Mike Jack Honey Garlic Roast

Honey Garlic Roast with Garlic Potatoes and Glazed Carrots
Yield: 4

Ingredients
1 jar of honey-garlic sauce (341 mL or 1 1/3 cups)
4 pounds sirloin tip roast (68 oz or 1.8 kg)
2 pounds potatoes
4 whole garlic cloves, peeled
1 lb carrots
1/3 cup brown sugar, packed
1 cup water
2 tablespoons butter or margarine
1 tablespoon butter or olive oil (15 mL)
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon black or white pepper
1/2 cup light sour cream or buttermilk
Aluminum foil

Directions
The night before…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.
When you arrive home the next day…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.
Meanwhile…Place peeled sliced 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.
When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing.