Thanks for asking arkansas girl. It was good. I baked at 325 degrees for 2 1/2 hours. It was a bit drier maybe than some of you would like but we don't like our meat with any red at all. I made gravy with the drippings and put on meat and mashed potatoes. Hubby said it was all good.

This is really good. Meat is tender and tears apart. The gravy is very tasty too. Sirloin Roast (Slow Cooker) 2-3 lb sirloin tip roast 2-3 garlic cloves, quartered 2-3 tsp dried oregano 1½ tsp powdered thyme Black pepper, to taste 2-3 Tbsp dry onion soup mix ½ cup medium-bodied dry red wine 1½ cups beef broth, divided With a knife, make holes in roast and insert garlic clove quarters in each hole. Rub oregano, thyme, and a little pepper all over the roast. Let sit in refrigerator overnight. Let roast come to room temperature for at least 30 minutes. In a skillet, brown roast on all sides; transfer to slow cooker. Pour ½ cup beef broth into skillet and scrape up all the browned bits; pour into crockpot. To crockpot, add remaining beef broth, red wine, and dry onion soup mix. Cover and cook on Low for 6-8 hours. Turn roast over halfway through cooking. When done, let roast rest on platter (covered with foil) for 20-30 minutes to let juices redistribute. Put the roast broth into a small saucepan and thicken with a cornstarch/water mixture.

I'm not a big fan of the typical "bracciole" but every so often I'll make a version of it. Using thin cuts of beef or even flank steak. I usually just wing it. You can pretty much stuff the meat with whatever you prefer. Last time I made it I rolled the meat around roasted red peppers, spinach and mushrooms. There was also garlic and a little cheese in there as well as salt and pepper. Brown the meat and then simmer in a tomato/wine sauce and serve with a side of pasta or with mashed potatoes. Here is a more traditional style "Braciole". Home Cookin Chapter: Recipes From Thibeault's Table Beef Braciole ============= http://www.italianchef.com/braciole.html 1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick 4 slices of prosciutto 1 tablespoon pignoli beans(pine nuts) 2 tablespoons grated pecorino romano cheese 2 garlic cloves, chopped 2 tablespoons parsley, chopped 1/2 cup olive oil 2 28oz cans imported Italian tomatoes 1/4 cup tomato puree 2 bay leaves 3 fresh basil leaves, torn into small pieces 1 medium yellow onion, chopped fine 2 carrots, peeled and chopped fine 2 celery stalks, chopped chopped fine 1 cup dry red wine flour spread on a plate for dredging salt & pepper to taste 1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string. 2. Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. 3. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper. 4. Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours. 5. Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

Here's one of our favorites: FeathermomÂs Recipe for Beef Burgandy. YUM!YUM! 1/2 lb. boneless beef sirloin steak, cut into 1/4 inch strips 2 tbsp. diced onions 2 tps. butter 1 1/2 cups sliced fresh mushrooms 3/4 cup beef broth 1/4 + 2 tbsp. water, divided 1/8 tsp. basil 1 whole clove 1 tbsp. dried parsley flakes 1/4 tsp salt 1/8 tsp pepper 1 tbsp all-purpose flour 1/2 tsp browning sauce 2 1/2 cups uncooked noodles (cooked according to package directions) In a dutch oven, brown beef and onion in butter. Add mushrooms, broth, 1/4 cup water, parsley, basil, clove, salt and pepper. Bring to a boil. Reduce heat; and simmer for 1 hour. Combine flour and remaining water; stir into beef mixture. Bring to a boil; cook and stir until thickened (about 2 minutes.) Discard clove. Stir in browning sauce. Serve over noodles. Makes 2 servings. Notes from Ang: I used 2 lbs of beef, 1 whole onion, a whole tray of sliced mushrooms, 2 1/2 cups of beef broth and added 1/2 cup of Chianti wine. It would probably serve 4. I've made this several times and it's been a big hit! Another favorite. Easy peasy: No Peek Casserole From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL Note from Ang: I use fresh mushrooms. The next day, warm the leftovers and fold in sour cream for the yummiest beef stroganoff ever!