Roast of Christmas past
Why I Love This Recipe
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
Ingredients You'll Need
1 tsp canola or veg. oil
4-pound boneless top sirloin roast,trimmed of fat
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