1 tsp canola oil
4 lb top sirloin roast, trimmed of fat
1.2 tsp salt
1 can (10 oz) low-sodium beef broth
1/2 cup cranberry sauce wtih whole cranberries
1/2 cup ketchup
1 envelope dry onion soup mix
2 cloves garlic, minced
1 tsp dry mustard powder
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp black pepper
8 medium potatoes, unpeeled, halved
4 large carrots, quartered
- Heat oil in large non-stick pan, sprinkle roast with salt, and brown roast on all sides.
- Mix together broth, cranberry sauce, ketchup, onion soup mix, garlic, mustard powder, marjoram, thyme, and pepper in medium bowl.
- Pour over roast in crock pot. Add carrots and potatoes.
- Cook on high four 4-6 hours.
Inspiration: The Roast of Christmas Past, Crazy Plates cookbook