Sirloin Tip Roast

Since I reunited with my family (after a year in Korea and another 5 months in Virginia), I have really enjoyed the weekends because I am pretty much able to cook every Saturday and Sunday night. I had never used a slow cooker before, so I experimented with a few things, all of which have turned out pretty good. The things I like about the crock pot are these: First, it is "fire and forget" - I can do the work in the morning and let it cook all day and don't have to worry too much about timing the meal so that service can be when we are ready to eat (in fact, that probably makes it a better weekday meal, but I love the smell and the anticipation of the meal during the day). The other thing is the cost. Large roast meats are fairly inexpensive, so to be able to buy a 5 pound sirloin tip roast for $12 to feed the entire family is appealing. This recipe essentially uses a homemade "barbecue" sauce and has a lot of room to personalize. I like the flavor profile and enjoyed this effort.

Ingredients

1 (4-5 pound) sirloin tip roast

1 onion, chopped

10 small yellow potatoes

3 carrots, peeled and chopped

1 large sweet potato, peeled and chopped

3 large celery stalks, trimmed and chopped

4 tablespoons flour

Sauce (lots of variations based on personal taste)

1 can of diced tomatoes

1/4 cup brown sugar

1 tablespoon cumin

1 teaspoon coriander

1 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon mustard powder

1 teaspoon nutmeg

2 teaspoons chili pepper

2 teaspoons garlic powder

1/2 teaspoons ground ginger

Cooking Directions

Arrange the sweet potato, potatoes, carrots, onion and celery in the bottom of the slow cooker. Season beef with salt and pepper and coat the meat with the flour. Place the roast on top of the vegetables.

Mix together the ingredients for the sauce in a bowl. Cover top of meat with the sauce. Cook for 8-10 hours in a slow cooker.