Sunday Dinner (and the rest of the week) courtesy of the Madison County Farmer's Market and our own labors: Corn from Libery Mills Farm soon to be cooked, patty pan squash from P and J Greenhouse, Beets from Yowell Farm, Cabbage and Kohlrabi from Sunrise and Brightwood Gardens, Honey whole wheat bread from Mary Ruth Kipps, whole roasted chicken from Carmel Acres and finally today's new recipe I designed for a small Sirloin Tip Roast with fire roasted tomatoes, artichoke hearts, carrots from Good Roots Farm and lots of garlic! The roast fell apart waiting to be served over the combination brown and basmati rice!
This is one of those roasts that fall apart when slow cooked and are wonderful served over noodles, mashed potatoes, or rice. It takes about 15-20 minutes to assemble. It isn’t a foodie recipe; just something tasty, easy and down home.
1- 2-3 pound Backfield Farm Sirloin Tip Roast
1- 14 oz can of fire roasted tomatoes
1 can artichoke hearts drained
1/2+ pound carrots- peeled and cut in half or left whole if too large
1 can cream of mushroom soup plus 1/2 can of water
garlic powder, salt and pepper
2 TBS canola oil
Bring the oil to medium heat in a stock pot. Brown the roast on both sides; liberally season with the garlic powder, salt and pepper. Place in a slow cooker.
Pour over the cream of mushroom soup and water; then the tomatoes, artichoke hearts and top with the carrots. Shake a tad more salt and pepper as well as garlic powder over the contents.
Place the slow cooker on low and cook 7-8 hours. If your roast is smaller, you can get away with 6.5 hours. After the roast is cooked stir gently to mix the ingredients. If your roast has not fallen apart, remove it and slice across the grain and place back in the gravy.
Enjoy!
