Connie's Sirloin Casserole
I had 2 1/2 pounds of big chunks of top siloin with the bone in. Didn't have a clue what to do with them. So, I got onto JAP and ask my dear friends. That got the cooking juices going in my brain and Vowalla, this recipe was born. It's absolutely delicious! Picture to come next time I make it. We ate it up so fast didn't have time for the pictures:) Enjoy!
top sirloin roast chunks, bone in
kentucky seasoned flour- if you can't find the kentucky brand flour, just mix 1 1/2 cup all purpose flour flour, 1 teaspoon salt, 1/2 teaspoon pepper and onion powder together.
potatoes, peeled and sliced into large hunks
carrots, peeled and sliced into large hunks
red wine, small, single size bottle
Combine flour, garlic powder and Lawry's seasoning in a zip lock bag and shake it to combine.
Add sirloin chunks and shake to cover them.
Add olive oil to your hot cast iron skillet.
Brown sirloin chunks in olive oil. Be sure all sides of sirloin are brown.
Take sirloin chunks out of the cast iron skillet and place in a large casserole that has a cover (or cover later with aluminum foil).
Add 2 cups of water to the hot pan and mix up the drippings.
Add potatoes, carrots, wine, onion mix, and drippings into the casserole dish and cover.
Roast at 280 degrees for 3 hours; then 1 hour at 350 degrees. You can play around with the degrees and time. This is just how I did it the first time I made it and it was amazing.