Name: Top Sirloin Roast
Prep time: 30 min
Cook time: 60 min
Total time: 105 min
Ingredients: 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; 0.5 cup hot water; 1 cup beef broth; 0.5 cup beer; 2 bay leaves, broken, or more to taste; 2 large red bell peppers, cut into 2-inch pieces; 0.5 cup mushrooms

Top Sirloin Roast

4.6

(32)

28 Reviews

9 Photos

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.

Recipe by BJT1968

Updated on March 3, 2023

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

Servings:

Jump to Nutrition Facts

Ingredients

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)

Directions

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.
Preheat the 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 beef roast on top of vegetables, making sure it is not submerged in broth mixture. Place bay leaf pieces around beef roast.
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.
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.
Thinly slice beef roast crosswise. Serve with vegetables; spoon pan juices over each serving.

Dotdash Meredith Food Studios

Tips

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.