Pot+Roast

Cook Time: 5 to 6 hrs.

1 boneless beef sirloin tip roast (3#) cut in half (I have used pot roasts, etc) and they've all been good. 1 Cup water 1 tsp. seasoned salt 1/2 tsp. reduced-sodium soy sauce 1/2 tsp. Worcestershire sauce 1/4 tsp. garlic powder 1 large tart apple, quartered 1 large onion, sliced 2 Tbs. cornstarch 2 Tbs. cold water 1/8 tsp. browning sauce (optional)

1. In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt slow cooker. Add water to the skillet, stirring any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.

2. Remove roast and onion let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thicken ed. Serve over beef and onion.