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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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  • Susan
    Dec 31, 2020

    My bad!!!!!! Didn't really pay attention. I had this really great grass-fed roast and ask my daughter to "just look up a recipe " and make it. WRONG!!!!! I could have just covered it with water and boiled it!!!! You could call that a gravy, but it would be like calling vinegar wine. No Aromatics what so ever! Bay leaf, thyme, wine perhaps? A hint of onion, perhaps? Please put a disclaimer next time... "For the Pallet Challenged Only". The meat was cold long before I was able to make the gravy...TASTE!

  • 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.

  • Nana-Indiana
    Mar 19, 2018

    No comment left

  • mammaw69
    Oct 4, 2017

    No comment left

  • 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.