Crock Pot Roast Beef and Horseradish Sauce |
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Prep Time: 15 Minutes Cook Time: 11505 Minutes |
Ready In: 11520 Minutes Servings: 12 |
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Horseradish plus roast beef make for one of my favorite food combinations. Adapted from Cooking Light's Slow Cooker Cookbook. Leftovers make great sandwiches. Ingredients:
1 (4 lb) boneless sirloin tip roast, trimmed and cut in half |
olive oil flavored cooking spray |
1/3 cup beef broth (i use low-sodium) or 1/3 cup beef bouillon (i use low-sodium) |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/2 teaspoon thyme |
1 teaspoon salt |
1/2 teaspoon ground pepper |
2/3 cup low-fat sour cream |
1/4 cup light mayonnaise |
2 tablespoons prepared horseradish |
1 teaspoon grated lemon rind |
1/2 teaspoon worcestershire sauce |
1 garlic clove, minced |
Directions:
1. Rub halves of roast all over with herb rub, then coat them with cooking spray.
2. Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot.
3. Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef.
4. Cover crock pot and cook on high setting 1 hour.
5. Turn to low setting and cook 6-8 hours more.
6. Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally.
7. Spoon pan juices over beef slices.
8. Pass around Horseradish Sauce to spoon over beef.
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