Easy Sirloin Tip Roast: Add a Zip of Orange!

I know when I began to really adjust my thinking about dinner plans. I mean seriously planning it out and getting a healthy meal on the table. It’s when I became a mother, when I became crazy busy just like everyone else!

If you’re looking for a wonderful way to plan your meals, visit Laura at Organized Junkie. She is the expert!

My way of cooking is planning a meal, doubling up the recipe, and having leftovers or enough left over to make a totally different meal.

I came across this wonderful roast recipe after I pulled a Sirloin Tip Roast from my freezer. It was very tasty, served alongside rice and broccoli for dinner. And the next night the leftover meat went into enchiladas!

I try to use seasonal ingredients, like the oranges I have sitting on the counter, to prepare a simple, yet flavorful meal!

4 lb. sirloin tip roast
salt and pepper to taste
2 carrots, grated (I used a peeler)
1 large onion grated
1 lemon & 1 orange – zest (or grate the outside)
3/4 cup sour cream

Lay the roast on a large piece of foil. Season with salt and pepper. Pat the vegetables and the rind (zest) onto the meat.

Wrap the meat in foil, sealing tightly. Place the package of meat in a shallow baking pan. Bake at 325 degrees for 3 hours or until done.

Open the foil and remove the roast to a platter. Pour the meat juices (and all the leftover veggies) into a small pan and heat on medium. Add the source cream, whisking lightly. But do NOT boil.

Serve the sauce over the meat, rice, or potatoes. Serves 8.

When did you get serious about dinners? And if you are a mother, was it motherhood that forced you into a routine?

(This post is linked up to Jen’s Tasty Tuesday!)