Cheryl'S Sirloin Roast

• 1 (4 to 5 lb.) boneless sirloin tip roast
• 2 Tbsp. vegetable oil
• 1 c. chopped onion
• 1 clove garlic, crushed
• 3/4 c. hot water
• 3 Tbsp. catsup
• 2 Tbsp. vinegar
• 1 Tbsp. brown sugar
• 3/4 tsp. salt
• 1 bay leaf
• 1/4 c. all-purpose flour, approximately
• 1/4 c. water, approximately

1. Brown roast on all sides in hot oil in a large Dutch oven; remove meat and set aside.
2. Saute onion and garlic in drippings. Add roast, hot water, catsup, vinegar, brown sugar, salt and bay leaf in Dutch oven.
3. If handles are not ovenproof, cover with aluminum foil.
4. Cover and bake at 325u0b0 for 3 hours or 225u0b0 for 6 hours or until roast is tender.
5. Remove and discard bay leaf. Remove roast from Dutch oven; cut into serving size pieces and place on a warm serving platter.
6. Measure liquid in pan; for every one cup liquid, combine 2 Tbsp. flour and 2 Tbsp. water; stir well.
7. Stir flour mixture into hot liquid in pan.
8. Cook over medium heat, stirring constantly until gravy is smooth and thickened.
9. Serve with roast.

boneless sirloin tip roast, vegetable oil, onion, clove garlic, hot water, catsup, vinegar, brown sugar, salt, bay leaf, allpurpose flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9237 (may not work)