Garlic Top Sirloin Pot Roast Recipe - Allrecipes.com
Garlic Top Sirloin Pot Roast Recipe
  • READY IN 6+ hrs

Garlic Top Sirloin Pot Roast

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 30 mins

Directions

  1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Mar 06, 2003

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.

 
Most Helpful Critical Review
Oct 23, 2002

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

 
Sep 09, 2002

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.

 
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.

 
Feb 26, 2009

One of the best roasts we've ever had. No changes, no substitutions and tweaking required. It really bugs me when people totally change a recipe. I don't even read long boring reviews. If you don't like the recipe, then simply make up a new one and submit it.

 
Feb 23, 2009

Very delicious.

 
Dec 25, 2007

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

 
Oct 19, 2005

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.

 

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Nutrition

  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 824 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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