Here is a simple recipe for a grass fed beef tip roast with gravy. I like easy recipes that let me get things going early and have us eating dinner before 8PM. Evening farm chores always get me, and I don’t seem to come in to cook dinner until 6:30PM, and we end up eating late more often than not. If I put this recipe in at 11AM, I can have dinner pretty much done by 7PM (which is early for us).
The tip roast is a lean, budget cut. It is also known as knuckle, the tip, sirloin tip or round tip roast. It is a solid-muscle that has had the small “cap” muscle and all remaining outer fat removed. It comes from the round, or the hind leg area.
My tip roasts are usually around 2-3lbs, and are usually net wrapped for uniform cooking.
- Add 1 cup of water to the crock pot.
- Place roast in center of crock pot, fat side up if there is one (mine only had a silver skin side).
- Season the roast with 1 and 1/2 tsp of kosher salt
- Cover and cook on low for 8-9hrs, turning once about 3/4 of the way through. If you forget to turn it, and don’t remember until you make the gravy, that doesn’t make you a bad person – or ruin the roast.
When the roast is done, mix around 3tbsp with a bit of cold water to make a thick slurry. Add this to the crock pot (with the roast still in) and stir it around to raise the bits off the bottom of the stoneware. Cover and let it thicken while you cook your accompaniments (rice and corn are our favorite sides – let’s hear it for starches!). If it needs thickening, you can mix a bit more flour and cold water and add it until you get the desired thickness. My roast had enough flavor to not have to add additional salt, and it sure had enough taste to not need any bouillon or such. You can add a few twists of fresh pepper and a bit more salt if you like.
Remove the roast and slice into 1/4″ or less slices. There isn’t much fat or waste to this roast, just the fatty seam down the center which I just cut out as I eat. Serve with gravy.
This is not a fancy meal, but it’s easy, low prep and GOOD!