Ingredients
- 1.5–2.5 kg (3–5 lb) beef sirloin roast
- 8–12 slices bacon
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme (or rosemary)
- 1 onion, sliced
- 250 ml (1 cup) beef broth
- 2 tbsp Dijon mustard (optional, for extra flavor)
Instructions
1. Season the roast
Pat the sirloin dry. Rub it all over with olive oil, garlic, Worcestershire sauce, salt, pepper, paprika, and thyme. If using Dijon mustard, spread a thin layer over the meat before seasoning.
2. Wrap with bacon
Lay bacon strips over the top of the roast, slightly overlapping. Tuck the ends underneath or secure with toothpicks or kitchen twine.
3. Prepare the slow cooker
Place sliced onions at the bottom (this acts as a rack and adds flavor). Pour in the beef broth.
4. Cook
Place the bacon-wrapped roast on top of the onions.
- Cook on LOW for 7–8 hours
or - Cook on HIGH for 4–5 hours
The roast should be tender and reach your preferred doneness (around 60–63°C / 140–145°F for medium).
5. Optional crisping step (recommended)
Slow cookers don’t crisp bacon. For better texture:
- Transfer the roast to an oven-safe dish
- Broil in the oven for 5–8 minutes until the bacon is crispy
6. Rest and serve
Let the roast rest for 10 minutes before slicing. Serve with the onions and juices from the slow cooker.
Optional Gravy
- Strain the cooking liquid into a saucepan
- Bring to a simmer
- Mix 1 tbsp cornstarch with 2 tbsp water, then stir in
- Cook until thickened
Serving Ideas
- Mashed potatoes or roasted vegetables
- Green beans or a simple salad
- Crusty bread to soak up the juices