Food and Recipes Recipes Peppered Beef Soup Freeze leftovers in an airtight container up to three months. Add a bit of canned broth when reheating to reach desired consistency. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email Photo: Southern Living Prep Time: 20 mins Cook Time: 8 hrs 8 mins Total Time: 8 hrs 28 mins Yield: 12 cups Ingredients 1 (4-lb.) sirloin tip beef roast 1/2 cup all-purpose flour 2 tablespoons canola oil 1 medium-size red onion, thinly sliced 6 garlic cloves, minced 2 large baking potatoes, peeled and diced 1 (16-oz.) package baby carrots 2 (12-oz.) bottles lager beer* 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 2 tablespoons dried parsley flakes 1 tablespoon beef bouillon granules 1 1/2 to 3 tsp. freshly ground pepper 4 bay leaves Salt to taste Toasted Bread Bowls, optional Directions Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned. Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired. *3 cups low-sodium beef broth may be substituted. Print