Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions 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 water and beef broth, and add bouillon cubes and 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, add the green peppers.

• Roast and Boast: (brothersjuddblog.com)
• Soups: The simplest of foods can be the most nourishing in more ways than one (canada.com)
• What’s For Dinner-Beef Tenderloin (stacyknows.blogspot.com)

Ingredients:

• 4 lb Boneless chuck
• 2 ea Onions, lg, thinly sliced
• 12 ea mushrooms, cut into chunks
• 1 1/2 tb Catsup
• 1 x  Salt & pepper
• 2 ea Green peppers, lg, sliced
• 1 1/2 cn Beer
• 1 tb Prepared mustard

Instructions: Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.

Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions: Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

• Roast and Boast: (brothersjuddblog.com)