Sirloin Roast with Gravy
Total TimePrep: 20 min. Cook: 3-1/2 hours
My bad!!!!!! Didn't really pay attention. I had this really great grass-fed roast and ask my daughter to "just look up a recipe " and make it. WRONG!!!!! I could have just covered it with water and boiled it!!!! You could call that a gravy, but it would be like calling vinegar wine. No Aromatics what so ever! Bay leaf, thyme, rosemary.....red wine perhaps? A hint of onion, perhaps? Please put a disclaimer next time... "For the Pallet Challenged Only". The meat was cold long before I was able to make the gravy...TASTE!
We thought this was excellent. A beef tenderloin was gifted to us. I seared it first before placing it in the slow cooker. I had to substitute the ground mustard for regular mustard and the balsamic vinaigrette for apple cider vinegar because that's what I had. I cooked it on low for three hours. It was cooked perfectly.
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Excellent. I will definitely make it again. I rubbed the meat with Montreal steak seasoning instead of garlic and pepper. I added a half cup water and 8 oz fresh mushrooms to the slow cooker. It was slightly salty but likely from the Montreal seasoning. Great flavor and beef!
This made a very good sirloin roast! I made mine in my electric pressure cooker. I put some broth in the bottom, inserted a steaming rack, and then set a deep pot on that with all of the ingredients in it and the roast cut into quarters. I tented that pot with foil and then set the pressure to high for 1 hour. It was perfect! The meat was so very tender, and I had way more gravy than I needed at the end. My whole family enjoyed it. I served it with steamed baby potatoes, green beans, and French rolls. Yum!
Flavor was fine, but the roast was somewhat tough and chewy. Followed the recipe as shown. Won't make again.
Love this recipe, my new favorite .... I followed the recipe and only made a few changes. I seared my roast on all sides in oil first than placed in slow cooker and I did not cut the roast in half, then I rubbed it liberally with beef seasoning, a pepper and garlic blend. Topped with sauce mixture and covered and cooked on low for 2 1/2 to 3 hrs til temp reached 160' to 170' degrees. Then I added 1/2 teaspoon of beef bouillon to 1 cup boiling water to my gravy mixture and cut half my roast into slices and placed in the gravy till it was bubbling, served over sour dough with a baked potato and steamed carrotts. Lovely meal for my family with a splendid flavored roast and gravy scrumptious.
My family loved it! Excellent gravy too! I cut back on the pepper to 1 tb.