1 jar of honey-garlic sauce (341 mL or 1 1/3 cups)
4 lb. sirloin tip roast (68 oz or 1.8 kg)
4 lb. potatoes (this is double, one half is for Thursday)
4 x whole garlic cloves, peeled
450 g or 1 lb frozen baby carrots (16 oz)
1 tbsp brown sugar (15 mL)
1 tbsp concentrated orange juice (15 mL)
2 teaspoons butter or margarine
1/2 tsp ginger (from a jar)
1/2 tsp grated orange zest (optional)
1 tbsp butter or olive oil (15 mL)
1/4 tsp dried sage leaves
1/4 tsp salt
1/4 tsp black or white pepper
1/2 cup light sour cream or buttermilk
Aluminum foil

Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time.

Set oven to 350 F (175 C).Remove forks and place a meat thermometer in the center of the roast. Put in oven. Set timer for two hours, checking the thermometer occasionally for desired wellness.

Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.

Place baby carrots in stovetop pan, cooking with medium heat. Add to pan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms, approx 5 minutes.

When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters. Stir butter, sage, salt, pepper and sour cream into the remaining potatoes and return to low heat, stirring until warm.