5. Crisp the Bacon
4. Cook Slowly
Cover the slow cooker and cook until the beef reaches your preferred level of doneness.
Because sirloin is a relatively lean cut, avoid assuming that a long cooking time will automatically make it more tender. Unlike tougher cuts such as chuck roast, sirloin can become dry if it is cooked well beyond its ideal temperature.
Use an instant-read thermometer to check the thickest part of the meat.
For a whole beef roast, the USDA recommends a minimum internal temperature of 145°F (63°C) followed by at least a three-minute rest.
5. Crisp the Bacon
One drawback of slow-cooking bacon is that it won’t become particularly crisp in a moist environment.
For crispier bacon, carefully transfer the cooked roast to a baking sheet and place it under a broiler for a few minutes.
Watch it closely—the bacon can go from beautifully browned to burnt very quickly.
6. Rest Before Slicing
Transfer the roast to a cutting board and let it rest for several minutes before slicing.
Resting allows the juices to redistribute, helping the meat stay moist when you cut into it.
Slice against the grain into portions and spoon a little of the cooking liquid over the top.