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My sister gave me a slowcooker for Christmas! Cooked a 2lb sirloin tip roast 4 hours on high, came out perfect! Recipe in the comments.

My sister gave me a slowcooker for Christmas! Cooked a 2lb sirloin tip roast 4 hours on high, came out perfect! Recipe in the comments.

My sister gave me a slowcooker for Christmas! Cooked a 2lb sirloin tip roast 4 hours on high, came out perfect! Recipe in the comments.



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  1. This recipe is for a 4 quart slow cooker.

    Ingredients:

    2lb Sirloin Tip Roast – Cut into 1 inch cubes

    2 medium Red Potatoes – cut 1 inch cubes

    1 Large onion – cut into large pieces and separated

    4 large cloves garlic, peeled and smashed

    3 stocks celery – cut into half inch pieces

    2 carrots – cut into 1 inch pieces (It was actually one huge carrot for mine)

    1 1/4 cups water (or beef or vegetable stock if you have it)

    1/4 cup ketchup

    4 tbsp Worcestershire sauce

    half tsp paprika

    quarter tsp cayenne pepper

    3 dried bay leaves

    4 tbsp Olive oil for searing/sauteing

    Salt and pepper to taste

    Process:

    Generously salt the roast on all sides and leave it in the fridge for at least 45 min. Remove from fridge at cooking time and cut into 1 inch cubes.

    Grease the inside of the slow cooker lightly with olive oil.

    Add potatoes and carrots to bottom of slow cooker. Put some salt and pepper on them.

    Heat a (preferably cast iron) frying pan on high heat. Season beef cubes with pepper then sear in olive oil on two sides each. Add the beef to the slow cooker on top of the potatoes and carrots.

    Reduce the heat to medium and add some more olive oil. Season the onion with salt and pepper and saute until it is caramelized. Add the celery and garlic and continue to saute until the garlic is fragrant. Add the aromatics to the slow cooker on top of the beef. Slightly mix into the beef.

    Mix water, ketchup, Worcestershire sauce, paprika and cayenne. Use it to deglaze your frying pan, then pour it over everything in the slow cooker.

    Put the three bay leaves on top.

    Cook in slow cooker for 4 hours on high. At around the three hour mark, stir it a bit to redistribute and settle the ingredients into the sauce. Make sure the bay leaves get submerged.

    Optionally leave on warm setting for up to 4 more hours.

    Remove the bay leaves before serving.

    Serve with some buttered crusty bread/buns/rolls and a salad or some steamed vegetables, etc. because this dish is mostly meat!

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