Easy Pot Roast from Holly Clegg

  • Yield: 12 to 14 servings


1-- (4-ounce) beef sirloin tip roast
6-- garlic cloves, sliced or garlic powder
-- Salt and pepper to taste
1large onion, sliced
1-- (14-ounce) can low-fat cream of mushroom soup
1-- (16-ounce) package baby carrots


  1. Preheat oven to 300F.
  2. Trim any excess fat from meat.  Stuff pieces of garlic throughout the meat.  Season the meat very well with salt and pepper.  Spread the sliced onion over the roast and pour soup over the onions.  Cover and place in oven for 5 to 6 hours depending on the size of the roast.  After 4 hours, add carrots and continue cooking until meat is tender or you're ready for the roast.

Nutritional Info *per serving

  • Calories 256
  • Fat 8g
  • Saturated Fat 3g
  • Cholesterol 106mg
  • Sodium 286mg
  • Carbohydrate 6g
  • Fiber 1g
  • Protein 38g