Ingredients
Units
Scale
- 1 ButcherBox Sirloin Cap Roast
- 1 onion medium, sliced
- 6 Potatoes, white or yellow, peeled and sliced
- 4 to 6 Carrots large chop
- 2 cloves of Garlic, minced
- 2 cups of water
- 2 teaspoons of Better than Better Than Bouillon Beef (or 2 cups of beef broth)
- Salt and Pepper
Instructions
- Spray the inner CrockPot with spray oil.
- Slice the onion and layer in the CrockPot.
- Wash, peel, and slice the potatoes and layer on top of the onions.
- Mince the garlic and add.
- Wash, peel, and large chop the carrots, add to the CrockPot.
- Remove the sirloin cap from its package and salt and pepper, and set on top of the potatoes and onions.
- Warm 2 cups of water and add the 2 teaspoons of Beef Better Than Bouillon, stir to dissolve. Pour into the CrockPot.
- Set the CrockPot to low and cook for 4 hours.
- After 4 hours I opened the lid just enough to insert a meat thermometer to make sure the internal temperature was 160° F.
Notes
- My Sirloin Cap was one and a half pounds, if you have a larger roast you may need to cook for 6 hours.
- This crockpot sirloin cap roast recipe is easy to customize to your liking. You can add additional vegetables like carrots and celery. You can also use different herbs and spices to change the flavor profile of the dish. The possibilities are endless.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: CrockPot
- Cuisine: American
