1/2 c. chopped onion
1/4 c. butter, melted
1 (3 to 4 lb.) sirloin tip roast
1 bay leaf
2 tbsp. grated orange rind
1/4 tsp. ground allspice
1/8 tsp. pepper
1/4 tsp. salt
1 (10 1/2 oz.) can beef broth + 1 can water

Saute onion in butter in a large Dutch oven for a few minutes. Add meat and brown on all sides. Combine seasonings and diluted beef broth; pour over meat. Cover and simmer about 2 hours or until tender. Remove to platter to cool and slice. Yield 6 to 8 servings.