Place the sirloin roast on a cutting board and pat it very dry with paper towels.

Sprinkle the kosher salt and freshly ground black pepper over every side of the roast, pressing the seasoning gently into the meat.

Lay the bacon slices on a cutting board, overlapping them slightly to make a rectangle wide enough to wrap around the roast, then roll the seasoned roast snugly in the bacon and tuck the ends underneath or secure them with toothpicks if necessary.

Turn the slow cooker to LOW while you finish preparing the roast so the crock warms slightly.

Set the bacon-wrapped roast seam-side down in the center of the slow cooker without adding broth, water, wine, or cola.

Cover and cook on LOW for 4 1/2 to 6 hours, until the roast reaches about 130°F in the thickest part for medium-rare or 140°F for medium and the bacon is fully cooked and lightly golden.

For crisper, deeper-browned bacon, carefully move the cooked roast to a foil-lined baking sheet, leaving the juices in the slow cooker, and broil on the top oven rack for 3 to 5 minutes while watching closely.

Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 10 to 15 minutes.

Remove any toothpicks, slice the roast across the grain into 1/2-inch-thick slices, and spoon the bacon-beef juices from the slow cooker over the sliced roast before serving.