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Roast of Christmas past

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Member since 2006

Serves 8 | Prep Time | Cook Time


1 tsp canola or veg. oil
4-pound boneless top sirloin roast,trimmed of fat
1/2tsp salt
1 can(10oz) low sodium,low fat beef broth
1/2 cup cranberry sauce with whole cranberries
1/2 cup ketchup
1 envelope dry onion soup mix
2 cloves garlic, minced
1 tsp dry mustard powder
1 tsp each dried marjoram and dried thyme
1/4 tsp black pepper
8 medium potatoes,unpeeled,halved
4 large carrots, cut into quarters

Heat oil in a large, nonstick skillet over medium-high heat.

Sprinkle roast all over with salt.

Add to skillet and brown roast on all sides. Transfer meat to a large roasting pan

In a medium bowl, whisk together broth, cranberry sauce, ketchup, onion soup mix, garlic, mustard powder, marjoram, thyme and black pepper.

Pour sauce over roast.

Cover and roast @ 350 for 2 hours, basting occassionaly with sauce.

Add potatoes and carrots to roasting pan.

Spoon sauce over vegetables.

Cover and roast for 1 more hour.

Slice roast thinly and serve it on a platter surrounded by the vegetables.

Skim off as much fat from sauce in pan.

Serve sauce on the side

Pairs Well With


Classic pot roast with vegtables cooked in a cranberry sauce.

Per serving: 507 calories, 11.9 g fat, 4.1 g saturated fat, 60.2 g protein, 38 g fiber, 172 mg cholesterol, 883.9 mg sodium, % calories from fat: 21

We have made this roast twice now and just love it. It will be our Easter family dinner this year. Thanks!

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