Garlic Top Sirloin Pot Roast
A tender top sirloin roast made in the slow cooker with lots of garlic, potatoes, onions, carrots, and green peppers.
A tender top sirloin roast made in the slow cooker with lots of garlic, potatoes, onions, carrots, and green peppers.
One of the best roasts we've ever had. No changes, no substitutions and tweaking required. It really bugs me when people totally change a recipe. I don't even read long boring reviews. If you don't like the recipe, then simply make up a new one and submit it.Read More
One of the best roasts we've ever had. No changes, no substitutions and tweaking required. It really bugs me when people totally change a recipe. I don't even read long boring reviews. If you don't like the recipe, then simply make up a new one and submit it.
I have tried cooking pot roasts in a slow cooker before and there was either not enough liquid or the vegetables were too hard. This was perfect. I did use Chuck pot roast instead and didn't add the green peppers because of a little one. DH Loved this meal, next time I will add the peppers. The meat was tender just used a fork to serve! Keeping this to use again for sure.
As another reviewer suggested subbed beer for water. Also, I prefer red peppers to green. I roasted this dish in the oven as follows: Placed veggies in roasting pan; pour broth mixture over veggies. Rub meat with plenty of garlic, salt, pepper & paprika. Place meat directly on top of veggies. Meat should not rest in liquid. (Another option, place beef in another pan along side of veggies/broth.) Roast in an open pan until meat thermo. reads 150*, usually 45 to 60 minutes. Remove meat only to platter; cover with foil to "rest" 10 min. until internal temp. reaches medium at 155*. Return veggies to oven with increased temp. to 425* with red pepper added at this time. Bake until veggies are tender & lightly browned, approx. 20 min. Be careful not to dry out the veggies, esp. the potatoes. It may take a bit of experimenting to get them to your desired doneness. Meat is best sliced thin across the grain. It is tender & flavorful if not overcooked. Serve with sauce spooned over slice beef & veggies. Makes a great leftover beef sandwich the next day. I have been known to warm leftover beef in bar-b-que sauce for sandwiches the following day. Cook once but eat twice as a different meal is my favorite way to cook! Highly recommend this meal.
Spectacular! I like to add a can of cream of mushroom soup (no water added) to the crock right at the beginning. Later thicken with a flour or corn starch mixture and add a little gravy magic for flavor. Makes a delicious gravy. For those who are saying the meat was tough... use a quality pot roast cut and make sure you let the meat cook the entire time stated. You cannot go wrong with this recipe.
Very delicious. I didn't have any beef boullion so i used beef gravy mix instead and it came out great.
This is a great recipe, it was my first time using a crock pot and it came out wonderful. I added 3/4 cup of red wine which I highly reccomend. I also skipped the bell peppers.
This was a BIG hit! I think I must also have one of those fast cooking slow cookers - I cooked it on high, and it was done in under 5 hrs. I also put in some mushrooms instead of carrots, and used beer instead of water. This did not last long!
Overall, it turned out great. I loved the garlic cooked in the meat. I added a bouquet garni and some celery for extra flavour. I also thickened the gravy a bit more. I'll definitely use the recipe again.
I made this pot roast for my in-laws (people one always imagines to be their greatest critics) and they loved it - even asked for the recipe! My husband loves it too, and it has become a once a week menu item at our house.
This is a family favorite. Not for the non-garlic lover. The good thing is everyone enjoys this so much, everyone's breath will smell like garlic as much as yours. Great recipe.
Smelled great, was very boring. Two of four people didn't like it, the other two thought it was just so-so.
I have never cooked a Pot Roast, but since it was my husband's birthday I took the plunge! This recipe was easy and turned out wonderfully! I also used beer instead of water and I cooked it in the oven uncovered for two hours (till 155 degrees) on 350.
My family literally inhaled this. GREAT RECIPE! Didn't change a thing and don't plan to!
I made this recipe with a 2-1/2 lb. chuck roast. After stuffing it with the garlic cloves, I browned it on one side under the broiler, added the remaining ingredients and baked it in the oven at 350 degrees for 2-1/2 hours covered. The meat is so tender and the gravy is so flavorful. We absolutely love this pot roast.
What can I say - this is wonderful. I made this today for the family and it was a big hit. Lots of left overs for sandwiches tomorrow too! I did not have Bay leaf and I added basil and oregano to the sauce the last half hour. There was lots of juice, so I removed over half of it two hours before it was done and used that to make a brown gravy. I just threw in two packs of Schilling brown gravy mix. We poured that over the meat. Those are the only changes that I made. Love this roast!
Best slow cooker pot roast I've ever had. Not tough and great flavor. I used beer instead of water as another reviewer suggested.
The meat came out too tough, even after 6 hours in the slow cooker. It tasted like garlic water. Very displeased.
Although this came out pretty good for pot roast, it was to much work in my opinion. I followed other reviewers' suggestions and browned the meat first, which I do think helped. I also added more spices: thyme, onion powder, etc, and beef broth instead of water. I cooked on low 8 hours & everything was done perfectly. I guess if you have lots of time in the morning to prepare this, then you'll like this recipe.
Sorry to say, despite following every step to the letter, I found this to be a bit on the bland side. Maybe it was just me, but I expected and usually enjoy a much stronger flavor in pot roast. I'm also surprised it didn't include celery. I will add that next time if I make this again.
I have made this about 3 times now for my family. It is gone in an instant! I do not add as much onion, but I still put in quite a bit. I use baby red potatoes and bagged baby corn. This is a must in the fall and winter!
This was the best pot roast ive ever had. I used a chuck roast instead of top sirloin, Sirloin was too expensive for our budget. But It turned out very flavor full. Not dry at all. Next time i will try with beer instead of water like some others suggested. My husband was in aww after we were done eating it too!
I love crock pot recipes because they are so easy. This was no exception. Toss everything in and in 8 hours we had a great meal. My only concern was with the bouillon cubes, was not sure if they should be tossed in whole or disolved in the water. To be on the safe side I heated the water and disolved the cubes before adding them to the pot. I was also worried this might make the meal too salty but it was not. I am not much of a cook so I followed the recipe; except did not have green peppers so I left that out and I only had minced garlic so used that instead of the cloves. Cooked it on low for 8 hours and the meat was so tender it fell apart while I was trying to get it out of the pot. This recipe is a keeper! Next time I might try others suggestions to add cream of mushroom soup or make gravy out of the broth/sauce.
We enjoyed the flavor very much...and it was quick and easy to assemble. I didn't have any green pepper, so we just skipped that part. The left over broth went into the freezer for a beef soup.
It was alright. Wasn't packed full of flavour or anything.
This recipe is great! I used a chuck roast because it was cheaper, and a full cup of beer (Blue Moon) in place of the beef broth and left out the green peppers. Delicious! My husband asked for it again this week already, and we haven't even finished the left overs yet!
I FIXED THIS FOR MY MOTHER WHO IS VERY HARD TO PLEASE AND SHE JUSTED RAVED HOW GOOD IT WAS, SHE EVEN CAME BACK FOR SECONDS. IN FACT THE WHOLE FAMILY LOVED THIS ONE. THANKS SO MUCH WILL BE MAKING IT AGAIN SOON....
WOW!!! The first time I made this I made it as the recipe states and it was great. The next time I made it I didn't have potatoes to put in right away so I put everything else in. I let it cook just as stated above but made mashed potatoes and let me tell you that roast was to die for. It's very juicy!!!
This was ok. I prefer a bolder flavor so to me it was rather bland.
Inserting the garlic into the roast is a mistake. Either to much garlic flavor or not enough. Just throw in the garlic and cook with the rest.
We loved this (minus the green peppers)! Next time I'll add even more garlic!!!
This is a very good versatile recipe! I really enjoyed it. It's very flavorful and tender. I highly recommend this to anyone.
This was okay. I thought it would be more flavorful. My husband really liked it but next time I will up the spices.
This was wonderful! I made a couple of changes, based on preference. I used a few more veggies... fresh mushrooms & parsnips. No green peppers. I minced about half of the garlic, and tossed the raw veggies in the minced garlic, and a steakhouse seasoning spice. One can of double rich campbells beef broth (no water). The rest of the garlic I slivered and tucked in the meat, and seasoned the meat as directed. Veggies on the bottom, meat on the top. A splash of red wine over the top (about 1/2 cup). When the liquid started to submerge the roast, I drained some of the juice using a ladle. The roast was so tender, we could cut it with a fork. And both the veggies & the meat had a wonderful flavor! Thanks so much for the recipe.
This is delicious! I did season the meat and vegetables with Johnny's Seasoning Salt (No MSG) in addition to the salt, pepper and paprika. Also, I used consomme instead of beef broth and the flavor was ever better! My husband loves when I make this for dinner!
I make this all the time, even my neighbor comes over when I make it, he can smell it through the walls. :) Amazing recipe. I wouldn't change a thing.
The secret to this yummy recipe is the garlic! I was very impressed at how good this was, plus it was so easy to prepare! My husband loved it too! I don't know if my crock pot gets hotter than most, but everything got done way before dinner time. I removed the veggies, then put everything back together right before dinner was served. I will make this on a regular basis!
This was wonderful...I let the roast cook in my crockpot for about 6 hours on high then added the veggies and cooked on low for another hour or so. I did thicken the sauce a little so it was more gravy-like. The garlic really makes a difference! Thanks for sharing!
I was looking for something to do with left-over, defrosted, floured cubes of beef, and this was my answer! I re-floured the beef, browned it in butter and olive oil, and then proceeded with the recipe - adding a few fewer potatoes and a cup of fine red wine in addition to about 2/3 cup water. I didn't bother with spices, since I used many (including mustard seed) in the flour coating the beef. I only used 2 bullion cubes (1 beef, one veggie) and didn't bother adding the pepper at the end. We just loved the moist texture of the meat, and the flavor overall was superb. Now that I know roughly how much liquid to include, and how long to cook the meat, I'll be able to make all sorts of variations on this recipe. Thanks so much!
This will be my only slow cooker pot roast from now on. It was fabulous!
This was good, the meat was so tender that we were able to use leftovers for great sandwiches!
Very good! I added a packet of onion soup mix instead of the buillon cubes.
I used all broth instead of water and it was awesome. It was my first pot roast and I won't be looking for another recipe. I forgot to put the green pepper in and it really didn't need it.
Wow! What a flavorful roast! I didn't change a thing except I used minced garlic instead. Thanks for the wonderful new addition to our family favorites.
Wow! This was just fantastic. I did add some celery and used fresh thyme and rosemary instead of the paprika because I had it on hand. I subbed 1 cup water with the three bullion cubes and then added 3/4 c red wine. I did thicken the broth a bit with some cornstarch. Cooked it on low for about 10 hours because I had to start it early. Now I've shredded what was left and poured the remaining au jus over the shreds so we've got sandwiches one night!
Awesome Meal - Family of five eat every bite with a huge smile ! loved it !
This had very good flavor. The meat was a little dry for my taste. I ended up making a beefy onion gravy and pouring that over the meat. It turned out to be pretty good.
I was so impressed with this recipe. My husband absolutely cannot stand roasts but he loved this so much he is going to let me make it again. That is a first. Thank you!!!!
Great taste...decided to make this in the oven instead as I only had a 2 pound sirloin tip roast. Omited the green peppers(had none). Cooked in the oven covered at 325F for 3 hours.Uncovered for the last 30 min and basted it occaisionally. Perfect.
This was a wonderful dinner. I did as another reviewer suggested and added brown gravy mix (low sodium in my case) instead of the beef bouillon and the sauce was wonderful. I also put the spices and the garlic in the meat 24 hours in advance and let it "marinate." My husband commented that the peppers that I added at the end as the recipe calls for were really great. Overall I am sure I will make this again.
I've tried many of the other recipes on this site for potroast, but this is The Perfect Recipe for Perfect Pot Roast. Nothing more needs to be said!!!
I tried this recipe once before, and brought it over to friends who had just had a baby. Hubby and I had it for dinner that night too- we loved it! And our friends said it was by far the best roast they have had. I didn't save it then, but bought a top sirloin on the weekend, and luckily I found it again, and it is cooking in the crockpot as we speak. I didn't change a thing. We love garlic, so we add a couple more cloves. I serve it with roasted mini red potatoes and green beans w/almonds. Just perfect.
This recipe was easy to make and did make the house smell great. My husband liked the recipe very much. I found that the meat was very tender, but thought that it could be more flavorful. Next time I make, I will definitely add some red wine as one of the other reviewers suggest.
A lot of ingredients but is is worth it. One of the better pot roasts I have had.
This worked very well for me. I used half beef broth, half red wine for the liquid and did NOT use bullion cubes, just added a bit more salt, sprinkled over the veggies, in addition to the salt rubbed into the meat. Also, used red bell pepper, not green and tossed the garlic cloves whole into the crock pot with the veggies rather than insert them in the meat. The best change I made was to use real Spanish smoked paprika (pimenton) rather than hungarian or other paprika. Delicious!
I only gave this recipe 4 stars because I had to add some of my own spices to make it really good. It did turn out great but I added more garlic, some oregano, and some basil towards the last hour because I thought it was rather bland. I also had to add some more beef base in order to make gravy (I made mashed potatoes instead of the yukon gold) In the end, everyone had seconds and believe me, I have a very tough crowd.
Mmmm. Delicious. I was skeptical about adding the green pepper, but my husband and I thought they made the meal! The only change I'll make next time is cutting back on the salt and/or use low sodium beef bouillon.
We tried this yesterday and it turned out wonderful. It was liked by all of us in the household. Thank you, Barry Ziegler
Wonderful! I cooked it on high for about 7 hours. THe whole thing was fabulous.
Delicious! My normally picky husband had three servings! The only change I made was using beer instead of water (white beer). Thank you!!
I believe that I may have over-cooked this as mine came out a bit dry. My crockpot does seem to run a little hotter than others. Great flavor overall, though. The vegetables turned out great. If you're looking for a good stand-by-from-scratch (no soup mixes, etc) Pot Roast recipe for the slow cooker, this is a fine one to start with and build upon! Thanks!
Yummy and tender
This was excellent! The best pot roast I have ever had. The garlic really gives it a good flavor.
This recipe came out perfect, I did add mushrooms. I would prefer more seasoning for extra flavor next time.
A pretty good roast recipe and it IS very simple to make. When I "infused" the roast, I did add some rosemary with the garlic and omitted the grn peppers. The results wasn't amazing but very satisfying.
Excellent! Great, refreshing twist to the age-old pot roast. The vegetables turned out very moist and my kids devoured them. I cooked mine in a slow cooker overnight (10 hours) with an extra 1/2 cup of water and it just falls apart (terrific!). No need to add anything to make gravy, it is great on its own.
Just made it for the first time and when I went to add the peppers in the last half hour, I tasted the gravy and was a little disappointed with the bland flavor so I scooped out a few cups of the liquid, added a tablespoon of wercheshire sauce and poured it back over the pot roast and vegetables. It also begged me for a handful of mushrooms so I complied. It was fantastic! Thanks dontcookmuch.
I didn't think it was over the top or anything, but it was definitely good. All the spices and broth made the potatoes the best I've ever had, that is for sure! The roast was just like any other good roast I've had. I will make it again because it was super easy.
I would say that this recipe is average. I agree with another memeber with the sentiment of... it's just missing something...
the meat was fall apart tender! it was really good! needed a bit more seasoning for me. I don't think I added enough garlic but that's my own fault. i didn't use straight water, i just used beef broth, a little cooking wine and 3/4 bottle of shiner(it was all we had lol) i also added onion powder and celery salt for more flavors. yummy!
This recipe turned out quite tasty! My pot roasts are usually missing flavor and turn out a little bland but this one turned out wonderful. I still think it needed extra salt but overall, very good and worth it!
This is the BEST slow cooker roast I have ever made! I have made it a couple times and everytime its perfect. I wouldn't change a thing about this recipe. Its wonderful! Thank you for sharing!
This was very good. The crockpot made the meat so tender--no knife needed...and how nice to come home and the meal is already cooked! Next time, I may use crushed garlic instead. I didn't taste much of the garlic flavoring using the slivers.
FANTASTIC!!! We couldn't stop eating this. I omitted the peppers because of preference but everything else went into the recipe. I will definitely be making this again.
Without a doubt, this is the best slow cooker pot roast I have ever made.
I used this recipe as a base for general pot roast. I added an extra bay leaf and thyme to add extra flavor, cut back on the amount of garlic slices pushed into the roast and threw a couple cloves into the water to stew with the veggies. I also used my injectaflavor to inject a mixture of beef broth, thyme and garlic minced together. Husband couldn't say enough things about the roast, it smelled delicious all day and the gravy it made was excellent. I kept sneaking sips of the gravy in the last two hours of cooking.
Very good, very easy.
Great recipe. Very flavorful. Like a few of the reviewers suggested, thickened the gravy with some corn starch and added a little kitchenbouquet for color and flavor. Delish!
This was a very easy and satisfying meal. I substituted green beans for the potatoes, since I am trying to lower my carb intake.
It was fine but not great. I must have done something wrong as there was not as much flavor as I anticipated by looking at the ingredients. I may try again as so many reviews are 4's and 5's.
This recipe was wonderful! Really great. I did not use a Sirloin roast since I cook for only 2, I just used a rump roast, but it worked great. Will definitely make this again.
Just made this today, it was great, only thing I did was add fresh mushrooms when I added the green pepper.
pretty good stuff.. a bit to much onion & potato (overstuffs the crock).. needs a bit of extra liquid. Would really do well w/ a bit of bbq flavor in the cooker or dry rubbed on the meat as it's a touch bland.
YUMMY! I am a BIG critic of what I cook and I must say this is the best pot roast I've ever cooked!! This is full of flavor and very moist! Thank you, I will be passing this one on!
This recipe was simple to follow and tasted delicious!
My kids liked it, I will be making this again.
This was very good but very salty. And I just realized I forgot the bay leaf! That's so unlike me! I'll make again but will find a way to reduce the salt.
WOW -i am so disappointed in this recipe! I followed it as is thinking after that I'd try some of the suggestions in the comments - but my meat was dry and some pockets tasted bland, some tasted decent and others had too much garlic. This was a piece of beef that I cut and used half in another recipe and it was quite tender, so I don't think it was my cut of meat. If I try it again, I would rub with some flour and brown it first, add some strained tomatoes, balsamic vinegar or something to help break down the meat. It really doesn't even get another try from me though.
ok recipe but not the comfort roast that we all like best with the cream of mushroom soup gravy, it is the best.
Excellent recipe. I didn't use quite as much garlic as called for but it very tender. My family loved it.
Excellent! we omitted the green pepper and added some chili powder and it turned out amazing! the gravy that came out was terrific and the potatoes and roast were perfect!
I made this stew overnite and some friends comeover and they all loved it. I have had better roast.. to me it was missing something?
Very tasty and so easy to do...I omitted the green peppers and instead of slivering the garlic, I minced it and rubbed it right onto the roast.
I am not much of a roast person, but for being roast it was decent.
Amazing! Out of all my pot roasts, this is my number 1! I loved it!
Recipe looked great but mine cooked faster than expected so it was surprisingly not juicy for a slow cooker roast. It also had no flavor even though I seasoned it over night and pan seared it. Probably will try again but unsure what to do differently.
I substituted Cajan seasoning for paprika and it was loved by my son and wife.