Cooking With Grandma Judy

Ingredients

• 3 lb. Sirloin Tip Roast
• 2 tablespoons Crisco
• 4-5 russet potatoes
• 4-5 carrots
• 1 envelope onion soup mix
• 2-3 cans mushroom soup

Directions

In a heavy, large pot, melt Crisco. Rinse roast and dry with paper towels. Brown roast on both sides. Cover with water and bring to a boil. Add onion soup mix. Lower heat and simmer for 3-4 hours.

Wash and peel potatoes and carrots. Cut into small pieces. Add to roast beef and continue cooking until vegetables are tender. Add additional water if needed.

When vegetables are done, remove roast and vegetables to platter. Add mushroom soup, return to a boil and stir until well blended. 

To make gravy, put 2 -3 cans of mushroom soup in a saucepan.  Add the equivalent amount of broth from cooking the roast.  I fill the empty soup cans with the broth and pour into the soup.  Heat over medium heat and stir with a whisk until gravy is smooth and bubbling.  Gravy is delicious over the potatoes and carrots, or over hot biscuits.

NOTE: When making this on Sunday mornings, I start the roast about 6:30 am. I allow it to cook on medium heat until I leave for church, making sure it does not need additional water. I try to keep the roast just covered. Too much water makes the gravy too thin. When I leave for church, I add the potatoes and carrots, bring to a boil and then turn to lowest heat. I leave this simmering until I come home.

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