Makes 8 Servings
3/4 cup root beer (not diet root beer)
1/3 cup hickory-flavored barbecue sauce
2 tbsp tomato paste
1 tbsp freshly squeezed lemon juice
1 tbsp grated gingerroot
2 tsp Worcestershire sauce
1 tsp minced garlic
1/2 tsp each ground cumin and chili powder
1 sirloin tip roast (3 to 3-1/2 pounds)
Salt and pepper to taste
2 tsp olive oil
1 medium onion, cut into wedges
2 tbsp cornstarch
1. To make sauce, combine root beer, barbecue sauce, tomato paste, lemon juice, gingerroot, Worcestershire sauce, garlic, cumin and chili powder in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and let sauce boil gently for 2 minutes. Remove from heat. (The sauce is very strong and concentrated at this point-don't panic, it will "mellow" once it's cooked in the beef juices)
2. Pat roast dry with paper towels. Sprinkle lightly with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Add roast and brown it on all sides.
3. Place browned roast in a slow cooker. Arrange onion wedges around roast. Pour sauce over roast. Cover with lid and cook on low heat setting for 8 hours. Note: It's tempting to lift the lid and peek inside, but each time you do this, you have to add about 15 minutes to the cooking time!
4. Remove roast and onions from slow cooker (use a slotted spoon to scoop up onions). Pour sauce from slow cooker into a medium saucepan. Skim off as much fat as possible. In a small bowl or cup, mix cornstarch with an equal amount of water and stir until smooth. Add to sauce and bring to a boil over high heat, whisking constantly, until sauce has thickened slightly.
5. To serve, slice roast thinly (it may be so tender that it fall apart!) and spoon hot sauce over top.
Recipe taken from