Garlic Paprika Top Sirloin Roast Recipe

Name: Garlic Paprika Top Sirloin Roast Recipe
Total time: 1 hr 45 mins
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

This garlic top sirloin roast is a wonderful alternative to traditional pot roast. For the best results, use a high-quality top sirloin roast to maximize tenderness and flavor. While potatoes and carrots are classic additions, consider adding red pepper and mushrooms for enhanced nutritional value.

Total time1 hr 45 mins
Prep time30 mins
Cook time1 hr
Yield8

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Servings

Instructions

Using a sharp knife, make small slits in the beef roast and insert slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper evenly over the entire roast. Let the beef sit at room temperature for 15 to 30 minutes.
Preheat your oven to 325 degrees F (165 degrees C).
In a 9x12-inch roasting pan, evenly distribute potatoes, carrots, and onions. In a small bowl, dissolve beef bouillon cubes in hot water. Pour the bouillon mixture over the vegetables, followed by the beef broth and beer.
Position the beef roast on top of the vegetable mixture, ensuring it's not fully submerged in the broth. Place bay leaf pieces strategically around the roast.
Bake the beef roast in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) for a medium finish, approximately 45 to 60 minutes. Move the roast to a platter, cover it with aluminum foil, and let it rest for about 10 minutes, or until the internal temperature reaches 155 degrees (68 degrees C).
Increase the oven temperature to 425 degrees F (220 degrees C). Add bell peppers and mushrooms to the roasting pan and bake for an additional 15 to 20 minutes, or until the vegetables are tender and slightly browned.
Slice the beef roast thinly against the grain. Serve alongside the roasted vegetables and spoon the pan juices generously over each serving.

Nutrition

Calories: 401 kcal
Fat Content: 10 g
Fiber Content: 7 g
Sugar Content: 7 g
Sodium Content: 821 mg
Protein Content: 35 g
Cholesterol Content: 74 mg
Carbohydrate Content: 40 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g