| |
| |
| 3 1/2 lbs |
|
lean sirloin tip roast, trimmed |
|
| 2 tsp |
|
salt |
|
| 1/8 tsp |
|
pepper |
|
| 3 |
|
Carrots, Peeled and sliced |
|
| 3 |
|
potatoes, peeled and quartered |
|
| 2 |
|
Small onions - sliced |
|
| 1 |
|
Stalk celery - cut in 2" pieces |
|
| 1 |
|
Jar mushrooms - drained, (2 Oz) |
|
|
|
| |
| 1 |
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Sprinkle salt and pepper on meat. |
| 2 |
Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). |
| 3 |
Spread mushrooms evenly over top of roast. |
| 4 |
Cover and cook on Low for 10 to 12 hours. |
| 5 |
If desired, turn to High during last hour to soften vegetables and make gravy. Thicken if desired. Season to taste before serving. Serves 4 to 6 |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|