(what to try, cook and experience)

Sunday, March 25, 2012

Sirloin-Tip Pot Roast

We have a tradition at my house:
Sunday night dinner with family.
And by family, I dinner with my husband, daughter and our six closest friends.

We don't organize or set an appointment for this weekly ritual. I don't send out invites. I'm making Sunday night dinner no matter what; come over whenever or if you can. We play Japanese Speed, watch HBO, and drink wine while feasting.
It's a standing arrangement.

It has been a very busy couple of weeks. But that doesn't mean dinner won't be expected; what it really means is that I have to do some planning beforehand.
And serve a meal that cooked itself.

Someday, there will also be laundry that folds itself, bathroom toilets that scrub themselves, and husbands who take out the garbage regularly.

And since I'm dreaming, I think I'd also like a pony.

In the meantime, I'll settle for a roast that cooks itself.
Did I mention this roast also marinated itself?
It did. It must have known I would be too busy to do it.

Such a considerate slab of meat. All manners and courtesies.
I bought this sirloin-tip roast from the butcher at Whole Foods, who also slathered it in the Whole Foods Steakhouse marinade for me. 
Law school is getting really hectic and I've been staying up all week until 3 a.m. to write a huge legal brief.
So, this roast was seared and placed in the crockpot at 2 am.
Then we ate it at 8 pm the following night.
And it literally fell apart, it was so tender and juicy. 
Sunday night dinner success. And to think, I get to do it all again next week.

Sirloin-Tip Pot Roast
You will need a large crockpot for this recipe and about 8-12 hours of cooktime.

1 2-3 lb. Sirloin-tip roast, or other lean roast, marinated in whatever you like, or whatever you have time for.
1/4 cup Worcestershire sauce
16 oz. Baby Portobello mushrooms, washed and trimmed
1 carrot, sliced
3-4 shallot cloves, smashed
1 sprig fresh thyme
about 1 cup of water, less if your crockpot is not that deep
1 beef bouillion cube
Salt & Pepper

Heat a pan-sprayed large saute pan on medium-high heat, until almost smoking. Sear the roast on every side for 2-3 minutes each. In the crockpot, add the mushrooms, bouillon cube, carrots, shallot and thyme; place the seared roast over the vegetables. Add the water, to fill over the vegetables, but not the roast. Pour the Worcestershire over the roast and season with salt and pepper. Slowcook on low for at least 8 hours, or until the roast falls apart when pierced with a fork.