Ingredients

The following ingredients have 8 Servings
  • 3-4 pound(s) lean sirloin tip roast
  • 1 medium yellow onion, diced
  • 1 small cabbage head
  • 1 tablespoon(s) garlic and herb seasoning
  • 1 teaspoon(s) ground thyme
  • 1 teaspoon(s) black pepper
  • 1 clove(s) garlic, minced
  • 2 tablespoon(s) worcestershire sauce
  • 1 bottle(s) beer, not lite (full flavoredis best)
  • 1/4 cup(s) water
  • 1 cup(s) mushrooms, fresh **optional*
  • 1 1/2 tablespoon(s) red wine vinegar *add right before serving*
  • 2 tablespoon(s) whole grain mustard
  • 2 tablespoon(s) brown mustard
  • 1 tablespoon(s) corn starch
  • 1/4 cup(s) water, cold

Instruction

  • Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.
  • Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
  • Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours. To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
  • Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.