Here's a great version of classic beef pot roast made with a pork sirloin tip roast. It's quick and easy! Serve with mashed potatoes and green beans.more
lb. pork sirloin tip roast
TB ground sage, dried
tsp. Better Than Bouillon Chicken Base (or 2 bouillon cubes)
c + ¼ c water
Rinse roast and pat dry with a paper towel. Heat a 4-quart pot on high and add roast, turning roast until all sides are lightly browned. Lower heat to low-medium setting. Dissolve chicken base in 1 cup of water and add to pot. Sprinkle sage and pinch of ground pepper over top of roast. Cover pot and simmer on low for 40 minutes or until roast reaches 160 degrees. Remove roast to a platter and let rest for 10 minutes. To make the gravy, add 2 3/4 c of water to liquid in the pot and heat to boiling. Add cornstarch to 1/4 c of cold water and dissolve; add slowly to gravy, stirring constantly until well mixed. Slice roast and serve with gravy.