Slow Cooker Sirloin Tip Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp olive oil1 tbsp chopped garlic2 tsp coarse ground black pepper1 tsp sea salt1.78 lb sirloin tip roast3 stalks celery1 medium yam3 medium carrots1 cup broth (beef, chicken, or vegetable)1/3 cup red wine (I used a Shiraz)1 bullion cube or 1 tsp "better than bullion" paste
Chop onion, celery, carrots and sweet potato into about 1-inch chunks. Line bottom of crock pot with onions. Set aside other vegetables.
Pat the sirloin roast dry with paper towels (don't remove the string). While heating olive oil on medium or medium-high in a deep frying or paella pan, rub all sides of the roast (including ends) with chopped garlic, black pepper, and salt. Brown in oil 15 minutes, then transfer from frying pan to crock pot.
Add to the frying pan 1 cup of broth and 1/3 cup of red wine. Bring to a boil (to boil off the alcohol) while scraping drippings from the bottom of the pan. Turn heat to simmer. Arrange vegetables around the roast, then pour all the liquid from the frying pan into the crock pot.
Cook on high in the crock pot for 1 hour, then reduce heat to medium and cook 8 hours.
Remove roast from crock pot, slice and remove strings. Use a slotted spoon to remove vegetables and put alongside pot roast in a serving dish. Use a ladle to ladle juices over pot roast on serving dish; put whatever is left in the crock pot into a gravy boat. If you prefer, you can stir a little corn starch or flour into the juices in a small pot and heat on the stove to make a thicker gravy. Serve promptly, or keep roast warm in a low oven until ready to serve.
Makes 8 servings of roast and vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWMOMOVER40.
Pat the sirloin roast dry with paper towels (don't remove the string). While heating olive oil on medium or medium-high in a deep frying or paella pan, rub all sides of the roast (including ends) with chopped garlic, black pepper, and salt. Brown in oil 15 minutes, then transfer from frying pan to crock pot.
Add to the frying pan 1 cup of broth and 1/3 cup of red wine. Bring to a boil (to boil off the alcohol) while scraping drippings from the bottom of the pan. Turn heat to simmer. Arrange vegetables around the roast, then pour all the liquid from the frying pan into the crock pot.
Cook on high in the crock pot for 1 hour, then reduce heat to medium and cook 8 hours.
Remove roast from crock pot, slice and remove strings. Use a slotted spoon to remove vegetables and put alongside pot roast in a serving dish. Use a ladle to ladle juices over pot roast on serving dish; put whatever is left in the crock pot into a gravy boat. If you prefer, you can stir a little corn starch or flour into the juices in a small pot and heat on the stove to make a thicker gravy. Serve promptly, or keep roast warm in a low oven until ready to serve.
Makes 8 servings of roast and vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 248.5
- Total Fat: 12.3 g
- Cholesterol: 66.3 mg
- Sodium: 222.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.2 g
- Protein: 22.0 g