I don’t know Mary, but I savored every bite of her roast beef!
Instead of the oven for roast beef, this time I used the slow cooker, and a recipe from Southern Living Slow-Cooker Cookbook. It’s the way to a tender roast that nearly falls apart at the touch of a fork for mouthwatering deliciousness. It turns out succulent, juicy and good enough for company too, I think.
This simple recipe has the beef cooking in gravy, with chopped onion and garlic, along with dried basil. Nothing can be easier and more tasty than this roast beef served alongside mashed potatoes laden with gravy!
But, to tell the truth, while I thought it was delicious and would like to cook it again, Bill wants no part of a sirloin tip roast prepared this way again!
To each his own…
Mary’s Roast Beef
1 (2½ to 3-pound) beef sirloin tip roast
2 tablespoons oil
1 medium onion, quartered and sliced
3 garlic cloves, chopped
1 cup brewed coffee
¾ cup water, divided
1 beef bouillon cube
1 teaspoon salt
½ teaspoon seasoned pepper
2 teaspoons dried basil
Flour for gravy
Sear roast on all sides in hot oil in a large skillet.
Place roast in a 4-quart slow cooker.
Add onion and garlic to skillet, and sauté until tender.
Blend in coffee, ½ cup water, bouillon cube and next 3 ingredients.
Transfer to slow cooker.
Cover and cook on LOW 6-7 hours or until tender.
Transfer roast to serving platter.
Measure drippings, and return to slow cooker.
For every cup of drippings, add 1 tablespoon flour to the remaining ¼ cup water.
Whisk to blend flour and water.
Stir mixture into drippings.
Cook, uncovered, on HIGH 5 minutes or until gravy thickens, whisking frequently.
Serve gravy with roast.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!