Roast of Christmas past
  • Servings: 8
  • 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
  1. Heat oil in a large, nonstick skillet over medium-high heat.
  2. Sprinkle roast all over with salt.
  3. Add to skillet and brown roast on all sides. Transfer meat to a large roasting pan
  4. In a medium bowl, whisk together broth, cranberry sauce, ketchup, onion soup mix, garlic, mustard powder, marjoram, thyme and black pepper.
  5. Pour sauce over roast.
  6. Cover and roast @ 350 for 2 hours, basting occassionaly with sauce.
  7. Add potatoes and carrots to roasting pan.
  8. Spoon sauce over vegetables.
  9. Cover and roast for 1 more hour.
  10. Slice roast thinly and serve it on a platter surrounded by the vegetables.
  11. Skim off as much fat from sauce in pan.
  12. Serve sauce on the side
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