Top Sirloin Roast

This sirloin roast is infused with garlic and paprika for a delicious twist on a traditional roast; adding beer gives the sauce great flavor.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 401 Calories

Ingredients

• 1 teaspoon salt, or to taste
• 1 cup beef broth
• 3 cloves garlic, minced
• 3 cubes beef bouillon
• 1 teaspoon freshly ground black pepper, or to taste
• 5 carrots, cut into 2-inch pieces
• 1 (3 pound) beef top-sirloin roast
• 3 cloves garlic, slivered, or to taste
• 1 teaspoon ground paprika, or to taste
• 6 Yukon Gold potatoes, quartered
• 2 large sweet onions, quartered
• 2 bay leaves, broken, or more to taste
• 2 large red bell peppers, cut into 2-inch pieces
• 0.5 cup beer
• 0.5 cup hot water
• 0.5 cup mushrooms

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

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

Step 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.

Step 6

Thinly slice beef roast crosswise. Serve with vegetables; spoon pan juices over each serving.

Step 7

Increase oven temperature to 425 degrees F (220 degrees C). Add bell peppers and mushrooms to the roasting pan; bake in the preheated oven until vegetables are tender and lightly browned, 15 to 20 minutes.