Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 1 (2 1/2-3 lb) sirloin roast
• salt
• fresh ground black pepper
• 3 tablespoons olive oil
• 2 large sweet onions, coarsely chopped (Vidalia)
• 2 teaspoons dried thyme
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 24 yukon gold potatoes (golf-ball size) or 24 red potatoes (golf-ball size)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Directions

1. Sprinkle the roast evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper.

2. Heat oil in a big skillet over high heat; add the meat and brown on all sides.

3. Transfer the meat to the insert of a 5-7 quart slow cooker.

4. Add the onions and thyme to the same skillet and saute until the onions begins to soften, 3-4 minutes.

5. Transfer the onion mixture to the slow cooker; add the broth, Worcestershire sauce, and potatoes to the cooker, surrounding the meat.

6. Cover cooker and cook on HIGH for 4-5 hours or on LOW for 8-9 hours.

7. Remove the meat and potatoes from the cooker and cover with foil; allow to rest for about 15 minutes.

8. Skim off any fat from the surface of the sauce; transfer the sauce to a saucepan and strain through a fine-mesh sieve, if desired.

9. Put the butter and the flour in a small bowl and stir to form a paste.

10. Bring the sauce to a boil and add the butter mixture in pieces to the sauce, bringing the sauce back to a boil after each addition; season with salt and pepper.

11. Slice the meat; serve sliced meat, potatoes and onions with sauce.

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