I don't remember ever making a roast beef in my crockpot so I thought I'd check to see if you have any favorite way to do this.
Someone said she browns the roast, sprinkles it with a package of stew seasonings and adds some water. I forgot to ask her if this makes for a good gravy--I plan to serve it with mashed potatoes.
I have used a sirloin tip roast similarly to make a delicious sandwich filling. The recipe I used calls for a package of Italian salad dressing rather than stew seasonings. The liquid is not thick enough to call it gravy.
I recently posted my favorite recipe on someone's post.
3 or 4 pound sirloin tip roast....trim off fat. Place the entire roast in bottom of crockpot....uncut. Sprinkle pack of dry onion soup on top. Pour can of beef broth on top. Do not stir. Just put lid on. Cook on low for 10-12 hours.
I shred it with a fork and serve on rolls.
Posts: 2600 | Location: central PA | Registered: Jan 08, 2007
I do mine with a bit of water & onion soup mix...and then make gravy from the "drippings"...so you have onion gravy. I slice mine (if it doesn't all fall apart) and serve by itself with mashed taters, gravy and at least one other veggie...then sandwiches from the leftovers, or open face rst.bf. sandwiches sometimes too. I generally only cook mine for about 4-5 hrs....but I'm home all day so I start it on high & then turn it down for the rest of the time.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
When I was at the store tonight, I did take a look at a couple of roasts, must have had Grapefruits post in the back of my mind. Put in gravy? I couldn't remember what I was supposed to put in it or even what kind of roast I was supposed to start with so I didn't buy one. Think I will next time, though. It wasn't a roast I recognized, though. It was right next to the sirloin roasts.
I brown all sides of the roast in a bit of oil (large pan on the range). Add roast to the top of carrots, onions (and any other vegetables) in crock. I do tend to add chunked potatoes the last hour or two of cooking, or they get too mushy.
Dry onion soup mix and a can of cream/mushroom soup works as easy flavoring. Mixing a bit of flour and cold water can offer thickening in the last hour, if the "gravy" is too thin.
The meat was delicious and the gravy, while a little on the thin side, was very good, too. A quick and easy dinner!
Browned the meat, then added the onions to brown, and added two cloves of garlic the last minute. Put it in the c/pot with: 1/3 c water, 1/3 c red wine, 1/2 pkg (2 T) onion soup mix, 1 bay leaf, 1/2 t dried thyme, and 1 t dried basil. After 12 hours, removed the meat and added 1/2 c cold water with 3 T cornstarch to thicken. Covered the pot and cooked the gravy on High for 10 minutes. I will definitely make it again.
I rarely cook beef in the crockpot but, on the rare occasions that I do, I ALWAYS brown/sear top, bottom and all sides in a large skillet first! Long slow cooking of those "tough" cuts of beef can turn out great using a crockpot!
