Sunday, March 8, 2015

Red Wine and Garlic Sirloin Tip Roast

I love when I walk into the meat market and the butcher tells me what's on sale because it provides such inspiration!  Plus, I like to save a buck or two!  Who doesn't, right?!

Red wine.  Let's talk red wine.  I needed an excuse to break open a bottle.   Truly, I did.  I used half for this roast and the other half?  Well, let's just say it was put to good use ;)

If you've never had a sirloin tip roast before, you're missing out.  They are super lean and cook up beautifully!  This recipe is fool proof.  I mean, seriously, it's one of my easiest recipes to throw together, so ANYONE can do this!

Let's talk garlic now.  I absolutely adore garlic.  Garlic and red wine make a mighty fine team, let me tell ya!  I left all my garlic cloves whole for this recipe, but I kind wished I had thrown them into my food processor and SLATHERED the yumminess all over my roast.  When I make this again, that's what I plan to do.  So, make this recipe as is below, OR do as I just mentioned.  I think you'll find the extra step totally garlicriffic! ;)

Servings: 4-6 

24 oz. mini yellow potatoes
2.5 lb. sirloin tip roast
20 garlic cloves
2 cups baby carrots
1 head green cabbage, cut into chunks
2 cups red wine
salt and pepper to taste

Directions: (Use a 7 quart Slow Cooker for this recipe.)
Place the potatoes and half of the garlic cloves into the bottom of your crock.

Next. place the sirloin tip roast on top and salt and pepper well on both sides.

Place the remaining garlic cloves on top of the roast.

Place the carrots around the roast.

Place the cabbage on top and salt and pepper it.

Pour the red wine over the top.

Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

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