Thursday, October 29, 2009

Pot Roast

Pot Roast (Serves 4-6)
1.5 lb top sirloin, trimmed
1 t ground pepper
1 t paprika
1 t salt
1 c water
2 t Beef Better Than Bullion
1 T Worcestershire sauce
3 garlic cloves, minced/grated
1/2 onion
  1. Sirloin and seasonings in a crockpot.  Add liquids and place the onion half on top. 
  2. Cook on low for 8 hours.
  3. Remove meat & onion from crockpot.  Pour juices into a small saucepan.  Return meat to the crockpot to keep warming. (I usually turn off the crockpot at this point).
  4. Boil the pan juices over medium-high til reduced to about 1/4 of the original.  You can add a bit of flour or cornstarch at this point if you want to make your gravy thicker.
Note:  You can include the traditional carrots and potatos as well.  Place them on the bottom of the crockpot and add the meat on top.

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