Recipes Main Dishes Roast Recipes Top Sirloin Roast 4.6 (35) 31 Reviews 10 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. Submitted by BJT1968 Updated on November 18, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 10 10 10 10 10 Prep Time: 30 mins Cook Time: 1 hr Additional Time: 15 mins Total Time: 1 hr 45 mins Servings: 8 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, peeled (if desired) and 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 or green 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 bell peppers and mushrooms to the roasting pan; bake in the 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 Recipe Tips You may prefer to cook the roast separately from the vegetables.Use an amber beer or a slightly darker beer, such as Yuengling Black and Tan. I Made It Print Nutrition Facts (per serving) 401 Calories 10g Fat 40g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 70% Vitamin C 90mg 100% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved