Being summertime, I have tended to shy away from my slow cooker but then I realized that a slow-cooker is perfect on these hot days when the last thing I want to do is stand in front of a hot oven or stovetop. This recipe makes basically a nice roast beef with the sides all in one-dish!

©EverydayCookingAdventures 2013

I added a first step to this recipe to braise the roast in a dutch oven on the stovetop first. Browning it on all sides in a small bit of olive oil, turning to brown each side (3-4 minutes per side) helps to seal the flavor in. I also switched baby carrots out for two large carrots that I peeled and sliced into large chunks. I wasn’t sure if I should peel the potatoes but I did a rough peel and then cut them up into chunks too.

©EverydayCookingAdventures 2013

I love that you can do this in the morning and put it on low for 8 hours and forget it until dinner and the slow cooker will keep it gently warmed for you if you’re not home 8 hours later. Yesterday, however I did it on high for 2 hours and then on low for 4 hours.

Ready to start slow-cooking ©EverydayCookingAdventures 2013

The KEY to this recipe is to slice the meat very thin when serving so it is like roast beef and I’m telling you this recipe is sumptuously filling and delicious. I made some brown gravy with a little of the pan juices from the slow cooker, a little beef broth, and flour whisked together on the stovetop. Here’s my sirloin tip roast:

©EverydayCookingAdventures 2013

Slow-Cooker Sirloin Tip Roast

• 1- 1 1/2 lb sirloin tip roast
• 3/4 lb small red or yellow potatoes cut into pieces
• 1/2 lb baby carrots (or 2 large carrots)
• 1/2 large onion
• 2 tsp garlic powder
• freshly ground pepper
• salt

1. Cut potatoes into bite size pieces, put in bottom of slow cooker. Place carrots on top of potatoes and place cut up onion on top of carrots. Sprinkle 1 tsp garlic powder on top of vegetables