This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. 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 add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Preheat oven to 325 degrees F (165 degrees C).

  • 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.

  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.

  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.

  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.

  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Cook's Notes:

Leave the skin on the potatoes if desired.

Substitute green bell pepper for the red if preferred.

You may prefer to cook the roast separately from the vegetables.

Nutrition Facts

401 calories; protein 35.1g; carbohydrates 40.3g; fat 10.4g; cholesterol 73.7mg; sodium 820.6mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2018
Overall, this got a high rating from my family! The only thing I had trouble with is the length it took to cook. The recipe doesn't say to cover it so I didn't. Eventually, I realized that it needed to be covered to achieve the internal temp. Everyone had to wait for the meal but it was delicious when served. It was flavourful and tender. The veggies were already cooked and tasted amazing too. I didn't have mushrooms but will add them next time. I will definitely be making this again - Read More
(11)

Most helpful critical review

Rating: 3 stars
12/12/2019
Didn t want to have the middle be pink. I left it a bit longer and it dried it out and was barely edible. No one ate the rest of the meat. It was a shame. I guess I need something like a brisket recipe. This type of roast might not be the best one for me. Read More
(1)
28 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/08/2018
Overall, this got a high rating from my family! The only thing I had trouble with is the length it took to cook. The recipe doesn't say to cover it so I didn't. Eventually, I realized that it needed to be covered to achieve the internal temp. Everyone had to wait for the meal but it was delicious when served. It was flavourful and tender. The veggies were already cooked and tasted amazing too. I didn't have mushrooms but will add them next time. I will definitely be making this again - Read More
(11)
Rating: 5 stars
11/25/2017
Followed recipe as close as possible. Used some brown ale for the beer; did not have red peppers or mushrooms, so layered asparagus spears across veggies to roast while meat was under the foil umbrella. My roast was a little over 2 pounds so adjusted my time a bit as I am never completely happy with results which always tend to overcook the beef for my taste. In order to get a little more crust on the outside of my roast, I turned oven to convection roast for last 10-15 minutes. Sorry that my plating is so rustic, but I was too eager to try the results, so this picture is of my leftovers being stored/cooled for the fridge. So tender, like butter, and sweet and juicy. The garlic (plenty) always bakes/roasts to a sweet and flavorful addition to the meat. Soo EZ and sooo good. Even with leftovers still to eat., I am eager to recreate for friends! I also posted a photo; used an 11" Copper Chef casserole pan. The recipe initially uses 1/2 cup of beef broth and 3 cubes of beef bouillon with a 1/2 cup hot water to dissolve. I imagine it is just to get a more pronounced flavor from the beef cubes with less water. I definitely would like some MORE of the broth since a lot of it disappears during the roasting of the veggies during the meat resting time. So I would use more beef broth the next time but still use the bouillon cubes. (Unless I happen to make some fresh beef stock... then.....even yummier.) Read More
(3)
Rating: 5 stars
06/13/2018
This is delicious - very flavourful and moist! Didn t change a thing. Thank you for sharing! Read More
(3)
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Rating: 5 stars
02/27/2018
Delicious! So much flavour. Will definitely be making again!! The only changes I made was I that I mixed in all the seasoning with room temperature butter and rubbed it all over the roast. I cooked to 145 F and let the meat rest for 10 min until the thermometer reached 150 (I prefer my roast to be more mid-rare to medium). This was definitely a family hit! Read More
(2)
Rating: 5 stars
09/25/2018
Left out peppers and mushrooms - didn't have any on hand. I used Newcastle ale. Cooked till about medium rare. It was absolutely stunning Read More
(2)
Rating: 4 stars
12/18/2018
I did really like this a lot. Garlic did not overwhelm. Lost a star for lack of clarity on cooking. Definitely do not rev=commend covering to cook or you will have one ugly piece of grey steamed meat. Also 150 for my near 3lb roast was very rare and never got to 155 after sitting covered. Will def never do chucks roast again because this is so easy and any top sirloin will do and can be sliced against grain. The pepper is not needed honestly Read More
(2)
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Rating: 3 stars
12/12/2019
Didn t want to have the middle be pink. I left it a bit longer and it dried it out and was barely edible. No one ate the rest of the meat. It was a shame. I guess I need something like a brisket recipe. This type of roast might not be the best one for me. Read More
(1)
Rating: 5 stars
07/29/2018
First off... I LOVE garlic. So for me... bring on the garlic. I prepped the roast before I left for work and gave instructions to Hubs to finish off the rest. I didn't have beer so I used the leftover coffee from breakfast and added that to the beef broth. I was a bit later coming home from work than I expected so the roast was in the oven a bit longer than I would have preferred. BUT - the house smelled amazing when I walked in the door! The roast was tender and juicy. This will definitely be added to my "keep" collection. Read More
(1)
Rating: 5 stars
01/02/2019
Turned out excellent, very tender, juicy and had lots of flavor,. I cooked it with lid on for the first 40 mins , then raised the temp to 400 for the last 10-15 mins to brown it. I used smoked paprika as that is what I had and mixed the garlic and rest of the spices with some melted bacon fat and rubbed on th roast. Will definitely be making again. Read More
(1)
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