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.

Cook's gives this definition: GOOD CUT FOR PAN-SEARING: Flap Meat Steak (ALTERNATE NAMES: Top sirloin tips, beef sirloin tips, sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies widely in size. Ask for a 1-pound steak of even thickness. Avoid small strips of meat or large steaks that taper drastically at one end. Tasters' Comments: "Great beefy flavor" is the main selling point. Praised as "tender and fun to chew" and "never mushy."

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!