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1 DSF roast of your choice OR 1-2 packages of DSF cubed steak

2 cans of Campbell’s Cream of Mushroom Soup

1 package of Lipton French Onion Soup powder

1 small onion, sliced (optional if you don’t like onion)


Salt and black pepper to taste


Take the roast or cubed steak out of the package and place into the slow cooker. Sprinkle salt and pepper on the roast or cubed steak, not much salt is needed, but make sure there is ample pepper. Put the sliced onion on top of the roast or cubed steak. Pour both cans of the cream of mushroom soup on top, then sprinkle the onion soup powder in. Add milk (easiest to use the empty mushroom soup can, fill it to the top). Cover the cooker and cook on LOW for 8-9 hours. Serve with mashed potatoes or riced cauliflower, the soup mixture is a wonderful gravy.

If you learn better by watching, here is a video we made: 

BAKED SIRLOIN TIP ROAST (more like roast beef)

1 DSF sirloin tip roast

2 Tbsp olive oil

2 medium cloves of garlic, finely minced

1 tsp salt

1 ½ tsp black pepper

2 tsp paprika

1 tsp chopped fresh rosemary

1 Tbsp grated onion

½ tsp dried thyme


Remove the roast from the package and place it in a roasting pan. Combine the remaining ingredients in a small bowl, mixing well. Rub the mixture over the roast making sure to coat all of it. Place it in the refrigerator for 1-2 hours.

Heat the oven to 325F. Place the roast uncovered in the oven. Roast for about 25 minutes per pound, or until the roast is tender. For medium-rare, the roast will need to read an internal temperature of 140F. Let stand for 15 minutes before carving. Goes great on a sandwich or in a wrap if sliced thinly.


1 DSF roast, 3-4 lbs

1 Tbsp kosher salt
1 to 2 tsp black pepper, crushed or ground

To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees.
If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes per pound for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done.

Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast will continue to rise while the roast is out of the oven.
Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.


Temperature Guide

Rare : 120 – 130 degrees – bright purple red, tender and juicy.
Medium Rare: 130-135 degrees – bright red, warm, tender very juicy.
Medium: 135 -145 degrees – rich pink, slightly juicy
Medium well: 145 – 155 degrees – tan with slight pink, firm, slight juice
Well Done: 155 and above – tan to brown, very little juice, meat can become tough.

Recipe borrowed from

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