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Monday, January 10, 2011

Sirloin Tip Roast with Carrots and Potatoes by Wendy

1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)

Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.

Melt butter and 1 Tbsp. oil in a large pan over medium-high heat on top of stove. Add roast and cook, turning with togs, until browned on all sides, about 15 min. total. Place in gallon size Ziploc bag and freeze.

Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.

To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.

Serves: 10 Per Serving: 533 Cal., 25g Fat (10g Sat.), 146mg Chol., 4g fiber, 49g Pro., 24g Carb., 236mg Sod.

1 comment:

  1. This was really good! I did not thaw the veggies because I was afraid they'd get mushy. The potatoes turned out fine, but the baby carrots were all shriveled up. I would recommend putting the veggies in for the last 45 minutes.