Organic Sirloin Tip Roast

When I went grocery shopping last time, I wanted something rich and melting in my mouth, so sirloin tip oven roast went into my cart. My plan was to use Crockpot instead of oven though, but it doesn’t make any difference for meat choice. I always enjoy setting my slow cooker in the morning and monitor and smell it cooking all day long, especially in fall and winter. Oven would be faster, but not as satisfying. Oven would be faster, but not as satisfying. I tried many recipes like this thanks to Nutrisystem, which I followed for a while.

This recipe would also work for pork shoulder roasts and many other meats with and without bones in them. The result is always similar – super soft meat that falls of the bone and melts almost without chewing. If you are in the mood for something like that, you are welcome!

This meal can also work for various diets. Sirloin tip is mostly lean meat, so eat it with just veggies and you will have a low calorie, but high protein meal. My trainers always lecture me about not enough protein in my diet, so a meal like this can easily rectify that. My only problem is that I also love me some mashed potatoes with such pot roast and that’s where all the overeating and carbs come from. If somebody could take away my potatoes from me every evening, I would be stick thin! But then again, as Nutrisystem always emphasized, you have to be easy on yourself and eat everything, but in moderation.

Before we get to the recipe, I want to mention that it is very simple and open to modifications. One medium size piece of meat feeds my family of four dinner and next day lunch. Be ready to spend about 30 minutes in the morning to get the meat ready and another 30 in the evening for mashed potatoes and vegetable cutting. Cooking time is 6.5 hours on slow mode.

Ingredients:

• Organic sirloin tip
• 5 organic carrots
• ½ organic sweet onion
• 6 medium organic mushrooms
• Seasoning of choices
• Olive oil for searing
• ½ cup water
• 1 cup of red wine
• ½ can of organic tomato sauce
• Tomatoes for serving

Mashed potatoes

• 5 medium potatoes
• 1 tbsp. butter
• 1 tbsp. sour cream
• 1 cup of organic whole milk

I always start by preheating my Crockpot while I get meat ready, so that it would start roasting right away.

Meat should be washed and seasoned before put in the pan for browning.

I used salt, pepper, onion powder, and some Cajun spices on both sides.

Then I put my roast in the pan with some oil on medium high for browning on both sides.

This ensures that all the juices are locked in.

After you are done browning the meat, put it in the crockpot and pour water, wine, and tomato sauce on top of the sirloin.

Then cut up onion, carrots, and mushrooms, and place them in the pot as well.

Close the lid and forget about it for about 6 hours while the house fills with delicious smells and great expectations.

Close to the end of cooking, peel potatoes and boil them.

Pour the water out and drain potatoes.

Then add butter, sour cream, and a cup of heated milk.

I use hand held mixer for pureeing to make sure the potatoes are smooth and lump-free.

Arrange sirloin roast pieces, mashed potatoes, and quartered tomatoes on the plate, garnish with frozen dill and serve hot.

Trust me - even the pickiest kids will love this meal!