3 to 4 pound sirloin tip roast
2 to 3 garlic cloves, quartered
1 tsp. oregano
1/2 tsp. thyme
ground black pepper, to taste
14 oz. can beef broth (low sodium broth is fine)
1/2 cup red wine
2 Tbsp. onion soup mix
| | The night before, make slits in the roast and insert garlic clove quarters in each slit. Sprinkle the oregano, thyme and pepper all over the roast.
Cover and refrigerate overnight.
The next morning, take roast out of the refrigerator and let come to room temperature for at least 30 minutes.
In a slow cooker, combine beef broth, wine and soup mix. Set crockpot to HIGH.
Meanwhile, in a skillet, brown roast on all sides. When all sides are browned, put it in the crockpot. (Deglaze the pan with a little more beef broth, if necessary. Add to the crockpot.) Let roast cook in crockpot on HIGH for 1 hour, then cook on LOW for 5 to 6 hours. Turn roast over halfway through cooking.
When done, let the roast rest on a platter (covered with foil) for 20 to 30 minutes to let juices redistribute.
Transfer the roast broth to a saucepan and thicken with a cornstarch/water mixture. This makes excellent, flavorful gravy.A special thanks to one of our FamilyCorner.com community
members for this recipe. Thanks "Lizzie-boo"! |
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