All I Want is Meat and Potatoes Sirloin |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
1 (2 1/2-3 lb) sirloin roast |
salt |
fresh ground black pepper |
3 tablespoons olive oil |
2 large sweet onions, coarsely chopped (vidalia) |
2 teaspoons dried thyme |
3 cups beef broth |
2 tablespoons worcestershire sauce |
24 yukon gold potatoes (golf-ball size) or 24 red potatoes (golf-ball size) |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
Directions:
1. Sprinkle the roast evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper.
2. Heat oil in a big skillet over high heat; add the meat and brown on all sides.
3. Transfer the meat to the insert of a 5-7 quart slow cooker.
4. Add the onions and thyme to the same skillet and saute until the onions begins to soften, 3-4 minutes.
5. Transfer the onion mixture to the slow cooker; add the broth, Worcestershire sauce, and potatoes to the cooker, surrounding the meat.
6. Cover cooker and cook on HIGH for 4-5 hours or on LOW for 8-9 hours.
7. Remove the meat and potatoes from the cooker and cover with foil; allow to rest for about 15 minutes.
8. Skim off any fat from the surface of the sauce; transfer the sauce to a saucepan and strain through a fine-mesh sieve, if desired.
9. Put the butter and the flour in a small bowl and stir to form a paste.
10. Bring the sauce to a boil and add the butter mixture in pieces to the sauce, bringing the sauce back to a boil after each addition; season with salt and pepper.
11. Slice the meat; serve sliced meat, potatoes and onions with sauce.
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