Wednesday, October 8, 2014

Sirloin Casserole

Cutting up a big roast into little pieces is not something that I usually do. To me, a roast is an easy crockpot meal that I can just throw together and walk away from. Well, when we buy a half a cow, we end up with a lot of roasts in our oven and I thought that this was something that sounded pretty tasty to try! So, I mixed everything up and popped it into the pan. While it takes a bit of prep work and it cooks for a long time - the end results are super yummy and worth the effort. I will definitely be making this again!

Sirloin Casserole
(recipe found on

2 1/2 pound top sirloin roast chunks, bone in
1 1/2 cups kentucky seasoned flour - if you can't find the kentucky brand flour, just mix 1 1/2 cups all purpose flour flour, 1 teaspoon salt, 1/2 teaspoon pepper and onion powder together.
2 tablespoons garlic powder
1 tablespoon lawry's seasoning
3 tablespoons olive oil
6 potatoes, peeled and sliced into large hunks
6 carrots, peeled and sliced into large hunks
1/2 cup red wine
1 package onion soup mix
salt and pepper to taste
2 cups water

Combine flour, garlic powder and Lawry's seasoning in a zip lock bag and shake it to combine. Add sirloin chunks and shake to cover them. Add olive oil to your hot cast iron skillet. Brown sirloin chunks in olive oil. Be sure all sides of sirloin are brown. Take sirloin chunks out of the cast iron skillet and place in a large casserole that has a cover (or cover later with aluminum foil). Add 2 cups of water to the hot pan and mix up the drippings. Add potatoes, carrots, wine, onion mix, and drippings into the casserole dish and cover. Roast at 280 degrees for 3 hours; then 1 hour at 350 degrees. You can play around with the degrees and time.

No comments:

Post a Comment