Sirloin Dinner

Add a tossed salad and some warm dinner rolls and this recipe makes a complete meal.

Serves 8

Ingredients:

• 1 (4-pound) beef sirloin tip roast
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher or sea salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme leaves, crushed
• ½ teaspoon sweet paprika
• 2 turnips, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 4 large red potatoes, peeled and quartered
• 1 (1-pound) bag baby carrots
• 8 cloves garlic, peeled and cut in half lengthwise
• 2 large onions, peeled and sliced
• ½ cup dry red wine
• 1 cup beef broth
• Salt and freshly ground black pepper, to taste

1. To ensure the roast cooks evenly, tie it into an even form using butcher’s twine. Rub the oil onto the meat.
2. Mix the salt, pepper, garlic powder, onion powder, cumin, thyme, and paprika together. Pat the seasoning mixture on all sides of the roast. Place the roast in the slow cooker.
3. Arrange the turnips, parsnips, potatoes, and carrots around the roast. Evenly disperse the garlic around the vegetables. Arrange the onion slices over the vegetables. Pour the wine and broth into the slow cooker. Season with salt and pepper, to taste. Cover and cook on low for 8 hours.
4. Use a slotted spoon to remove the roast and vegetables to a serving platter; cover and keep warm. Let the roast rest for at least 10 minutes before carving. To serve, thinly slice the roast across the grain. Serve drizzled with some of the pan juices.

Rare Sirloin Roast

If you prefer a rare roast, use a probe thermometer set to your preferred doneness setting. (130°F for rare.) You’ll need to be close by so that you hear the thermometer alarm when it goes off. Remove the roast to a platter; cover and keep warm. Cover and continue to cook the vegetables if necessary.