Sirloin Tip Crock Pot Roast With Gravy Food

SIRLOIN TIP CROCK POT ROAST WITH GRAVY

Steps:

• Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
• Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
• Open soup can and spread all over the roast with a butter knife.
• Do NOT add any liquid to the crock pot!
• Cook on high for two hours, then on low for another four, at least.
• You don't want the roast to be falling apart, but you want it tender.
• Remove the roast and put on a platter.
• Cover with foil and let it rest in a warm place for about 20 minutes.
• Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
• Stir frequently.
• You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.

CROCK POT ROAST BEEF WITH GRAVY

Steps:

• Rub roast with 1/4 cup flour.
• Put roast in crock pot.
• In a bowl, combine soup and gravy mixes and remaining flour.
• Stir in water until blended.
• Pour over roast.
• Cover and cook on low for 6-8 hours or until meat is tender.
• We like to serve this with mashed potatoes.

CROCK POT ROAST WITH GRAVY

Steps:

• 1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
• 2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you'll know it's ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
• 3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
• 4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
• 5. Continue to cook until thickened.
• 6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
• 7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.

POT ROAST WITH BROWN GRAVY

Steps:

• Rub Salt and Pepper into roast.
• In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
• Pour Lipton Onion Soup Mix over top of roast.
• Add 5 cups of water and bring to a boil.
• Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
• Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
• When roast is falling apart, remove to a serving platter and turn off heat.
• In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
• Stir flour and water mixture with a fork until very smooth with no lumps.
• Slowly pour the flour paste into the pot of water that the roast was cooked inches
• Stir well and bring to a slow boil, simmer until the gravy thickens.
• If gravy is not thick enough, add more paste.
• If gravy is too thick, add water.
• Add desired amount of Kitchen Bouquet to darken gravy.
• I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.

ROAST WITH GRAVY

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

SLOW COOKER BEEF SIRLOIN TIPS AND GRAVY RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In a medium bowl, mix together flour, salt, garlic powder, and pepper. Dredge meat tips in the flour mixture.
• Heat olive oil in large skillet over medium-high heat, then brown tips for a couple of minutes (you aren't cooking them all the way through, just browning the edges). Place beef tips in slow cooker.
• Dump onions and mushrooms on top of meat in slow cooker.
• Mix broth, Worcestershire, ketchup, red wine vinegar, water in a bowl. Pour on top of meat in slow cooker.
• Sprinkle Italian seasoning on top of everything and cook on low for 7-8 hours.
• After meat is finished cooking, mix cornstarch together with water in a separate bowl. Using a strainer, remove beef tips from slow cooker and place in a separate bowl. Pour cornstarch mixture into remaining liquid in the crock pot and mix well. Add the beef tips back into the slow cooker and cook on high for about 10 minutes or until the liquid starts to thicken and turns into a gravy.
• Serve over hot mashed potatoes.

BEST SIRLOIN TIP ROAST

Steps:

• Remove roast from fridge and place on a rack for thirty minutes to come closer to room temp (skip this step if in a hurry).
• Heat a cast iron skillet or sturdy Dutch oven over medium high heat about five minutes. Meanwhile, pat dry the roast so it will brown properly.
• Sprinkle kosher salt over hot pan, and add roast, browning on both sides.
• Meanwhile, slice onion and mushrooms. Set aside.
• When roast is brown, remove to crock pot; turn on low.
• Add onions and mushrooms to skillet, without wiping it first. Cook, stirring frequently, until onions are brown and mushrooms have given up their liquid. The mixture should be dry but not burnt.
• Add water and stir, scraping bottom of pan to get all of the flavorful bits.
• Pour hot onion mixture over roast. Cook on low eight hours (or high for four).
• If you want to make gravy, drain the liquid off the roast at the end of the cooking time, into a liquid cup measure. You should have about two cups. Add water if necessary or remove excess liquid until you do have two cups. Melt two tablespoons butter in a skillet or medium saucepan. When foam subsides, add three tablespoons all purpose flour. Stir a few minutes to cook the flour, then whisk in liquid slowly to avoid lumps. Cook until thick and serve over meat and mashed potatoes or rice.

SIRLOIN ROAST WITH GRAVY

Steps:

• Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.