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Herb Rubbed Sirloin Tip Roast

Reviewed: Sep. 26, 2012
This turned out to be an awesome dinner with 3 nights of left-overs for my husband and I! It takes forever to cook anything in my oven, so I made this in the crock pot instead to save time. I made the herb rub paste following the recipe, only I used less cayenne pepper because I don’t like spicy food. I marinated the 3 ½ lb. sirloin tip roast overnight in the fridge and in the morning I threw it in the crockpot with some carrots, red potatoes, 2 onions and 1 cup of beef broth and put it on LOW for 8 hours. I came home from work and it smelled delicious. The meat was flavorful and so tender it was falling apart. We didn’t even need a knife to cut it. The only thing I may do differently next time is add some worchestire sauce to either the rub or just pour some in the crock pot because my husband poured a ton of it on his plate. I told my husband if I ever get a new oven I’ll roast it in the oven instead and he said no-it was PERFECT in the crock pot.
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Pork and Veggie Saute

Reviewed: Oct. 19, 2011
This was delicious! My husband is already asking me to make it again! I added a bunch of veggies to it because I love veggies and it needed more. I added a bag of fresh green beans, sliced carrots, a sliced zucchini and a can of water chestnuts. I changed it to 6 servings and it fed my husband and I for 3 meals. I marinated the pork the night before. The prep time took a lot longer than it said on the recipe, but maybe that’s because I added so much to it. I used a wok for cooking everything because I didn’t have a big enough non-stick skillet. The only thing I’m going to do different next time is use regular soy sauce (instead of the low sodium soy sauce) because we were both adding a bunch of soy sauce as we were eating it. But this is one of our favorite dishes now.
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