Sirloin Tip Crock Pot Roast With Gravy

Sudie's Note:

I bought a big roast at Costco, and threw this in the crock pot with some other ingredients, based loosely on some other recipes I've read here. I have never spent so little time on something that came out so good!

• Total Time: 6 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 5 lbs sirloin tip roast
• 1 (1 ounce) package Italian salad dressing mix
• 2 -3 small onions , chopped
• 1 (10 ½ ounce) can cream of mushroom soup
• 2 tablespoons flour , diluted in
• 2 tablespoons water

Directions:

1. Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
2. Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
3. Open soup can and spread all over the roast with a butter knife.
4. Do NOT add any liquid to the crock pot!
5. Cook on high for two hours, then on low for another four, at least.
6. You don't want the roast to be falling apart, but you want it tender.
7. Remove the roast and put on a platter.
8. Cover with foil and let it rest in a warm place for about 20 minutes.
9. Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
10. Stir frequently.
11. You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.

Reviews

[Southern Transplant]

Good. My 6-lb. roast was a little dry, but I don't think that's the recipe's fault. (We have a freezer full of beef because my husband's family raises cattle.) I cooked it on low for about nine hours while I was at work.

[queen-o-my-kitchen]

This was really great. I only had a 2 lb roast but it was just for 2 of us so there was still plenty left. I threw in a few carrots just because I like them. I did not thicken the gravy but it was fine as it was. Being conscious of sodium, I also liked the italian dressing mix because it is much lower in sodium than the traditional onion soup mix.

[NancyB]

Easy and good. I had a 4.5 pound roast and had probably 1/3 left over. I added fresh mushrooms and they were really good. I cooked about 2.5 hours on high and then 4 on low - it was tender, but a tad dry. Served au jus and it was better.