Sirloin Roast with Gravy
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. —Rita Clark, Monument, Colorado
Ingredients
- 1 beef sirloin tip roast (3 pounds)
- 2 garlic cloves, minced
- 1 to 2 tablespoons coarsely ground pepper
- 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
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1Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours.
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2Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
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