"Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection." — DONTCOOKMUCH
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freshly ground black pepper
1 (3 pound)
top sirloin roast
Yukon Gold potatoes, peeled and quartered
carrots, cut into 2 inch pieces
sweet onions, peeled and chopped
green bell peppers, cut into 2 inch pieces
I have tried cooking pot roasts in a slow cooker before and there was either not enough liquid or the vegetables were too hard. This was perfect. I did use Chuck pot roast instead and didn't add the green peppers because of a little one.
DH Loved this meal, next time I will add the peppers. The meat was tender just used a fork to serve! Keeping this to use again for sure.
Smelled great, was very boring. Two of four people didn't like it, the other two thought it was just so-so.
Spectacular! I like to add a can of cream of mushroom soup (no water added) to the crock right at the beginning. Later thicken with a flour or corn starch mixture and add a little gravy magic for flavor. Makes a delicious gravy. For those who are saying the meat was tough... use a quality pot roast cut and make sure you let the meat cook the entire time stated. You cannot go wrong with this recipe.
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.
Very delicious. I didn't have any beef boullion so i used beef gravy mix instead and it came out great.
This is a great recipe, it was my first time using a crock pot and it came out wonderful. I added 3/4 cup of red wine which I highly reccomend. I also skipped the bell peppers.
This was a BIG hit! I think I must also have one of those fast cooking slow cookers - I cooked it on high, and it was done in under 5 hrs. I also put in some mushrooms instead of carrots, and used beer instead of water. This did not last long!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Top Sirloin Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 378
** Calories from Fat: 145
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