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How to slow cook a sirloin tip roast

Updated July 20, 2017

Slow cooking is the way to a tender sirloin tip roast that begs to fall apart with the touch of a fork and practically melts in your mouth. Knowing the right technique can make the difference between succulent and juicy versus dry and tough. With just a few quick steps, you'll be on your way to making a great slow-cooked sirloin tip roast in no time.

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The Slow Cooker

The first thing you should realise is the answer to this question: What's the difference between a slow cooker and a Crockpot? Nothing, except that Crockpot is a trademark that is often used generically here in the United States. Any kind of slow cooker you choose to use will work fine. The device is designed to cook at a relatively low temperature, as compared with other methods of cooking, for long periods of time. The idea is to cook a meal and leave it unattended.

Preparing the Meat

According to BroadviewRanch.com, sirloin tip roasts are tender roast cuts and are perfect for use in a slow cooker. How you prepare your sirloin tip roast for this cooking method is up to you. There are many recipes for a slow-cooked roast available, and they range from plain roasted meat, roasted meat with vegetables, to roasted meat in sauces and gravies.

Preparing the meat depends on the type of recipe you're following. If the recipe calls for gravy or sauce, place the meat in the slow cooker and then cover it with the gravy or sauce. Cook the meat right in the liquid.

If the recipe is for plain meat, simply season the meat as you like, coating it with spices, and then place it in the slow cooker. Place the meat on top of sliced onions or other vegetables or on a wire rack to prevent it from sitting directly on the bottom of the slow cooker, which is often where the heating element is. This will prevent the meat from drying out.

Cook the Sirloin Tip Roast

Cook the meat on the slow cooker's high setting for about 2 hours and reduce the temperature to low for another 4 hours, according to Food.com. Most roasts are typically available from 1.36kg. to 2.27kg. in size. Larger roasts will need about an additional hour of slow cooking per pound.

By cooking the roast at a high temperature and then lowering it, the meat will cook on the outside quickly and seal in the juices. The low setting will then cook the meat the remainder of the way through and keep the juices trapped inside for a tender result. Cooking the roast on the high temperature only likely will result in a dried-out piece of meat that is tough and chewy; it would take 4 hours to cook the meat this way. Low settings take a very long time; the roast should cook for about 8 hours on this setting.

The meat thermometer should read 60 degrees Cor medium-rare roast and 62.8 to 65.6 degrees Cor medium. For those who like their meat a little more well done, cook the roast to 155 to 165 degrees .

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About the Author

Sam Eggleston has been a journalist since 1999, working primarily with Gannett, Ogden and Morris newspaper companies. He has written for the "Escanaba Daily Press," "The Marquette Mining Journal," the "Kenai Peninsula Clarion," the "Novi News," the "Northville Record," the "Livingston County Press" and "Argus." Eggleston studied English at Northern Michigan University.

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