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
½ cup water
½ cup beef broth
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces
Directions:
Combine salt, pepper, and paprika in a small bowl; rub into roast. Make slits in the top of the roast with a small knife; press the garlic slivers into the slits.
Place potatoes, carrots, and onions into a large slow cooker; place roast on top of vegetables. Pour in water and beef broth; add bouillon cubes and bay leaf.
Cover and cook on Low for 8 hours or High for 6 hours. Stir in green peppers for the last half hour of cooking.