You can throw this roast in a low-temperature oven roasting pan early in the afternoon, then go run errands and have dinner waiting when you get home! These few ingredients create a sensational gravy that’s great over brown rice or barley.
14 servings/serving size: 4 ounces beef plus 1/2 cup vegetables
1 (4-pound) beef sirloin tip roast, trimmed of fat
6 cloves garlic, sliced or 1 tablespoon garlic powder
Salt and pepper to taste (optional)
1 large onion, sliced
1 (10.75-ounce) can reduced-fat cream of mushroom soup
1 (16-ounce) package baby carrots
2 cups peeled, cubed sweet potatoes
2 cups peeled, cubed red potatoes (optional)
- Preheat oven 300 degrees. Cut slits in roast and stuff pieces of garlic throughout meat. Season meat with salt and pepper (if using).
- Spread sliced onion over the roast and pour soup over onions. Cover and bake 4 hours.
- Add carrots and potatoes and continue cooking another hour or until meat is tender.
This recipe also works well in your crockpot—leave it on low and cook all day.
Calories 249, Protein (g) 29, Carbohydrate (g) 14, Fat (g) 3, Calories from Fat (%) 72, Saturated Fat Sugars (g) 4, (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 57, Sodium (mg) 254 Diabetic Exchanges: 1 Starch, 4 Lean Meat