Top Sirloin Roast


This garlic-infused sirloin roast has replaced my traditional pot roast recipe. It tastes wonderful! Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also like to add red pepper and mushrooms for more nutritional value.

high angle looking down at a few slices of top sirloin roast in a bowl with some mixed vegetables
Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
15 mins
Total Time:
1 hr 45 mins


  • 1 (3 pound) beef top-sirloin roast

  • 3 cloves garlic, slivered, or to taste

  • 3 cloves garlic, minced

  • 1 teaspoon ground paprika, or to taste

  • 1 teaspoon salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 6 Yukon Gold potatoes, quartered

  • 5 carrots, cut into 2-inch pieces

  • 2 large sweet onions, quartered

  • 3 cubes beef bouillon

  • ½ cup hot water

  • 1 cup beef broth

  • ½ cup beer

  • 2 bay leaves, broken, or more to taste

  • 2 large red bell peppers, cut into 2-inch pieces

  • ½ cup mushrooms (Optional)


  1. Make small slits in beef roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over entire beef roast. Set aside until beef comes to room temperature, 15 to 30 minutes.

    Cut of top sirloin with spices rubbed on top
  2. Preheat the oven to 325 degrees F (165 degrees C).

  3. Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.

    Roasting pan with potatoes, carrots, onions, and a brown liquid
  4. Place beef roast on top of vegetables, making sure it is not submerged in broth mixture. Place bay leaf pieces around beef roast.

    Roasting pan with carrots, onions, potatoes and top sirloin cut on top
  5. Bake beef roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer beef roast to a platter; cover with aluminum foil and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.

    Cooked top sirloin on a white plate
  6. Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan; bake in preheated oven until vegetables are tender and lightly browned, 15 to 20 minutes.

    View from above of a roasting pan with chunks of cooked vegetables
  7. Thinly slice beef roast crosswise. Serve with vegetables; spoon pan juices over each serving.

    Top Sirloin Roast on a plate with potatoes, carrots, onions, and mushrooms

    Dotdash Meredith Food Studios


Leave skin on potatoes if desired.

Substitute green bell pepper for red if preferred.

You may prefer to cook the roast separately from vegetables.

Use an amber beer or a slightly darker beer, such as Yuengling Black and Tan.

Nutrition Facts (per serving)

401 Calories
10g Fat
40g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 401
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Sodium 821mg 36%
Total Carbohydrate 40g 15%
Dietary Fiber 7g 23%
Total Sugars 7g
Protein 35g
Vitamin C 90mg 452%
Calcium 78mg 6%
Iron 4mg 22%
Potassium 1394mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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