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Sirloin Roast with Gravy

 Sirloin Roast with Gravy
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
10 ServingsPrep: 15 min. Cook: 5-1/2 hours


  • 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.
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,

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Sirloin Roast with Gravy (continued)

Nutritional Facts: 26 g protein. Diabetic Exchange: 4 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.