You can throw this roast in a low-temperature oven 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.
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 (yams)
2 cups peeled, cubed red potatoes
Preheat the oven to 300 degrees. Cut slits in the roast and stuff pieces of garlic throughout the meat. Season the meat with salt and pepper (if using). Spread the sliced onion over the roast and pour the soup over the onions. Cover and bake for 4 hours. Add the carrots and potatoes and continue cooking for another hour or until the meat is tender.
This recipe works well in your crock pot—leave it on low and cook all day.
This recipe is from Holly Clegg’s new book Diabetic Cooking. Click here for more info on Holly and all of her books!