Slow Cooker Sirloin Beef Roast on Veggies – Using the Alu Foil Trick…
Today, Betty is cooking an amazingly tender Sirloin Beef Roast on Vegetables… To get such tender meat, she’s using a little trick. She simply wraps the whole thing in aluminum foil…
Pretty simple, isn’t it… Though it’s absolutely optional, you can cook the standard way without aluminum if you prefer to do so… 🙂
Now, let’s start: Note that you’ll get a step-by-step video further down, where you will see how to prepare the ingredients too…
Prepare your slow cooker by lining it with a large piece of aluminum foil. (not further down)
Combine golden mushroom soup, beef broth, and onion soup mix in a large bowl.
Get your dipped potatoes and carrots
into the soup mixture to coat, and then place them in the foil-lined slow cooker.
Dip your sirloin beef roast into the soup mixture to coat and place on top of potatoes and carrots in the slow cooker. Pour soup mixture over potatoes, carrots, and sirloin beef roast.
Close the aluminum foil around the vegetables, meat, and soup mixture.
Place the slow cooker lid on top of the slow cooker, set it to HIGH, and cook for 4 to 6 hours.
Remove the sirloin beef roast from the slow cooker and place it on a cutting board.
Tent with aluminum foil and let rest for 10 minutes.
Meanwhile, remove potatoes and carrots from the slow cooker and place them temporarily in a bowl.
When the roast has rested, slice thinly against the grain, and place in the center of a large platter.
Surround the roast with potatoes and carrots.
Pour off fat from juices left in the slow cooker and serve the reserved juices over the platter au jus-style. Pour the remaining juice into a small pitcher to serve at the table.
Now let’s have a look at the step-by-step Video: