Crockpot Sirloin Tip Roast

[barbszy]

as posted by Lizzie-boo in WFD 01/06:

3 to 4 pound sirloin tip roast
2 to 3 garlic cloves, quartered
1 tsp. oregano
1/2 tsp. thyme
ground black pepper, to taste

14 oz. can beef broth (I used low sodium)
1/2 cup red wine
2 Tbsp. onion soup mix

The night before, make slits in the roast and insert garlic clove quarters in each slit. Sprinkle the oregano, thyme and pepper all over the roast. Cover and refrigerate overnight.

The next morning, take roast out of the refrigerator and let come to room temperature for at least 30 minutes.

In a slow cooker, combine beef broth, wine and soup mix. Set crockpot to HIGH.

Meanwhile, in a skillet, brown roast on all sides. When all sides are browned, put it in the crockpot. (Deglaze the pan with a little more beef broth, if necessary. Add to the crockpot.)

Let roast cook in crockpot on HIGH for 1 hour, then cook on LOW for 5 to 6 hours. Turn roast over halfway through cooking.

When done, let the roast rest on a platter (covered with foil) for 20 to 30 minutes to let juices redistribute.

Transfer the roast broth to a saucepan and thicken with a cornstarch/water mixture. This makes excellent, flavorful gravy.

[Denahowy]

Crockpot potatoes and carrots I peeled and cut potatoes into pieces and had frozen or fresh carrots sliced or in carrot chunks. I also had salt and pepper to taste, and I have added garlic powder and sometimes dehydrated onion powder or real onions if everyone in your family likes onions. I used a whole smaller size bag of frozen carrots, but you can use any size. I also used real potatoes, but you can save time and use canned potatoes too. It also can have green beans added to it if you wish to change it up. You can add pork roast, or any meat like that to this to make a full meal.