Garlic and Paprika Top Sirloin Roast

Ingredients List

• 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)

Instructions

Use a sharp knife to create small slits in the beef roast. Insert slivers of garlic into each slit. Rub the roast with minced garlic, paprika, salt, and freshly ground black pepper. Let the roast sit at room temperature for 15 to 30 minutes before cooking.

Arrange potatoes, carrots, and onions in a single layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl, then pour the mixture over the vegetables. Add beef broth and beer to the pan.

Place the beef roast on top of the vegetables, ensuring it is not fully submerged in the broth mixture. Scatter bay leaf pieces around the roast.

Roast the beef in the preheated oven until the internal temperature reaches 150°F (66°C) for medium, which should take about 45 to 60 minutes. Remove the roast from the oven, transfer it to a platter, cover it with aluminum foil, and let it rest for about 10 minutes until the internal temperature rises to 155°F (68°C).

Increase the oven temperature to 425°F (220°C). Add bell peppers and mushrooms to the roasting pan, then bake for 15 to 20 minutes, or until the vegetables are tender and lightly browned.

Thinly slice the beef roast against the grain. Serve with the roasted vegetables and drizzle the pan juices over each portion.

Cooking Tips

Nutritional Information (per serving)