Easy Pot Roast
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 ¾ 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 beef. Season the beef 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 beef is tender.
Recipe by: Holly Clegg.