This is a tasty and satifying dish that will serve 2 to 4 people, depending on appetite. Pot roast is a dish we love but a roast is just to big for two people, so, often I purchase sirloin steak just for the purpose of making a smaller version of pot roast. If you are cooking for 2 and don't want leftovers, find a smaller...
Provided by Diane Atherton
Categories Steaks and Chops
Time 50m
Number Of Ingredients 14
Steps:
- 1. Prepare all vegetables; set aside. May want to cover potatoes and carrots in water until ready to use, then drain.
- 2. Combine soup, burgundy and seasoning; whisk together; set aside
- 3. In a 5-quart dutch oven (or a pot large enough to accommodate the size sirloin you have) heat olive oil over a medium heat on top of the stove. Sprinkle a little thyme into the oil if desired.
- 4. Season meat to your liking. I sprinkled a little salt, pepper, everglades, and thyme over this steak. Just a litte. Once oil is hot; add steak and seer on both sides. I cooked 3 to 4 minutes on each side.
- 5. Add vegetables and pour soup mixture over top. Bring to a slow boil and reduce heat. Simmer for 40 to 45 minute, covered, or until vegetables are tender.
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