I love the way my potroast is made. First, I have found that bottom roasts have a bit more fat than top roasts and beat any other kind of meat for flavor and juiciness. I put it in the crockpot fat side up on high for 10 hours. I use one box of chicken broth (never made it with the beef broth, but don't fix it if it ain't broke!), pour it over the roast. Then I mix 1-2 packets (depending on the size of the roast) of Lipton Onion Soup Mix in a large cup and mix that with about 2 cups of water. Pour that over the roast, making sure some of the onions are on the top of the roast. Cover and in 10-13 hours (no such thing as overcooking this kind of roast!) and then remove the meat, cut away any fat and then make gravy. I empty the juice from the crockpot into a big saucepan and bring to a low boil. I take about 2-3 tablespoons (depending how thick you want the gravy) of flour and put it in a seal-tight container with about a cup of water. Put the lid on and shake it hard for about 1-2 minutes. This will prevent lumps. Then add the flour-water mixture to the grave SLOWLY while stirring constantly. Let it cook for about 3-4 minutes, season with beef bouillion and pepper to taste. I get rave reviews of my gravy and I make a lot of it for leftovers. The meat is stringy but so tender and juicy. We like to bake a loaf of crusty bread, cut it in slices and make open-face sandwiches with it. If there is still some left, I mix the rest of the gravy with the leftover roast (cut into pieces) and fold it into cooked dumpling style noodles. SO SO good. Any questions just ask!

Sharon, I'm glad your pot roast turned out so well. I agree, leftovers are perfect "hot beef sandwiches", with some mashed potatoes and gravy over everything. As I've mentioned before, I'm also one of those poeple who doesn't put the carrots and clery in the pot roast because the vegetables flavor the gravy. I like potatoes in pot roast, but I'd prefer them mashed and so they get cooked separately too, usually. The only difference of opinion we have is on the use of sirloin. Sirloin is one of my favorite pieces of beef, not fork tender but juicy and flavorful, so I like it rare and sliced very thinly, I'd never "waste" good sirloin on pot roast, LOL. round? Now round is imminently suited to braising. Annie

I love to cook sirloin tip roasts rare - yes, as Linda said, they can be a little chewy, but you're not paying for a prime rib roast, either. I roast on a rack in the roasting pan, seasoned with salt and pepper and garlic slivers poked in with a paring knife. I think about 20 minutes a pound for rare (but double check in a cookbook), let it set for 10-15 minutes before you slice thin. Yummy with horseradish sauce made by mixing equal amounts sour cream and bottled horseradish. Leftovers make great Beef Stroganoff - don't cook it again, just add it at the end to heat through. Becky Lompoc, CA * Exported from MasterCook * Beef Stroganoff Recipe By :Becky Chatham Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef sirloin steak -- sliced 1/2" thick 2 tablespoons margarine 1 1/2 cups beef broth 2 tablespoons ketchup 1 teaspoon salt 1 small garlic clove -- finely chopped 8 ounces mushrooms -- sliced 1 medium onion -- chopped 3 tablespoons flour, all-purpose 1 cup sour cream Cook beef in margarine in skillet over low heat, stirring occasionally, until brown. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender. Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat until hot. - - - - - - - - - - - - - - - - - - - NOTES : I think the condensed beef broth (undiluted) gives this better flavor.

I recently cooked a bottom round roast. In my case, I cut it into thick steaks, at least an inch thick, add salt (not as much as G. Ramsey), ground pepper, and garlic. Sous vide at 133 F for about 24 hours for medium rare - if for more medium try 140 F. Sear on a skillet or grill briefly, serve. For mine I made a horseradish gravy using the drippings from the bag. This was vey good - not as good as a regular steak, of course, but still tender. Note that my cut was extremely lean (read: potentially tough) since it was what ended up in my house through a local beef share from cattle that are fully pastured all their lives. Equipment needed: a sous vide immersion device (they are really coming down in price - I got mine for $60 something about a year and a half ago), a stock pot, foil to cover the top so water doesn't evaporate while this does its thing. I also bought reusable silicon bags with a tight zip locking feature so I'm not adding to the plastic stream (or making food taste like plastic). Those are pricy but you can use them again and again. (Click image to see a larger photo) You can also cook the whole thing that way, but since I didn't want to cook it all at once, the steaks helped make good portions. I might go a couple more hours if a whole roast, just to give the interior time to reach temperature before "counting".