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Apple and Onion Beef Pot Roast

1 boneless beef sirloin tip roast (3 pounds), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce

In a large nonstick skillet coated with cooking spray, brown roast on

Printed from tasteofhome.com Jul 6, 2008

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Apple and Onion Beef Pot Roast cont.

all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet,
stirring to loosen 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. 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 thickened. Serve over beef
and onion.

Yield: 8 servings with leftovers.