Ingredients
8
8 servings
- •1 teaspoon salt
- •1 teaspoon freshly ground black pepper
- •1 teaspoon paprika
- •1 (3 pound) top sirloin roast
- •6 cloves garlic, slivered
- •6 Yukon Gold potatoes, peeled and quartered
- •4 carrots, cut into 2 inch pieces
- •2 large sweet onions, peeled and chopped
- •0.5 cup water
- •0.5 cup beef broth
- •3 cubes beef bouillon
- •1 bay leaf
- •2 large green bell peppers, cut into 2 inch pieces
Instructions
- 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.
- 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.
- Cover and cook on Low for 8 hours or High for 6 hours. Stir in green peppers for the last half hour of cooking.
Nutritional Facts
Per 8 servings
- Calories: 378
- Carbohydrate: 26g
- Fat: 16g
- Fiber: 4g
- Protein: 32g
- Sugar: 4g
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