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Sirloin Roast with Gravy Recipe

Sirloin Roast with Gravy Recipe photo by Taste of Home

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“This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy,” writes Rita Clark of Monument, Colorado. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal.

This recipe is:

Diabetic Friendly

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Sirloin Roast with Gravy Recipe

Prep: 15 min. Cook: 5-1/2 hours

Yield: 10 Servings

15 330 345

Ingredients

1 beef sirloin tip roast (3 pounds)
1 to 2 tablespoons coarsely ground pepper
1-1/2 teaspoons minced garlic
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Directions

Rub roast with pepper and garlic; cut in half and place in a 3-qt. slow cooker. Combine the soy sauce, vinegar, Worcestershire sauce and mustard; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until the meat is tender.
Remove roast and keep warm. Strain cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 10 servings.

Nutritional Facts 4 ounces cooked beef with 3 tablespoons gravy equals 185 calories, 6 g fat (2 g saturated fat), 72 mg cholesterol, 318 mg sodium, 4 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchange: 4 lean meat.

Originally published as Sirloin Roast with Gravy in Simple & Delicious November/December 2006, p13

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Sirloin Roast with Gravy

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Reviewed on Jan. 28, 2013 by germanycook

This roast was so tasty - just the kind of recipe I'd been looking for! I did it in the oven at 350C, tightly covered, for 3 hours. Definitely wouldn't cook it longer. I didn't have much juices left over, only 3/4 cup so added extra water and a bit of Bisto to make gravy. Very very yummy, will make again!

Reviewed on Sep. 20, 2012 by Bappylou

Wonderful roast & gravy! I've made it again and again and again! Cook time depends on size of roast!

Reviewed on Mar. 21, 2011 by valanddansmith

The gravy in this recipe is unique and very tasty.... I used a chuck roast and doubled the gravy... My gravy ended up being very thick... I may reduce the cornstarch and water mixture a little next time. I guess it depends on how much cooking juices you end up with.

Reviewed on Jun. 04, 2010 by dianeve

The meat and gravy have a really good taste, but reduce the cooking time or it will over cook.

Reviewed on Mar. 14, 2010 by cwbuff

Easy and good. Would recommend thickening gravy with either cornstarch or Wondera flour. Gravy very good. I cooked a 4 lb sirloin tip roast and it didn't need 5 1/2 to 6 hours on low, was done in 4 - 4 1/2.