Prep 5 mins
Cook 6 hrs
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!
- 5 lbs sirloin tip roast
- 1 (1 ounce) package Italian salad dressing mix
- 2 -3 small onions, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 tablespoons flour, diluted in
- 2 tablespoons water
- Put chopped onions on the bottom of the crock pot so the meat has something to rest on.
- Put meat in the crock pot and rub the salad dressing powder all over it, turning to get all sides.
- Open soup can and spread all over the roast with a butter knife.
- Do NOT add any liquid to the crock pot!
- Cook on high for two hours, then on low for another four, at least.
- You don't want the roast to be falling apart, but you want it tender.
- Remove the roast and put on a platter.
- Cover with foil and let it rest in a warm place for about 20 minutes.
- Meanwhile, add the diluted flour to the juices in the crock; turn the crock on high for 20 more minutes.
- Stir frequently.
- You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.
Excellent - I cooked on low for 8 hours and served with horseradish mashed potatoes. Used the gravy juice as is did not need to add the flour/water.
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.
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.