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STEP THREE: Place the beef sirloin tip roast in the crock pot and position it carefully. Sprinkle the onion soup mix over the meat, followed by the Worcestershire sauce and beef stock. STEP FOUR: Cover the Crockpot with a lid and set a timer. On the high setting, you'll want to shoot for 4-6 hours.

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Place water in slower cooker. Pat meat dry and rub with oil. Place boneless pork sirloin tip roast in slow cooker. Pour dry onion soup mix and garlic powder over roast. Add carrots, onions and potatoes. Set on high for 4 hours or low for 8 hours. Remove from slow cooker, slice and serve.

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Step. 4 In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker. Step. 5 Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours).

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Microwave for about 90 seconds and stir until the corn starch is dissolved. Line the bottom of the slow cooker insert with slices of butter. Top with washed potatoes. Top with the prepared carrots and onion. Place the sirloin tip roast on top and pour over the beef stock mixture. Cook on LOW heat for 8 - 10 hours, until the beef roast is fall.

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Place browned roast over the onions, then layer the other half of the onions and the rosemary sprigs (if using) on top of the meat. Combine the Worcestershire sauce and beef broth, then pour the liquid around the roast in the bottom of the slow cooker. Cook on LOW heat for 8 hours.

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Cut potatoes into bite size pieces put in bottom of slow cooker. Carrots go on top of potatoes. place cut up onion on top of carrots. sprinkle 1 tsp garlic powder on top of vegetables, place roast on top. sprinkle with garlic powder and fresh ground pepper. Cook roast on high for 2 hours. Change to low and cook for 4 -6 hours.

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Top with diced butter and place browned sirloin tip roast on top of veggies. In a medium bowl, whisk beef broth, v8 juice, Worcestershire sauce, brown sugar, garlic powder, basil and thyme. Pour over the roast. Close the lid and slow cook on Low for 8-10 hours or until meat is tender and easily pulls apart with a fork.

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Next, fill the crockpot with beef broth slightly above the middle of the roast. Toss in bay leaves, balsamic vinegar, Worcestershire sauce and the leftover seasoning from earlier. Cover the crockpot and cook on high for 6 hours or low for 10 hours. The final test is with two forks to pull apart the sirloin tip roast.

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If you aren't going to be home to do this, put all the vegetables on the bottom and then add in the sirloin roast. 8 ounces mushrooms, 2 large onions, 1½ pounds carrots, 1½ pounds small potatoes, 1 bulb garlic. Put the lid on the slow cooker. If you are using the Ninja Foodi with 2 lids, use the pressure lid vented or a glass lid that fits.

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Add the sauce and cook: Combine the Worcestershire sauce and beef broth in a bowl, then pour the liquid around the roast in the bottom of the slow cooker. Cook the sirloin tip roast on low heat for 8 hours. 5. Rest and serve: Remove the sirloin tip roast from the crockpot and transfer it to a carving board or serving platter.

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In a bowl or measuring cup, combine the beef broth, Worcestershire sauce, vinegar, soy sauce, spices, salt, and black pepper. Whisk to combine. Slowly pour the mixture over the roast and vegetables in the slow cooker. Cook the roast on high heat for 6 hours or low heat for 8 hours.

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In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours.

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Ingredients. 2 pounds sirloin beef roast, uncooked. about 5 average-sized Russet potatoes, peeled and cut into 1½-inch cubes. about 5 average-sized carrots, peeled and cut into thick 1-inch strips. 2 cans (10.75 ounces each) condensed golden mushroom soup. 2 cans (10.75 ounces each) beef broth. 2 packages onion soup mix.

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Transfer to the slow cooker. In a small dish, whisk together the cornstarch and 1 cup of the beef broth. Stir into the slow cooker. Pour the remaining beef broth into the slow cooker and add the bundle of fresh herbs. Cover the slow cooker and set the temperature for 8 hours on low setting or 5 hours on high setting.

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Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the beef and sear for 2-3 minutes per side, or until browned. Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, Italian seasoning, thyme, and paprika to the bottom of the slow cooker insert. Whisk to combine.

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Transfer leftover Crock Pot Sirloin Tip Roast to a freezer bag or freezer-safe airtight container. When you're ready to eat, let the roast thaw in the refrigerator overnight if you've frozen it. Place the meat in a baking dish with leftover juices or beef broth, cover, and cook at 325ºF until the meat is heated through.