Ingredients:
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
2 cans beef consume
1 bay leaf
Directions:
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 beef consume and add 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, shred the roast so it absorbs some of the juices. Make a roux and turn the juices into gravy.
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
2 cans beef consume
1 bay leaf
Directions:
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 beef consume and add 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, shred the roast so it absorbs some of the juices. Make a roux and turn the juices into gravy.