Betty’s Slow Cooker Sirloin Beef Roast with Vegetables

Betty’s Slow Cooker Sirloin Beef Roast with Vegetables

Betty demonstrates how to make Slow Cooker Sirloin Beef Roast with Vegetables. This hearty entree makes enough to feed a crowd, and it is very quick and easy to make!

Slow Cooker Sirloin Beef Roast with Vegetables

2 pounds sirloin beef roast, uncooked
about 5 average-sized Russet potatoes, peeled and cut into 1 1/2-inch cubes
about 5 average-sized carrots, peeled and cut into thick 1-inch strips
2 cans (10.75 ounces each) condensed golden mushroom soup
2 cans (10.75 ounces each) beef broth
2 packages onion soup mix

Prepare slow cooker by lining it with a large piece of aluminum foil. In a large bowl, combine golden mushroom soup, beef broth, and onion soup mix. Dip potatoes and carrots into soup mixture to coat and then place in foil-lined slow cooker. Dip sirloin beef roast into soup mixture to coat and place on top of potatoes and carrots in slow cooker. Pour soup mixture over potatoes, carrots, and sirloin beef roast. Close the aluminum foil around the vegetables, meat, and soup mixture. Place the slow cooker lid on top of slow cooker, set to HIGH, and cook for 4 to 6 hours. Remove sirloin beef roast from slow cooker and place on a cutting board. Tent with aluminum foil and let rest 10 minutes. Meanwhile, remove potatoes and carrots from slow cooker and place temporarily in a bowl. When roast has rested, slice thinly, against the grain, and place in the center of a large platter. Surround roast with potatoes and carrots. Pour off fat from juices left in slow cooker and serve the reserved juices over the platter au jus-style. Pour remaining juice into small pitcher to serve at the table. I think your family will love this great Slow Cooker Sirloin Beef Roast! Enjoy! –Betty ♥♥♥

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