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
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.
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.
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)
378 | Calories |
16g | Fat |
26g | Carbs |
32g | Protein |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 6g | 32% |
Cholesterol 91mg | 30% |
Sodium 824mg | 36% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 32g | |
Vitamin C 35mg | 175% |
Calcium 42mg | 3% |
Iron 4mg | 21% |
Potassium 581mg | 12% |
* 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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