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
- 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
- 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.
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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