Susan's StoryI think this recipe came with my new Crock Pot when I got married in 1976. I served it for the first fancy meal we had, inviting our pastor and his wife for dinner. It got rave reviews. I hope I have remembered it correctly.
3-4 pound sirloin tip roast
(get one that fits your crock pot very closely)
white onion, sliced thin
garlic, smashed and sliced
coarse ground black pepper
1Sear roast on all sides by placing in a very hot greased iron skillet and turning every couple of minutes.
2Place roast in crock pot on low. Pour the water around the roast. Sprinkle with pepper and a little salt if desired. Place the garlic and onions over top of the roast. Cover crock pot and cook on low 6 hours.
3With a meat thermometer, check the thickest part of the roast for doneness. I cook until it reaches 160 degrees. When done, remove roast from crock pot with 2 large spatulas or spoons and place on serving platter.
4Take meat juices and onions from crock pot and place in sauce pan. Dissolve 1/4 cup flour in 1/2 cup water and add to drippings. Boil as for gravy until thick. Add more water if necessary to achieve desired consistency.
5This roast should slice - it does for me. The cooking time is approximate depending on the size of your roast and how the crock pot cooks. I used the medium size crock pot - about 3 quarts capacity.