( 12 ratings )
- Cooking time:
- 360 minutes
- Preparation time:
- 18 minutes
- 4 to 5 servings
- 3 to 3-1/2 lb (1.5 to 1.75 kg) sirloin tip or top blade or rump roast
- 1 tsp (5 mL) freshly ground black pepper or 2 tsp (10 mL) steak spice
- 1 tsp (5 mL) salt (optional)
- 1 cup (250 mL) red wine
- 1/2 (5-1/2 oz/156 mL) can tomato paste, about 1/3 cup (75 mL)
- 4 large carrots, peeled, or 1/2 (1 lb/500 g) bag baby carrots
- 4 celery stalks
- 3 garlic cloves or 2 tsp (10 mL) bottled chopped garlic
- 2 large onions
- 2 bay leaves
- 1 tsp (5 mL) dried thyme leaves
- 2 tbsp (30 mL) cornstarch (optional)
- 1/4 cup (50 mL) cold water (optional)
Pop this roast into a slow cooker in the morning and you’ll return to the inviting aroma of a hassle-free dinner. We’ve loaded it with flavourful nutrient-rich carrots and onions and, as a bonus, there’s lots of rich-tasting gravy for dipping.
- Pat meat dry with paper towels. Rub pepper and salt all over meat. If using steak spice, measure out 2 tsp (10 mL) and skip salt. Place meat in slow cooker. In a small bowl, whisk wine with tomato paste. Pour over meat. Cover and turn slow cooker to high so it will heat up while you’re preparing vegetables.
- Slice large carrots into 2-inch (5-cm) thick rounds. Chop celery into bite-size pieces. Mince garlic. Cut each onion into 6 wedges. Scatter veggies and bay leaves around meat. Sprinkle thyme overtop. Push down into sauce as best you can. Cover and cook until meat is fork-tender, 6 to 7 hours on high or 9 to 10 hours on low. Turn meat halfway through cooking and stir veggies, if possible.
- Remove meat and vegetables to a platter and cover with foil to keep warm. Discard bay leaves. To thicken sauce, pour all liquid from slow cooker into a large saucepan. Skim off and discard any fat. Bring to a boil over high heat. Meanwhile, in a small bowl, whisk cornstarch with water until dissolved. Slowly whisk into boiling liquid. Stir often 3 minutes. Taste and add more seasoning, if needed. Slice meat and serve with vegetables and gravy.
According to the Beef Information Centre, all trimmed beef cuts, with the exception of short ribs, are lean — no more than 10 per cent fat. So, you can enjoy a juicy beef roast while following a healthy eating plan. Roasts lowest in fat include eye of round and sirloin tip.
Nutrition (per Serving)
- 62.9 g
- 12.8 g
- 18.6 g
- 4.1 g
- 7.1 mg
- 78 mg
- 267 mg