This Slow Cooker Bacon Wrapped Sirloin Roast brings together beef sirloin, thick-cut bacon, kosher salt, and black pepper for a hearty dinner. The bacon adds smoky flavor as the roast cooks, and the collected juices make a simple finishing sauce for the sliced beef.
What You’ll Need
- Beef sirloin roast. Use a 2½–3-pound boneless roast, trimmed and fully thawed. Its shape and thickness will affect cooking time.
- Thick-cut bacon. Use 10–12 slices, or enough to wrap the roast with a slight overlap.
- Kosher salt. Use 2 teaspoons, adjusting to taste if your bacon is particularly salty.
- Black pepper. Use 1½ teaspoons freshly ground pepper to season the beef on all sides.
How to Wrap the Sirloin Roast
Pat the roast dry with paper towels, then season all sides with the salt and pepper. Arrange the bacon strips on a cutting board with their long edges slightly overlapping to form a sheet wide enough to wrap around the beef.
Place the roast across the bacon and wrap the strips snugly around it. Tuck the ends underneath or secure loose pieces with wooden toothpicks. Set the roast seam-side down in the slow cooker so the wrapping stays in place.
How to Slow Cook the Roast
Cover and cook on LOW. Allow approximately 4½–6 hours, but begin checking the internal temperature around 3 hours because slow cookers and roast shapes vary. A probe thermometer makes it easier to monitor the center without repeatedly lifting the lid.
Cook until the thickest part of the beef reaches 145°F, keeping the thermometer tip in the meat. Use temperature to determine when to remove the roast. Sirloin is relatively lean, so extended cooking can make the slices drier.
The bacon and beef will release juices during cooking. Follow your slow cooker manufacturer’s instructions regarding any required cooking liquid.
How to Brown the Bacon
The covered cooking environment leaves the bacon soft. For a browned finish, carefully lift the roast onto a foil-lined, rimmed metal baking sheet using two wide spatulas.
Broil for approximately 3–5 minutes, watching continuously, until the exposed bacon is browned and sizzling. Keep the roast several inches below the heating element and use your oven’s recommended broiling position. Browning may be uneven where the bacon overlaps.
Resting and Slicing
Transfer the roast to a cutting board and tent loosely with foil. Rest for 10–15 minutes, then remove every toothpick before carving.
Slice across the grain into roughly ½-inch slices. Let the cooking juices settle and skim off excess surface fat, then spoon a little over the beef before serving.
What to Serve with Bacon Wrapped Sirloin
Mashed potatoes, buttered rice, or baked potatoes pair well with the savory juices. Add steamed green beans, roasted carrots, or a crisp green salad to complete the meal.
Frequently Asked Questions
Will the bacon become crisp in the slow cooker?
The bacon softens as it cooks in the covered slow cooker. A brief broiler finish browns the exposed surface and gives some edges a crisper texture.
Can I use regular-cut bacon?
Yes. Wrap it gently because thinner slices tear more easily. Watch closely during broiling, as they can brown quickly.
Should the roast be falling apart?
This recipe is intended for carving into slices. Check the internal temperature and remove the roast once it reaches the stated temperature to help preserve moisture.
Can I serve the cooking juices?
Yes. Skim off excess fat and spoon the warm juices over the sliced beef. Taste before adding extra salt because the bacon seasons the liquid.
Slow Cooker Bacon Wrapped Sirloin Roast Recipe Card
Sirloin roast wrapped in smoky bacon, slow-cooked, and served in slices with savory cooking juices.
- Prep time — About 15 minutes
- Cook time — Approximately 4½–6 hours on LOW; begin checking earlier
- Optional broiling time — About 3–5 minutes
- Rest time — 10–15 minutes
- Servings — 6
Ingredients
- 1 beef sirloin roast, 2½–3 pounds, trimmed and fully thawed
- 10–12 slices thick-cut bacon
- 2 teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
Instructions
- Pat the roast dry with paper towels. Sprinkle the salt and pepper evenly over all sides, pressing gently to help them adhere.
- Lay the bacon strips on a cutting board, slightly overlapping their long edges. Place the roast across the strips and wrap them snugly around the beef. Tuck the ends underneath or secure loose strips with wooden toothpicks.
- Place the wrapped roast seam-side down in the slow cooker. Follow the manufacturer’s requirements for cooking liquid.
- Cover and cook on LOW for approximately 4½–6 hours, beginning temperature checks around 3 hours. Cook until the center of the beef reaches 145°F on a meat thermometer. Timing will vary with the roast and appliance.
- For browned bacon, carefully transfer the roast to a foil-lined, rimmed metal baking sheet. Broil for approximately 3–5 minutes, watching continuously, until the exposed bacon is browned.
- Transfer to a cutting board, tent loosely with foil, and rest for 10–15 minutes.
- Remove all toothpicks. Slice across the grain into approximately ½-inch slices.
- Skim excess fat from the cooking juices and spoon a little over the sliced roast. Serve warm.
Recipe Notes
- Use a meat thermometer to determine doneness. The cooking window is an estimate.
- The bacon will remain soft during slow cooking. Broiling adds surface browning.
- Adjust the salt to suit the bacon you use.