Disclaimer: I do NOT like horseradish, but something about this one intrigued me... and I am SO thankful! This was absolutely delish! We served it with green beans, cous cous, fresh strawberries and some foccacia bread.
1 tsp salt
1 tsp garlic powder
3/4 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp black pepper
1 (4 lb) boneless sirloin tip roast, trimmed and cut in half
1/2 Cup beef broth
Horseradish Sauce (see below)
1. Combine first 5 ingredients in a small bowl. Rub salt mixture evenly over roast halves. Coat roast halves with cooking spray.
2. Place a large nonstick skillet over medium-high heat until hot. Add roast halves, browning well on all sides. Place roast halves in a 3.5 to 4 quart electric slow cooker. Add broth to pan, scraping to loosen browned bits. Pour broth mixture over roast. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 6 to 8 hours or until tender.
3. Remove roast halves from slow-cooker, reserving au jus (meat drippings) in cooker. Let roast stand 15 minutes; cut diagonally across grain into thin slices. Serve with au jus and Horseradish Sauce.
Yield: 12 servings (serving size: 3 oz. roast, 2 Tbsp au jus, and 4 tsp Horseradish Sauce.)
2.3 Cup low-fat sour cream
1/4 Cup light mayonnaise
2 Tbsp prepared horseradish
1 tsp grated lemon rind
1/2 tsp Worcestershire sauce
1 garlic clove, minced
1. Combine all ingredients in a small bowl.
Yield 1 Cup (serving size: 4 tsp)