Beef sirloin tip roast recipe slow cooker

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5. Susan's Sirloin Tip Roast

By Susan Feliciano

from Oak Ridge, TN

I think this recipe came with my new Crock Pot when I got married in 1976. I served it for the first fancy meal we had, inviting our pastor and his wife for dinner. It got rave reviews. I hope I have remembered it correctly.

Ingredients For susan's sirloin tip roast

• One

  3-4 pound sirloin tip roast

• (get one that fits your crock pot very closely)

• 1

  white onion, sliced thin

• 2 clove

  garlic, smashed and sliced

• coarse ground black pepper

How To Make susan's sirloin tip roast

• 1

  Sear roast on all sides by placing in a very hot greased iron skillet and turning every couple of minutes.

• 2

  Place roast in crock pot on low. Pour the water around the roast. Sprinkle with pepper and a little salt if desired. Place the garlic and onions over top of the roast. Cover crock pot and cook on low 6 hours.

• 3

  With a meat thermometer, check the thickest part of the roast for doneness. I cook until it reaches 160 degrees. When done, remove roast from crock pot with 2 large spatulas or spoons and place on serving platter.

• 4

  Take meat juices and onions from crock pot and place in sauce pan. Dissolve 1/4 cup flour in 1/2 cup water and add to drippings. Boil as for gravy until thick. Add more water if necessary to achieve desired consistency.

• 5

  This roast should slice - it does for me. The cooking time is approximate depending on the size of your roast and how the crock pot cooks. I used the medium size crock pot - about 3 quarts capacity.

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A tender top sirloin roast made in the slow cooker with lots of garlic, potatoes, onions, carrots, and green peppers.

Total Time:

6 hrs 30 mins

Jump to Nutrition Facts

Ingredients

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

• 1 (3 pound) top sirloin roast

• 6 cloves garlic, slivered

• 6 Yukon Gold potatoes, peeled and quartered

• 4 carrots, cut into 2 inch pieces

• 2 large sweet onions, peeled and chopped

• ½ cup water

• ½ cup beef broth

• 3 cubes beef bouillon

• 1 bay leaf

• 2 large green bell peppers, cut into 2 inch pieces

Directions

1. Combine salt, pepper, and paprika in a small bowl; rub into roast. Make slits in the top of the roast with a small knife; press the garlic slivers into the slits.

2. Place potatoes, carrots, and onions into a large slow cooker; place roast on top of vegetables. Pour in water and beef broth; add bouillon cubes and bay leaf.

3. Cover and cook on Low for 8 hours or High for 6 hours. Stir in green peppers for the last half hour of cooking.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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