Toss the cubed Sirloin Tip Roast in the Tony Chachere's Creole Seasoning.
Heat oil over medium heat and add Beef.
Brown the beef in the oil.
Add the minced garlic and onions and cook for one minute.
Dust the beef with flour and stir until well coated.
Add one cup of very warm water and stir continuously until a thick gravy forms.
Add more water and stir until you reach the desired gravy consistency.
Reduce heat to low and simmer for at least one hour. Cook times may vary based on the weight of the meat. Simmer until meat is fork-tender.
