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.
Amount:
14 servings/serving size: 4 ounces beef plus 1/2 cup vegetables
Ingredients:
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)
Directions:
- 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.