Recipe by tabasco0697
Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes
Top Review by penney1
This is the most tasty, moist and tender (and easiest to make) pot roast I've ever tasted. I made this for a small family dinner and my 95 lb Sister-In-Law ate 2 huge full plates. Everyone said great things about dinner and were still talking about it 2 hours later when they all left. I'll be using this recipe often since we like doing the whole "Sunday Dinner" thing after Church.
- 2 -3 lbs sirloin tip roast
- 24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
- 3 russet potatoes (peeled and quartered)
- 1 (16 ounce) bag baby carrots
- 1 vidalia onion (quartered)
- 1 garlic clove (sliced)
- 2 stalks celery (cut in half)
- 3 tablespoons minute tapioca
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon crushed rosemary (divided)
- 1 teaspoon paul prudhomme meat magic seasoning salt (divided)
- 3 1⁄2 tablespoons extra virgin olive oil
Directions See How It's Made
- Pour all seasoning in a small bowl and mix well. Season meat on both sides.
- Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
- Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
- Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.