Wednesday, September 25, 2013

Beef Sirloin Tip Roast

Ever have a roast turn out tough and chewy?  Want that deliciously tender and moist meat to fall apart with a touch of a fork?  Well, here's the recipe for you. 
Mind you, I've made plenty of roasts.  However, lately I've been buying sirloin tip roast because that's what's been on sale, and they just turn out tough and chewy no matter how 'low and slow' I cook them.  So after the second time this happened, I got smart and googled "how to cook a sirloin tip roast."  I figured it couldn't be any worse than cookin' it to death in the crockpot.  It turned out beautifully!  We omitted the mushrooms, but other than that I followed the recipe exactly.

Beef Sirloin Tip Roast

Prep: 10 min. Bake: 2-1/2 hours

  • 1 beef sirloin tip roast (3 pounds)
  • 1-1/4 cups water, divided
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 envelope onion soup mix
  • 2 tablespoons cornstarch

    Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow
roasting pan. Place roast on foil. Pour 1 cup water and mushrooms
over roast. Sprinkle with soup mix. Wrap foil around roast; seal
Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired
doneness (for medium-rare, a thermometer should read 145°;
medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm. Pour drippings and
mushrooms into a saucepan. Combine cornstarch and remaining water
until smooth; gradually stir into drippings. Bring to a boil; cook
and stir for 2 minutes or until thickened. Serve with sliced beef.
Yield: 10-12 servings.
Recipe and photo from  Click here for recipe.

Tuesday, August 27, 2013


I apologize for the lack of recipe posts.  I was without a computer for a few months.  As I have time, I would still like to post recipes, so check back often!

Wednesday, April 10, 2013

Italian Beef Hoagies (Slow Cooker)

This is something I've made quite a few times, and we really enjoy it.  When you find roast on a BOGO sale, this is a great meal to make -- easy crockpot goodness!  We like to melt provolone cheese on our sandwiches in the broiler.  The recipe book also suggests spreading garlic butter on the bun before toasting it.  Mmm! Mmm!

Italian Beef Hoagies
3 to 4-lb beef chuck roast
2 .6-oz pkgs zesty Italian salad dressing mix
2 c water
24-oz jar pepperoncinis, drained and liquid reserved
15 to 18 hoagie rolls, toasted and split
Garnish: shredded provolone cheese
Slice roast across the grain into 4 pieces and trim any fat.  Place in bottom of a slow cooker.  Mix together dressing mix and water; pour over beef.  Cover and cook on low setting for 8 to 10 hours, until tender; use forks to shred beef in slow cooker.  Slice pepperoncinis into rings and add to slow cooker along with reserved liquid from jar.  Cover and cook for a few more minutes, until heated through.  Serve beef on toasted rolls, topped with cheese.  Serves 15 to 18.
Photo from and recipe from Gooseberry Patch Slow Cookers, Casseroles & Skillets.