Garlic Top Sirloin Pot Roast

SUBMITTED BY: DONTCOOKMUCH PHOTO BY: Delano

"Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection."

RECIPE RATING:

Read Reviews (109)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	6 Hrs
READY IN	6 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1/2 cup water
1/2 cup beef broth
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces

What to Drink?
	Merlot

DIRECTIONS

Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

FOOTNOTE

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

ADVERTISE WITH US

REVIEWS

Reviewed on Mar. 6, 2003 by CHARBYTE

I have tried cooking pot roasts in a slow cooker before and there was either not enough liquid... MORE

Reviewed on Sep. 9, 2002 by CYBILFAWLLLTY

Spectacular! I like to add a can of cream of mushroom soup (no water added) to the crock... MORE

Reviewed on Aug. 30, 2006 by BJT1968

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.

BJT1968
Aug. 30, 2006

As another reviewer suggested subbed beer for water. Also, I prefer red peppers to green. I roasted this dish in the oven as follows: Placed veggies in roasting pan; pour broth mixture over veggies. Rub meat with plenty of garlic, salt, pepper & paprika. Place meat directly on top of veggies. Meat should not rest in liquid. (Another option, place beef in another pan along side of veggies/broth.) Roast in an open pan until meat thermo. reads 150*, usually 45 to 60 minutes. Remove meat only to platter; cover with foil to "rest" 10 min. until internal temp. reaches medium at 155*. Return veggies to oven with increased temp. to 425* with red pepper added at this time. Bake until veggies are tender & lightly browned, approx. 20 min. Be careful not to dry out the veggies, esp. the potatoes. It may take a bit of experimenting to get them to your desired doneness. Meat is best sliced thin across the grain. It is tender & flavorful if not overcooked. Serve with sauce spooned over slice beef & veggies. Makes a great leftover beef sandwich the next day. I have been known to warm leftover beef in bar-b-que sauce for sandwiches the following day. Cook once but eat twice as a different meal is my favorite way to cook! Highly recommend this meal.

Was this review helpful? [ YES ]
39 users found this review helpful

As another reviewer suggested subbed beer for water. Also, I prefer red peppers to green. I... MORE