Garlic Top Sirloin Pot Roast

Name: Garlic Top Sirloin Pot Roast
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 3 cubes beef bouillon; 118 milliliters beef broth; 1 teaspoon freshly ground black pepper; 4 carrots, cut into 2 inch pieces; 6 cloves garlic, slivered; 2 larges green bell peppers, cut into 2 inch pieces; 1 teaspoon paprika; 1 teaspoon salt; 2 larges sweet onions, peeled and chopped; 1 kilograms top sirloin roast; 118 milliliters water; 6 Yukon Gold potatoes, peeled and quartered

Garlic Top Sirloin Pot Roast might be just the main course you are searching for. This recipe makes 8 servings with 341 calories, 43g of protein, and 6g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have top sirloin roast, garlic, pepper, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Paprika

Garlic

Pepper

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Place the potatoes, carrots, and onions in a large slow cooker.

Ingredients you will need

Potato

Carrot

Onion

Equipment you will use

Slow Cooker

Place meat on top of the vegetables.

Ingredients you will need

Vegetable

Meat

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

Ingredients you will need

Bouillon Cube

Beef Broth

Bay Leaves

Water

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.

Ingredients you will need

Green Pepper

Equipment you will use

Slow Cooker

Equipment

Knife

Slow Cooker

Ingredients

Servings:

bay leaf 3cubes

beef bouillon 118milliliters

beef broth 1teaspoon

freshly ground black pepper 4

carrots, cut into 2 inch pieces 6cloves

garlic, slivered 2larges

green bell peppers, cut into 2 inch pieces 1teaspoon

paprika 1teaspoon

salt 2larges

sweet onions, peeled and chopped 1kilograms

top sirloin roast 118milliliters

water 6

Yukon Gold potatoes, peeled and quartered

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.