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. &mdash;Rita Clark, Monument, Colorado

Sirloin Roast with Gravy

beef sirloin tip roast (3 pounds)

garlic cloves,

pepper

soy sauce

balsamic vinegar

Worcestershire sauce

mustard

cornstarch

water

35g protein. <B><b>Diabetic Exchanges</b>: </B> 5 lean meat.

I don't understand why people complain about this recipe... I followed it and made minor adjustments. I added 2 more cloves of garlic to the recipe, added a bit of beef broth with red wine to the slow cooker, along with carrots and onions. I cooked it on low for 8 hours on low and it turned out AMAZING! The meat was falling apart as I was taking it out of the slow cooker and everything was flavorful. No complaints here!

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!

Flavor was fine, but the roast was somewhat tough and chewy. Followed the recipe as shown. Won't make again.

Whoa. I couldn't  believe the quasi negative comments. I hate pot roasts and crock pot recipes in general but was desperate. Fantastic gravy over noodles.  Very unusual combo-- I was worried about quantity of balsamic but once I made the gravy, I loved it as did my very critical sauce inspired husband.  If you are disappointed in your own cooking choices please don't negatively affect the ratings. I cook a lot  and depend on 4 stars or better doing what the cook suggests., So rate on the original submission not your adjustment please.  I will do this when I do roasts, which isn't my usual cooking choice but I have  half a lean cow to deal with! Thank you!!!!

I tried this recipe with an 8 pound roast. I doubled the ingredients except for the balsamic vinegar and added a package of Lipton Onion Soup Mix.  I was concerned that there would not be enough broth to make gravy but there was plenty. Since my family loves mushrooms, I saut?ed a lot of mushrooms in a little butter and then added some broth to continue cooking and after I thickened the gravy, I added the mushrooms. I think I could have added them half way through the cooking. Since I had so much meat, there was no room in the beginning. I also cooked the roast on high for 2 hours before turning it to low.  Since this produces a lot of fat, in the future I would remove the broth to a measuring pitcher and skim off some of the fat. My family loved it! all 20. The leftovers we combined with the left over gravy and made baked potatoes and spooned the meat over the potato. Again, a hit with the family!

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!

Excellent, but watch the cooking time, it is very easy to overcook.  Don't worry though, even overcooked it still a pretty darn good roast.

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.

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!

I am so disappointed, but not in the recipe, in myself and these darn new crockpots!  I had my mom's crock that was probably 20 years old, but was given a new one.  I keep hearing that they cook hotter than the old, and this is so true!  I cut my time in half per the reviews, then cut it again by another hour.....on low, and it was still overlooked.  I didn't bother with the gravy.  The flavor of the meat was great, love the pepper.  But I threw out what was left.  I will try this again, keeping a closer eye on the temp of the meat.  Maybe cook on low for an hour, then switch it to warm (mom's crock only has high and low, maybe that's the key....?)

I followed the recipe as written and it turned out great!

I chose this recipe because of the high ratings but was hesitatnt about how it would taste with balsamic, soy sauce, etc.  My family really liked the flavor and I had plenty of gravy, which was great. I did make it in the slow cooker, and I used a nice sirloin roast, but it was over cooked. I agree with the others.  I think I will try  4-4.5 hours next time.

Very good roast.  I followed the recipe exactly.  Everyone enjoyed it.

People stating this is dry/overcooked when doing it in the oven - it's a SLOW COOKER recipe! This is great in a slow cooker. Pretty classic. I added carrots, onions, extra water (I like things saucey) and a bit of oregano. Very good in the slow cooker as instructed.

Good flavor but dry, cooked in oven @350 for 3 hours. Will cook less next time

This roast was so tasty - just the kind of recipe I'd been looking for! I did it in the oven at 350C, tightly covered, for 3 hours. Definitely wouldn't cook it longer. I didn't have much juices left over, only 3/4 cup so added extra water and a bit of Bisto to make gravy. Very very yummy, will make again!

Wonderful roast & gravy!  I've made it again and again and again!  Cook time depends on size of roast!

I followed this recipe to a T & I'm sorry to say that I was highly unimpressed. The roast was way over cooked after cooking for 5 hours on low. The gravy was so potent that even using just a little was too much. My children both took one bite, spit it out and wouldn't touch any more. Sadly for me it was a waste of a perfectly good roast. Guess we're having cereal for dinner tonight :(

My family loved it! Excellent gravy too! I cut back on the pepper to 1 tb.

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.

The gravy in this recipe is unique and very tasty....  I used a chuck roast and doubled the gravy... My gravy ended up being very thick... I may reduce the cornstarch and water mixture a little next time.  I guess it depends on how much cooking juices you end up with.

The meat and gravy have a really good taste, but reduce the cooking time or it will over cook.

Easy and good.  Would recommend thickening gravy with either cornstarch or Wondera flour.  Gravy very good.  I cooked a 4 lb sirloin tip roast and it didn't need 5 1/2 to 6 hours on low, was done in 4 - 4 1/2.

sirloin roast with gravy

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 50 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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