Ingredients:

1 boneless top sirloin roast (4 pounds)

1 tablespoon salt

10 ounce reduced-sodium beef broth, undiluted

1/2 cup cranberry sauce with whole cranberries

1/2 cup ketchup

1 package (1 ounce) dry onion soup mix

2 teaspoons minced garlic

1 teaspoon dry mustard

1/2 teaspoon dried marjoram and dried thyme

1 teaspoon ground black pepper

8 medium potatoes, unpeeled, halved

1 (one pound) bag of carrots, peeled and cut into large pieces

Directions:

1. Sprinkle roast all over with salt and place in a large slow cooker.

2. In a medium bowl, whisk together broth, cranberry sauce, ketchup, onion soup mix, garlic, dry mustard, marjoram, thyme and black pepper.

3. Add the potatoes and carrots to the roast; pour sauce over meat and vegetables. Cover, set slow cooker on high and cook 6 hours then turn down to low for 2 additional hours.

4. Slice roast thinly and serve it on a platter surrounded by the vegetables. Skim off as much fat as possible from sauce in pan. Serve sauce on the side.

Bon Appetit!