Sunday Pot Roast- the healthier version

I made this recipe (from Holly Clegg's Trim and Terrific Cooking) last Sunday when I had my family over for dinner and it received rave reviews. I threw everything in the crockpot before I left for church at 9am and when I walked in the door at noon, my house smelled delicious! I grew up having roast for dinner almost every Sunday and always made it the same way, until I found this recipe. One of the best things about this recipe is that it leaves a healthy "gravy" in the bottom of the pan that you can serve with it.


Easy Pot Roast

1 (4 lb.) beef sirloin tip roast, trimmed of fat
6 cloves of garlic, sliced or 1 tablespoon garlic powder
salt and pepper to taste
1 large onion
1 (10.75 oz.) can reduced-fat cream of mushroom soup
1 (16 oz.) package baby carrots
2 cups peeled, cubed sweet potatoes (I ran out of time, so I didn't include these)
2 cups peeled, cubed red potatoes

1. Preheat oven to 300 degrees (if not using a crockpot). Cut slits in roast and stuff peices of garlic throughout meat. Season meat with salt and pepper.
2. Spread sliced onion over the roast and pour soup over onions. Add carrots and potatoes. Cover and leave on low to cook all day if using a crockpot.
*Cover and bake 4 hours if using your oven. Add carrots and potatoes and continue cooking another hour or until tender.

Calories 249, Carbohydrate(g)14, Calories from fat(%)72, Dietary Fiber(g)2, Cholesterol mg)57, Sodium (mg)254