Garlic Top Sirloin Pot Roast

Garlic Top Sirloin Pot Roast


"Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection."

Ingredients 6 h 30 m {{adjustedServings}} servings 378 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
  2. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
  3. 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.
Tips & Tricks
Beef Pot Roast

This delicious pot roast is best made a day before serving.

Perfect Pressure Cooker Pot Roast

See how to make a wonderfully tender roast in your pressure cooker.

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Reviews 153

  1. 210 Ratings


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.


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.


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.