3 to 4 pound Boneless sirloin tip roast
1 Envelope of brown gravy mix
2 Envelopes of dry onion soup mix
2 cups Lemon lime soft drink (odd as this sounds, it works out well)
Combine gravy mix, soup mix and soft drink in small bowl. Pour over roast. Cover. Cook on low for 8 to 10 hours or on high for 4 to 5 hours until tender. Remove roast to serving plate.
BEEFY ONION GRAVY:
Water
2/3 cup water
1/2 cup All purpose flour
Pour drippings, including fat, into 4 cup liquid measure. Let stand for about 10 minutes until fat separates and comes to surface. Carefully spoon off and discard fat. Add water to drippings to make 4 cups. Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings for 5 to 7 minutes, stirring with whisk to prevent lumps, until boiling and thickened. makes about 4 cups gravy. Serve with roast.
SLOW COOKER TIPS:
Do not fill more than 3/4 full to allow food to expand and juices to form. This also prevents spill-overs.
Do not lift the lid once heat has built up. This will require 15 minutes more cooking time.
