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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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