This may seem like stupid question but here it goes anyways..
I usually buy a blade roast and do it in the crockpot...but the store had
top sirloin roasts on sale so i bought one but i did it in the oven. It
turned out very dry..now the question is..could it of been done in the
crockpot also? I know there are different kinds of roasts like pot roasts
and oven roasts...but does it matter which ones you do in the crockpot?
Every roast i do in the crockpot comes out great and they are just a cheap
cut. So when i bought the better cut i was expecting alot better..anyways
does anyone have any input on this?
Thanks
MJ

MJ wrote:
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store
> had top sirloin roasts on sale so i bought one but i did it in the
> oven. It turned out very dry..now the question is..could it of been
> done in the crockpot also? I know there are different kinds of roasts
> like pot roasts and oven roasts...but does it matter which ones you
> do in the crockpot? Every roast i do in the crockpot comes out great
> and they are just a cheap cut. So when i bought the better cut i was
> expecting alot better..anyways does anyone have any input on this?
> Thanks
> MJ

Cheap (read tough) cuts are best done slow simmered or slow cooked for a
moist, falling apart roast. You didn't get a better cut, you got a more
expensive cut of cheap meat. Stick to the crock pot. Nothing wrong with
that!

Jill

"MJ" > wrote in message
...
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ

What you are calling a blade is, I believe a chuck roast. This cut contains
plenty of fat and will generally end up quite tender when braised for a
proper amount of time.

The sirloin has very little fat and due to that fact will usually end op
both tough and "dry" in texture. Yes you could have done the sirloin in the
crock pot. It would have been a little difficult to slice (depending on the
size and shape). I would turn out better of cut into smaller pieces and
cooked that way.

Dimitri

I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
and au jus, I leave at 5 in the a.m., start it than, on slow all day,
sometimes I kick it onto high for the last hour. Always comes out sooooo
tender. Carol In WI

On Tue, 22 Mar 2005 16:13:39 -0600, "Carol In WI"
> wrote:

>I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
>and au jus, I leave at 5 in the a.m., start it than, on slow all day,
>sometimes I kick it onto high for the last hour. Always comes out sooooo
>tender. Carol In WI
>


I use onion soup mix and a can of cream of mushroom soup. I don't
put in veggies because there is enough to freeze for sandwiches later.
The left over soup is delicious with a little onion and cornbread and
your favorite beans.

..

I usually do it in the crockpot with onion soup mix, beef boullion, onions
and water. It always turns out great...but a friend of mine said to do the
Top sirloin roast in the oven on low. Well..i was dissappointed..maybe i
over cooked it..Maybe next time i will try it medium rare like i do my prime
rib.
"Kilowatt" > wrote in message
news
> On Tue, 22 Mar 2005 16:13:39 -0600, "Carol In WI"
> > wrote:
>
> >I do mine in a crockpot, with potatoes, carrots, bay leaf, onion soup mix
> >and au jus, I leave at 5 in the a.m., start it than, on slow all day,
> >sometimes I kick it onto high for the last hour. Always comes out sooooo
> >tender. Carol In WI
> >
>
>
> I use onion soup mix and a can of cream of mushroom soup. I don't
> put in veggies because there is enough to freeze for sandwiches later.
> The left over soup is delicious with a little onion and cornbread and
> your favorite beans.
>
> .
>
>

In article >, "MJ"
> wrote:

> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
>

IME, sirloin tip roasts (dunno about a top sirloin roast - never heard
of it) need to be roasted on the rare side of medium and sliced thinly
to be enjoyed.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' >, if that's their real name,
wrote:

>IME, sirloin tip roasts (dunno about a top sirloin roast - never heard
>of it) need to be roasted on the rare side of medium and sliced thinly
>to be enjoyed.

The only way I've had those was studded with slivers of fresh garlic and
grilled outdoors. It's something my dad made a lot. It's been over ten
years since I've made one. I'm thinking this might be a good time to
change that.

Carol

--
Coming at you live, from beautiful Lake Woebegon!

Hi: The top sirloin does not have enough fat. Usually one uses bottom
round in the crock pot.

Joe
"MJ" > wrote in message
...
> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
>

In article >, MJ
> wrote:

> This may seem like stupid question but here it goes anyways..
> I usually buy a blade roast and do it in the crockpot...but the store had
> top sirloin roasts on sale so i bought one but i did it in the oven. It
> turned out very dry..now the question is..could it of been done in the
> crockpot also? I know there are different kinds of roasts like pot roasts
> and oven roasts...but does it matter which ones you do in the crockpot?
> Every roast i do in the crockpot comes out great and they are just a cheap
> cut. So when i bought the better cut i was expecting alot better..anyways
> does anyone have any input on this?
> Thanks
> MJ
>
Slow cooker should tenderize anything, but top sirloin is a less-fatty
cut than blade, chuck, chuck-eye, english and other shoulder roasts.

I think I would be tempted to add a little red wine to the mix.