Ingredients
1 tablespoon butter1 beef sirloin tip roast (5 pounds)1 can (28 ounces) diced tomatoes, undrained1/3 cup water1 tablespoon ground thyme1 to 3 teaspoons crushed dried red pepperBread or rolls of your choice
Preparation
In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth.
Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.
