Ingredients
2 lb. Sirloin tip roast
8 oz. Spicy V8 juice
1 large onion, coarsely chopped
4 - 6 large to medium sized potatoes, peeled and cut into chunks
4 - 6 carrots, peeled and cut into chunks
2 clove garlic, crushed
1 splash Worcestershire sauce
1/4 c. Balsamic vinegar
onion powder
garlic powder
dill weed
Herbes De Provence
1/4 - 1/2 c. low sodium beef broth (can substitute chicken broth)
Preparation
Wash the roast. Add a little olive oil to a large pot. Sprinkle garlic and onion powder, salt, pepper, Herbes De Provence and dill on the roast. Sear both sides. Cut the heat back and add the Worcestershire sauce, Balsamic vinegar, beef broth and V8 juice. Cover the roast and allow to cook for a few hours on low heat. 30 or so before the roast is completely done add the potatoes and carrots. A few minutes later add the onion and garlic. Cover and allow to cook for approximately 30 minutes more. If the roast gets too dry, add more beef broth or water.
