This was very good. Both Mike and I liked it. I was a bit disappointed with the cut of beef that we ended up with but that was not the recipes fault. The picture of the beef looks a bit greasy and that was because I could not tell that there was an enormous piece of fat that ran through the center of the roast. It was not evident until after the roast had cooked and the fat had been released into the gravy. Oh well. The meal was still tasty but that fat really grossed me out.
Tip- Use a lean piece of meat.
Roast Beef with Gravy
1 Boneless Beef Sirloin tip roast (about 4 pounds)
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water
Place roast in a 5 quart slow cooker. In a bowl mix remaining ingredients and mix until well blended. Pour over roast.
Cover and cook on low for 6-8 hours or until meat is tender. Slice roast and serve with gravy. Makes 16 servings.
So, is the sirloin tip roast the one you used and would not recommend, or one that is leaner and recommended? Not familiar with that cut. I personally do not like to use chuck roasts as they tend to be very fatty with less meat, although, that is a favorite cut of my mom’s!
The sirloin tip roast is the one to use. I believe that I used a chuck roast which is what I had on hand and it was definitely too greasy.