This was a great Sunday night dinner and I love that the crock pot did most of the work. It smelled so delicious while it was cooking and we were not disappointed in the end results either. The roast just fell apart and the flavor was wonderful! We will make this again I am certain of that! No picture--If you've seen a roast with potatoes and carrots haven't you seen them all? :-)
CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)
1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)
Garlic salt
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire
sauce
1 (10.75-ounce) can condensed
cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut
into 1-inch pieces (optional)
6 red potatoes or medium
russets, scrubbed and
quartered (optional)
8 to 12 servings
1. Place the roast in a slow cooker. Sprinkle with the garlic salt.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire
sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to
hold them.
4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.
If you choose not to add the carrots or potatoes to the slow cooker, then two
good side dishes are mashed potatoes and Reds & Greens Salad(p. 191).
Variation: Use a pork roast.
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