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Sirloin Roast with Gravy Recipe
Sirloin Roast with Gravy Recipe photo by Taste of Home

Sirloin Roast with Gravy Recipe

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This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 5-1/2 hours
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Sirloin Roast with Gravy in Simple & Delicious November/December 2006, p13

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.

Light-Bodied Red Wine

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

Reviews for Sirloin Roast with Gravy

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 14, 2014

People stating this is dry/overcooked when doing it in the oven - it's a SLOW COOKER recipe! This is great in a slow cooker. Pretty classic. I added carrots, onions, extra water (I like things saucey) and a bit of oregano. Very good in the slow cooker as instructed.

MY REVIEW
Reviewed Apr. 6, 2014

Good flavor but dry, cooked in oven @350 for 3 hours. Will cook less next time

MY REVIEW
Reviewed Jan. 28, 2013

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!

MY REVIEW
Reviewed Sep. 20, 2012

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

MY REVIEW
Reviewed Mar. 21, 2011

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.

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