Slow Cooker Sirloin Tip Pot Roast
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Sirloin Tip Pot Roast calories by ingredient
Introduction
This is a mishmash of a bunch of different crock pot (and non crock pot) pot roast recipes I found on the Web. Much inspired by the "Crazy Aunt Purl" blog (funny stuff!) but her recipe was written out as a narrative and thus not very useful for calorie-counting purposes! Plus I used ideas from other sources too. You can reduce the sodium by eliminating the sea salt and/or the bullion.Note: For this recipe I used "Better than Bullion" turkey base, rather than beef or other bullion cube. It has about half the sodium of a normal bullion cube, so this recipe is already relatively low sodium (especially compared to similar recipes that use canned mushroom soup and the like). This is a mishmash of a bunch of different crock pot (and non crock pot) pot roast recipes I found on the Web. Much inspired by the "Crazy Aunt Purl" blog (funny stuff!) but her recipe was written out as a narrative and thus not very useful for calorie-counting purposes! Plus I used ideas from other sources too. You can reduce the sodium by eliminating the sea salt and/or the bullion.
Note: For this recipe I used "Better than Bullion" turkey base, rather than beef or other bullion cube. It has about half the sodium of a normal bullion cube, so this recipe is already relatively low sodium (especially compared to similar recipes that use canned mushroom soup and the like).
Number of Servings: 8
Ingredients
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2 tbsp olive oil
1 tbsp chopped garlic
2 tsp coarse ground black pepper
1 tsp sea salt
1.78 lb sirloin tip roast
3 stalks celery
1 medium yam
3 medium carrots
1 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
Directions
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.
Member Ratings For This Recipe
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KIPPER15
