1 teaspoon vegetable or olive oil
4 pound boneless top sirloin roast, trimmed of fat
1/2 teaspoon salt
1 can (10 3/4 ounce) low-sodium low-fat beef broth, undiluted
1/2 cup cranberry sauce with whole cranberries
1/2 cup ketchup
1 envelope dry onion soup mix
2 cloves garlic, minced
1 teaspoon dry mustard
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon pepper
8 medium potatoes, peeled or unpeeled and halved
4 large carrots, cut into quarters
Preheat oven to 350 degrees. Heat oil in a large skillet over med-high heat. Sprinkle roast all over with salt. Add to skillet and brown roast on all sides. Transfer meat to a large roasting pan.
In medium bowl, whisk together broth, cranberry sauce, ketchup, onion soup mix, garlic, dry mustard, marjoram, thyme, and pepper. Pour sauce over roast. Cover and roast for 2 hours, basting occasionally with sauce.
Add potatoes and carrots to roasting pan. Spoon sauce over vegetables. Cover and roast for 1 more hour.
Slice roast thinly and serve surrounded by veggies. Serve sauce on the side.Makes 8 servings.