Sirloin Roast with Potatoes, Carrots, Onions & Dried Prunes

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I cook with dried fruit a lot! It’s stores perfectly in the pantry and adds a level of richness that cannot be duplicated with any other ingredient. Like chicken and apricot pairing or Mahi-mahi fish with pineapple, prunes and beef are star-like companions. The prunes sweeten and glaze the carrots and potatoes beautifully.

I’m writing this today for my high school BFF, Debbie. Months ago when I made it she asked me to email the recipe. Here it is Debbie!


2lb Sirloin Roast
Dried herb rub: rosemary, marjoram, thyme, basil
Salt & pepper
½ c. olive oil for browning
Red potatoes
3 medium carrots
1 yellow and 1 red onion
½ c. chopped dried prunes
½ whole dried prunes
½ Worcestershire sauce

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Rub a lean and tied roast with salt and pepper, then with dried herb blend. Brown on all sides until medium brown, about the color of light coffee. With browned sirloin in the same pot, place red potatoes around the sirloin first. Add as many as you want but not so much to crowd out the other ingredients in the pot. Prep all your veggies before so you know what will fit with the size of your pot, roast and other ingredients. Slice carrots into sticks (not rounds) and place over potatoes. Put chopped dried prunes over carrots and sprinkle with a few dashes of salt. Slice both onions into 1” slabs and separate rings, then place them over the carrots. Add whole prunes and sprinkle with a few dashes of salt. You are basically salting each layer very lightly to ensure that each has a little salt to help release flavors and meld them together. Pour the Worcestershire sauce evenly over the top.

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Cover.  Cook on low 1 ½ hours. I used an electric counter top cooker. It both browns and slow cooks.


If you use a covered casserole dish and cook it in the oven make sure to pour the browning oil on the bottom of the dish before adding the rest of the ingredients. Crock pots are welcome; simply adjust the timing of the veggies to the doneness of the beef. Let it rest before serving.

Substitute Worcestershire sauce with beef broth, adding ¼ tsp of vinegar and a pinch of sugar.



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