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Slow Cooker Balsamic Beef Sirloin Tips, high protein slow cooker meals
Brittany Stage

Slow Cooker Balsamic Beef Sirloin Tips

Sirloin tip roast cut into hearty chunks braises all day in a balsamic, garlic, and beef broth sauce that reduces into something rich and glossy, then gets served over mashed cauliflower or egg noodles for a lean, protein-packed dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs sirloin tip roast cut into 1 1/2-inch chunks
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil for searing
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3/4 cup low-sodium beef broth do not reduce this amount
  • 1/3 cup balsamic vinegar regular, not aged or thick glaze
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 1 tsp dried rosemary roughly crumbled between your fingers
  • 1 tsp cornstarch for thickening at the end
  • 1 tbsp cold water for cornstarch slurry

Equipment

  • 6-quart slow cooker
  • large skillet
  • small bowl
  • tongs

Method
 

  1. Pat the sirloin tip chunks dry with paper towels, then season all over with salt, pepper, and garlic powder. Drying the surface is important here because you will sear the beef and wet meat will steam instead of brown. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  2. Working in two batches so you do not crowd the pan, sear the beef chunks for about 2 minutes per side until a deep brown crust forms. You are not cooking the meat through here, just building color and flavor on the surface. Transfer the seared pieces to your slow cooker as you go.
  3. In the same skillet, turn the heat down to medium and add the diced onion. Cook for 3 to 4 minutes until softened. Add the minced garlic and stir for 30 seconds. Add the tomato paste and stir it into the onion for another minute so it loses its raw edge. Pour in the balsamic vinegar and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pan. Those bits are flavor you do not want to leave behind.
  4. Pour the onion and sauce mixture over the beef in the slow cooker. Add the beef broth, thyme, and rosemary. The broth should come up about halfway on the beef chunks but not cover them completely. Give everything a gentle stir to distribute the seasoning. Put the lid on securely.
  5. Cook on LOW for 7 to 8 hours. Do not lift the lid during cooking as that releases heat and extends the time. The beef is done when it is very tender and pulls apart easily when pressed with a fork but still holds its chunk shape. It should not be completely falling apart like a pulled beef, more like a tender steak bite.
  6. In a small bowl, whisk the cornstarch together with the cold water until smooth. Pour the slurry into the slow cooker and stir gently to combine it with the braising liquid. Replace the lid and cook on HIGH for 20 to 30 more minutes until the sauce thickens to a glossy, spoonable consistency.
  7. Taste the sauce and adjust salt if needed. Serve the beef over mashed cauliflower, buttered egg noodles, or creamy mashed potatoes. Spoon the sauce generously over every plate. Finish with fresh thyme leaves or chopped flat-leaf parsley if you want a little color on the plate.

Notes

Sirloin tip is leaner than chuck, which makes it a great high-protein choice but also means it can dry out faster if undercooked at too high a temperature or if the broth level is too low. Keep the lid on the full cook time and use the full three-quarter cup of broth as written. If you want more sauce, add an extra quarter cup of broth at the start.