A tender top sirloin roast made in the slow cooker with lots of garlic, potatoes, onions, carrots, and green peppers.
Ingredients
- salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- paprika: 1 tsp
- top sirloin roast: 1 piece (3 pound)
- garlic, slivered: 6 clove
- Yukon Gold potatoes, peeled and quartered: 6 piece
- carrots: 4 piece (cut into 2-inch pieces)
- sweet onions: 2 piece (chopped)
- water: 0.5 cup
- beef broth: 0.5 cup
- cubes beef bouillon: 3 piece
- bay leaf: 1 piece
- green bell peppers: 2 piece (cut into 2-inch pieces)
Metric Conversion
Stages of cooking
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Combine salt, pepper, and paprika in a small bowl; rub into roast. Make slits in the top of the roast with a small knife; press the garlic slivers into the slits.
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Place potatoes, carrots, and onions into a large slow cooker; place roast on top of vegetables. Pour in water and beef broth; add bouillon cubes and bay leaf.
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Cover and cook on Low for 8 hours or High for 6 hours. Stir in green peppers for the last half hour of cooking.
