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Garlic Top Sirloin Pot Roast

SUBMITTED BY: DONTCOOKMUCH PHOTO BY: MOLLE888

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

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Read Reviews (83)

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

SERVINGS

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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

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.

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REVIEWS

Reviewed on Aug. 30, 2006 by BJT1968

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 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.

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9 users found this review helpful

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

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 Jan. 17, 2007 by LANDJ0213

This is a family favorite. Not for the non-garlic lover. The good thing is everyone enjoys... 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 Feb. 8, 2006 by VeggieGal

This was a BIG hit! I think I must also have one of those fast cooking slow cookers - I cooked... MORE

Reviewed on Oct. 19, 2005 by NBRILL

This is a great recipe, it was my first time using a crock pot and it came out wonderful. I... MORE

Reviewed on Apr. 9, 2004 by JAROFCLAY17

I made this pot roast for my in-laws (people one always imagines to be their greatest critics)... MORE

Reviewed on Dec. 7, 2002 by RC

Overall, it turned out great. I loved the garlic cooked in the meat. I added a bouquet garni... MORE

Reviewed on Oct. 23, 2002 by Luvs2Cook!

Smelled great, was very boring. Two of four people didn't like it, the other two thought it... MORE

Reviewed on Dec. 25, 2007 by Amanda

Very delicious. I didn't have any beef boullion so i used beef gravy mix instead and it came... MORE

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Nutritional Information

Garlic Top Sirloin Pot Roast

Servings Per Recipe: 8

Amount Per Serving

Calories: 378

Total Fat: 16g
Cholesterol: 91mg
Sodium: 823mg
Total Carbs: 26.2g
Dietary Fiber: 3.8g
Protein: 31.7g

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