Go Back
Print

CROCK-POT ROAST BEEF DINNER

Author The Food Nanny

Ingredients

  • 1 4-pound beef sirloin roast
  • 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)

Instructions

  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 hrs or on low heat for 10-12 hrs (time can be adjusted to whatever works on your slow cooker)