Rosemary Garlic Sirloin Roast

Ingredients

For the Seasoning Mix

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

For the Roast & Vegetables

3 pounds (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)

Instructions

Prepare the Roast

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Preheat your slow cooker to LOW (or HIGH if you need a faster cook time).

In a small bowl, combine the salt, black pepper, and paprika to create a simple seasoning mix.

Rub the seasoning evenly over the entire sirloin roast.

With a sharp knife, make small slits on the top and sides of the roast, then insert the garlic slivers and a few rosemary leaves into the openings. This infuses the meat with deep, aromatic flavor as it cooks.

Layer and Assemble

Place the potatoes, carrots, and onions in the bottom of the slow cooker to create a flavorful base for the roast.

Set the seasoned roast on top of the vegetables.

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

Cover and cook on LOW for 8 hours or HIGH for 6 hours, until the roast is tender and the vegetables are perfectly cooked.

Add the Bell Peppers

About 30 minutes before the roast is done, add the green bell peppers to the slow cooker. This keeps them vibrant and slightly crisp while still absorbing the flavorful juices.

Serve and Enjoy

Carefully transfer the roast and vegetables to a serving platter.

Spoon some of the rich garlic-onion broth over the top and garnish with a fresh sprig of rosemary for a rustic finish.

Serve warm with mashed potatoes, steamed green beans, or crusty bread to soak up the savory juices.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve tenderness.

Tips & Variations:

Add a splash of red wine or balsamic vinegar to the broth for a deeper, richer flavor.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the broth just before serving.

Garnish with fresh chopped parsley for a touch of color and freshness.