Re: [slowcooker] Sirloin Tip Roast?
- I have to admit that I use that cut just like I would any type of roast. I
don't see alot of difference.
I also put it with some dry onion soup mix, dash of garlic, salt & pepper to
taste, potatoes (on the bottom so they cook better) & carrots and let it cook
for about 8 hrs and that is supper.
Hope this helps
KY Volunteer & Foster Parent - Internet Miniature Pinscher Service, Inc. Rescue
> Hi Everyone,other day, but
> I have a question and hope you can help! I bought a sirloin tip roast the
cannot find a slow cooker recipe that specifically calls for using that cut of
meat. I am
totally ignorant- can anyone recommend a recipe or tell me what cut of beef is
that I might subsitute that cut for Sirloin Tip? Thanks so much!!
- I have several recipes that call for it. One is just like the standard with onion soup mix -- but instead of broth, it called for ginger ale.
how about this one with coffee --
* Exported from MasterCook *
Slow Cooked Coffee Beef Roast
Recipe By :Light and Tasty: Annual Recipes 2004: Every Recipe from Last Year (Reiman Media Group, Inc. 2004)
Serving Size : 0 Preparation Time :0:00
Categories : Beef Electric Slow Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless beef sirloin tip roast -- cut in half
2 teaspoons canola oil
1 1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves -- minced
1 1/2 cups brewed coffee
1 teaspoon liquid smoke (optional)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water
In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Place in a 5-quart slower cooker. In the same skillet, saute mushrooms, onion and garlic until tender; stir in the coffee, liquid smoke, if desired, salt, chili powder and pepper. Pour over roast. Cover and cook on low for 8 to 10 hours or until meat is tender.
Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Makes 6 servings. Nutritional information per serving: 209 calories, 7 g fat, 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
[ARTICLE] Times Record, Fort Smith, ARK <http://www.swtimes.com/archive/2004/May/12/features/potluck.html>
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Per Serving (excluding unknown items): 260 Calories; 10g Fat (33.1% calories from fat); 4g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1101mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 2 Fat.
NOTES : Day-old coffee is the key to making this flavorful slow-cooked beef roast fall-apart tender.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0