Smokey Top Sirloin<\/p>\n
<\/p>\n
4 Carrots, cut into 1\u00e2\u20ac\u009d pieces<\/p>\n
1 Yellow Onion, chopped<\/p>\n
\u00c2\u00bd lb. Russet Potatoes, chopped<\/p>\n
1 \u00c2\u00bd lb. boneless Beef Top Sirloin, trimmed<\/p>\n
\u00c2\u00bd tsp. each Salt, Pepper, Smoked Paprika<\/p>\n
1 C. Catsup<\/p>\n
\u00c2\u00bd C. Beef Broth<\/p>\n
1 T. fresh Lemon Juice<\/p>\n
2 cloves Garlic, minced<\/p>\n
<\/p>\n
Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.<\/p>\n","protected":false},"excerpt":{"rendered":"
Smokey Top Sirloin 4 Carrots, cut into 1\u00e2\u20ac\u009d pieces 1 Yellow Onion, chopped \u00c2\u00bd lb. Russet Potatoes, chopped 1 \u00c2\u00bd lb. boneless Beef Top Sirloin, trimmed \u00c2\u00bd tsp. each Salt, Pepper, Smoked Paprika 1 C. Catsup \u00c2\u00bd C. Beef Broth 1 T. fresh Lemon Juice 2 cloves Garlic, minced Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup…<\/p>\n