Prepare the beef: Pat the thick-sliced sirloin tip roast dry with paper towels. If it’s in one large piece, cut it into 1 to 1 1/2-inch thick slices or large chunks so the sauce can better surround each piece. This also helps it cook more evenly and become tender throughout.
Sirloin tip roast sliced on cutting board
Layer in the slow cooker: Place the beef slices or chunks in the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer as much as possible. It’s fine if they overlap slightly; they’ll shrink a bit as they cook.
Mix the smothering sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth and well combined. The mixture will be fairly thick—that’s what will turn into a rich, spoonable gravy.
Creamy sauce being whisked in a bowl
Pour and coat: Pour the sauce mixture evenly over the beef in the slow cooker, making sure all of the pieces are at least partially covered. Use a spoon or spatula to nudge the sauce around so it seeps between the slices.
Slow cook: Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and can be easily pulled apart with a fork. Avoid lifting the lid too often; each peek releases heat and can lengthen the cooking time.
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