Wellness Wednesday Post Holiday Recipe



1, 2 lb. Sirloin top roast or strip loin roast (trim off excess fat & dampen offextra liquid)

1 tsp. each Kosher salt, ground black pepper and garlic powder

2 T. Grapeseed oil

5 each Carrots, peeled, chopped into 1 ½ inch pieces

5 each Red potatoes, quartered

3 each Celery stalks, chopped into 1 ½ inch pieces

1 each Yellow onion, quartered then chopped into large pieces

4 cups Beef broth (Swanson works just fine)

2 sprigs Rosemary, fresh, stems removed

2 T. Thyme, fresh, stems removed


  • Add all chopped vegetables to the bottom of a crock pot (4 quart works well).
  • Add the rosemary and thyme to the vegetables.
  • Season sirloin roast with the salt, pepper and garlic powder. Make sure to rub the seasonings over the entire roast.
  • Preheat large sauté pan to a medium-high heat. Add the grapeseed oil and swirl to evenly coat
  • Place one side of the seasoned roast in the oil. Allow to cook for 5 minutes or until a nice crust
  • Turn the sirloin over to the other side and cook another 2 minutes.
  • Place roast into the crock pot, over the vegetables, then add the beef broth. The broth should come up ~1/4-1/3 of the sirloin—if not, add more liquid.
  • Heat on low for 6 hours or until the beef is medium in the middle or nice and tender. This should make the house smell absolutely delicious!

Serves: 6
Serving size: ~6 oz. of sirloin + ~1 cup vegetables + potatoes
Calories: 420
12 gm fat / 41 gm protein / 39 gm carb / 6 gm fiber / 760 mg sodium

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