feb 11, 2017

    This made a very good sirloin roast! I made mine in my electric pressure cooker. I put some broth in the bottom, inserted a steaming rack, and then set a deep pot on that with all of the ingredients in it and the roast cut into quarters. I tented that pot with foil and then set the pressure to high for 1 hour. It was perfect! The meat was so very tender, and I had way more gravy than I needed at the end. My whole family enjoyed it. I served it with steamed baby potatoes, green beans, and French rolls. Yum!

  • mkfrazier
    Oct 11, 2016

    Flavor was fine, but the roast was somewhat tough and chewy. Followed the recipe as shown. Won't make again.

  • rivera1544
    May 19, 2016


  • tst62
    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.

  • thelouws
    Mar 7, 2016

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

  • Crystalm5252
    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 :(

    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!

  • lyndalbrown13
    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!!!!