With the return of winter like weather on Monday, I thought I would give the house one last taste of winter food. So, I decided to make a roast with sweet potatoes. Traditionally a roast is made with a fatty chuck roast, but I went with a very lean sirloin tip. It actually turned out just as moist as desired, and warmed the house with a last taste of cool weather (hopefully).
1 sirloin tip, boneless, about 2 to 3 pounds
1 tsp olive oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered
3/4 c. water
1 cup red wine
1 cube unsalted vegetable bouillon
1/4 t. celery seed
1/4 cup garlic and herb seasoning
1/4 t. black pepper
Place sliced onion in crock-pot and top with sweet potatoes. Place the roast on top of the vegetables. Mix together water, wine, bouillon, celery seed, herbs, and pepper; and pour over roast. Cover and cook on low for 8 hrs. or on high for 4 hrs. Or, if preparing in the oven, place in a 200-250 degree oven for 4 hours.
Paul has requested that I stop making variations of my oatmeal cookies, the last ones were cranberry/apple (same recipe from below). He was eating cookies every night, and each batch was disappearing faster than the previous one. I'll have to come up with some less appetizing to him :)