- Sirloin Roast
- Carrots – one per person plus one for the pot
- Orange juice
- Salt – one teaspoon per pound of meat
Place roast in a large roasting pan. Clean carrots and set them in the pan around the roast. Pour orange juice over all. If roast is not completely submerged, add water. Sprinkle the meat well with salt. Place in oven at 275 degrees for four hours.
This is a great Sunday dinner. Preparation can be done on Saturday and stored in the refrigerator overnight. Pop the roast into the oven in the morning, and dinner is ready when we get home from church. I plan to use leftovers a few days later – roast slices can go on the sandwich bar, or can be reheated in the juice for supper.