Ingredients:

Seasoning Mix:

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

Roast & Vegetables:

• 3 lb (1.4 kg) top sirloin roast

• 6 garlic cloves, slivered

• 6 Yukon Gold potatoes, peeled and quartered

• 4 carrots, cut into 2-inch pieces

• 2 large sweet onions, peeled and chopped

• 2 green bell peppers, cut into 2-inch pieces

• ½ cup water

• ½ cup beef broth

• 3 beef bouillon cubes

• 1 bay leaf

• 1 sprig fresh rosemary (optional, for extra aroma)

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Instructions:

1. Prepare the Roast

• Preheat slow cooker to low (or high if short on time).

• Mix salt, pepper, and paprika in a small bowl.

• Rub seasoning all over the sirloin roast.

• Make small slits on the top and sides of the roast.

• Insert garlic slivers and a few rosemary leaves into the slits.

2. Assemble the Ingredients

• Layer potatoes, carrots, and onions at the bottom of the slow cooker.

• Place the seasoned roast on top.

• Pour in water and beef broth; add bouillon cubes and bay leaf.

• Cover and cook on low for 8 hours or high for 6 hours.

3. Add the Bell Peppers

• Add green bell peppers about 30 minutes before cooking finishes to keep them slightly crisp.

4. Serve

• Transfer roast and vegetables to a serving dish.

• Spoon garlic-onion broth over the top and garnish with rosemary.

• Serve with mashed potatoes, steamed green beans, or warm bread.

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Storage:

• Keep leftovers refrigerated in an airtight container for up to 3 days.

Tips & Variations:

• Add a splash of red wine or balsamic vinegar for richer flavor.

• For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the broth before serving.

• Garnish with chopped parsley for a bright, fresh finish.