Slow Cooker Bacon-Wrapped Sirloin

A tender, savory beef roast wrapped in smoky bacon and seasoned with garlic and herbs, cooked low and slow for a comforting, impressive main dish with minimal hands-on effort.

Equipment

• Slow cooker (5–6 quarts preferred)
• Small bowl
• Skillet (optional)
• Tongs
• Cutting board
• Sharp knife
• Meat thermometer

Ingredients

• 2 to 2½ pounds sirloin roast or sirloin tip roast
• 8–10 slices bacon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ cup beef broth
• 1 tablespoon Worcestershire sauce
• Optional: 1 sliced yellow onion
• Optional: 8 ounces mushrooms
• Optional: 2–3 carrots, cut into chunks
• Optional: Fresh rosemary
• Optional: Fresh thyme
• Optional: 1 teaspoon Dijon mustard
• Optional: A pinch of red pepper flakes

Instructions

1. In a small bowl, combine the olive oil, minced garlic, salt, smoked paprika, thyme, black pepper, onion powder, and Worcestershire sauce until a loose seasoning paste forms.
2. Pat the sirloin dry with paper towels and rub the seasoning mixture generously over all sides of the beef.
3. Lay the bacon slices slightly overlapping on a clean work surface, place the seasoned sirloin on top, and wrap the bacon around the beef, securing with toothpicks if needed.
4. Optional: Heat a large skillet over medium-high heat and carefully brown the bacon-wrapped sirloin for a few minutes, turning gently so several sides develop color.
5. Place sliced onions, mushrooms, or carrots in the bottom of the slow cooker if using, pour in the beef broth, and place the bacon-wrapped sirloin on top without completely submerging it in liquid.
6. Cover and cook on LOW for approximately 4–6 hours, checking the internal temperature toward the earlier end of the range.
7. Use an instant-read thermometer inserted into the thickest part of the beef; ensure it reaches at least 145°F (63°C) for food safety, or continue cooking to preferred doneness.
8. Transfer the cooked sirloin to a cutting board, loosely tent with foil, and let it rest for 10–15 minutes before slicing.
9. If desired, crisp the bacon by placing the cooked roast under a broiler for a short time or returning it carefully to a hot skillet, watching closely to prevent burning.

Notes

Sirloin is lean and can become dry if overcooked, so use a meat thermometer to guide doneness. Keep the bacon mostly above the liquid to prevent sogginess. Slice against the grain for tenderness. Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months. A quick gravy can be made by straining the cooking liquid and thickening with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

Nutrition

Calories: 400–500 · Protein: 40–50g · Fat: 25–32g · Carbohydrates: 2–5g · Sodium: 700–1,000mg