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Top Sirloin Roast

Rated as 4.64 out of 5 Stars

"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."
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1 h 45 m servings 400
Original recipe yields 8 servings


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  1. 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.
  2. Preheat 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.
  4. Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  5. 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.
  6. 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.
  7. 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 400 calories; 10.4 40.3 35.1 74 821 Full nutrition

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Read all reviews 20
  1. 22 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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Least positive

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 ...

Turned out beautifully.

Left out peppers and mushrooms - didn't have any on hand. I used Newcastle ale. Cooked till about medium rare. It was absolutely stunning

This is delicious - very flavourful and moist! Didn’t change a thing. Thank you for sharing!

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 th...

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...

Was amazing and the meat so tender. Full of flavour and not a bit left in the pan. Cooked from start to finish in my cast iron pan so it kept all the amazing flavours!

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...

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 u...