Type what you have

Ingredients

• ✓ beef sirloin tip roast
• avocado oil
• fire-roasted diced tomato
• beef broth
• bell pepper
• onion
• tomato paste
• garlic
• olive oil
• red wine vinegar
• cumin
• salt
• cilantro

Instructions

1. 1 Heat avocado oil in a large skillet over medium-high heat. Add roast; sear until brown, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add bell peppers and onions to slow cooker.
2. 2 Combine tomato paste, garlic, olive oil, vinegar, cumin, and salt in a bowl; pour over bell peppers and onions. Cover the slow cooker.
3. 3 Cook on High for 1 hour. Decrease heat to Low; cook until beef is tender enough to shred, about 8 hours.
4. 4 Transfer beef to a work surface; shred using 2 forks. Return shredded beef to slow cooker; stir in cilantro. Cover the slow cooker. Cook on Low 1 hour more.

By abussone

Ingredients

• ✓ beef sirloin tip roast
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
2. 2 Make eight 1/2-inch slits around the roast. Insert a garlic piece into each slit, then sprinkle with pepper. Place onto a rack in a roasting pan.
3. 3 Roast in the preheated oven for 20 minutes. Reduce the heat to 325 degrees F (165 degrees C) and insert a meat thermometer into the center. Continue cooking for about 1 hour, or to desired doneness. The thermometer should read 140 degrees F (60 degrees C) for medium.
4. 4 Remove from the oven and loosely cover with foil. Let stand for 15 minutes, then thinly slice against the grain. Use the pan drippings for gravy.

By Kate Holmgreen

Ingredients

• ✓ beef sirloin tip roast
• olive oil
• onion
• garlic
• coffee
• water
• beef bouillon
• basil
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.
2. 2 Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
3. 3 Return roast to the pot; pour coffee and 1 1/2 cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.
4. 4 Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.
5. 5 Whisk flour and remaining 1/2 cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.
6. 6 Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.

By Laura Tanner-Humphreys