Ever since I was a child, one of my favourite Sunday dinners has been roast beef. On Sundays when we’re home in the afternoon, I’ll roast the beef in the oven. A lot of times, though, we go out on Sundays to spend time together as a family. On those Sundays, I often cook a roast in my Crockpot so that when we get home in the evening, we have a delicious slow-cooked roast waiting for us.
My family loves this slow-cooker roast even more than when I cook it in the oven. This meal gets a big thumbs-up from everyone. Even little Ayla looks like she’s trying to lift her thumb up (or maybe that’s a so-so gesture that she sees Cole do so often?). Anyway, she ate it all up.
I love how it just falls apart when you cut it, so it’s easy for kids to chew, unlike oven roasts which can be a bit tough. This recipe makes such a beautiful rich gravy. I just thicken it up with a little cornstarch and pour it on top of the roast for added flavour.
I used the leftover meat and gravy to make beef dip sandwiches the next day. Wow! It was so good! I could just drink up that gravy on its own.
Ingredients
- 1 sirloin tip roast (2-3 lbs)
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup red wine
- 3 cloves garlic, crushed
- 2 tbsp cornstarch
Instructions
- Place roast in the slow-cooker
- Mix soy sauce, wine and garlic. Pour it over the roast.
- Cook on low for 8 hours.
- Once cooked, place the drippings in a saucepan on medium heat.
- Mix cornstarch with 1 cup of water, then pour it into the saucepan while whisking.
- Continue whisking and bring it to a boil until thickened.
- Serve gravy over the beef.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
