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)
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.
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.