Sirloin Roast of Christmas Past

By Gibby

Janet and Greta Podleski recipe. Classic Pot Roast with Vegetables cooked in a cranberry sauce

Ingredients

• 1 tsp canola oil
• 4 lbs boneless top sirloin roast, trimmed of all fat.
• 1/2 tsp salt
• 1 can low sodium, low fat beef broth undiluted
• 1/2 cup cranberry sauce with whole cranberries
• 1/2 cup ketchup
• 1 envelope of dry onion soup mix
• 2 cloves of garlic minced
• 1 tsp dry mustard
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1/4 tsp black pepper
• 507 calories
• 11.9 gm fat
• 38 gm carbohydrates
• 60.2 m protein
• 3.9 gm fibre

Details

Adapted from google.com

Preparation

Step 1

Heat oil in a large non stick skillet over medium high heat. Sprinkle roast all over with salt. Add to skillet and brown on all sides. Transfer meat to large roasting pan
in a medium bowl whisk together broth, cranberry sauce, ketchup, onion sou mix,garlic, mustard powder, margaqram, thyme and black pepper. Pour sauce over roast. Cover and roast at 350 F for 2 hours, basting occasionally with sauce.
Add potatoes and carrots to roasting pan. Spoon sauce over vegetables. Cover and roast for 1 hour more.
Slice roast thinly and serve it on a platter surrounded by the vegetables. Skim off as much fat as possible from sauce in pan. Serve sauce on the side