Before I published this recipe for you, I made it at least ten times. You may make this recipe nut-free by using the alternatives I’ve provided, which won’t have an impact on the final product. I guarantee that every time you make this gluten-free dish, it will turn out perfectly and taste just like regular food.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
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)
Instructions
- 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 9×12-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
- 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
| Calories | 401 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 7 g |
| Protein | 35 g |
| Saturated Fat | 4 g |
| Sodium | 821 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe, But I changed it , I forgot carrots so I added a lot more potatoes, the recipe never does say what to do with the red pepper so that was added, I took all the ingredients and put them in a crock pot for 8 hours on low , came out great
This was a delicious meal! LOVED it. At first I was concerned there was going to be too much liquid but that wasn’t the case at all. My only unfavourable comment is that it was 2 hours cooking time, not 1 hour for the 3 lb roast, so dinner was very delayed. Otherwise great recipe and worth the wait
This was very good. Hubby loved it a lot. We are cutting down on meat, so this meal was a bit of a treat. My roast was larger, so it had to cook longer. Got to a temp about 145-150 F and took it out to rest, while the veggies cooked longer. I put celery in instead of mushrooms b/c that’s what I had. For the people saying the veg is still hard – just cut everything a little smaller. My potatoes were perfectly soft, and the carrots still had some texture and weren’t mushy. Fantastic one-pan meal.
Turned out like recipe and leftovers were used to make a beef stew. This is your typical roast dinner and a basics for adding you touch to it.
Delicious! I cooked in a cast iron roaster with top on and both meat and vegetables were perfect. The beer I used was fairly strong, dark and was infused with bergamot snd blood orange. I don’t know if that influenced it at all!
It was ok.
Very quick to prepare. Flavourful and comforting oven dinner. Recommend this and will make it again!
Very tasty but meat was tough
Even my picky kid liked it. I accidentally over-cooked to 158 degrees before taking it out and it was still tender. I didn’t have beer or wine but had brandy from and old soup recipe so used that and it was good, lots of flavour and not dry even overcooked. Will make again.
I made it. Followed recipe but tweaked Drippings after removing vegetables from pan to make more Au Jus by adding 1/2 cup of Menage a Trois Silk red wine and 1/2 cup water. Yummm
I just made this tonight for my husband and kids. It was absolutely amazing! I will definitely be making it again! I’ve recently found my passion for making family dinners and am so glad that there is an All Recipes app now. Next time I will remember to take a picture!
Amazing. Made a 5 lb. roast so it took a little more time to get to temperature. That said, horseradish on the side and this was delectable.
Made no changes and it was great. Would definitely make it again.
Didn’t want to have the middle be pink. I left it a bit longer and it dried it out and was barely edible. No one ate the rest of the meat. It was a shame. I guess I need something like a brisket recipe. This type of roast might not be the best one for me.
I haven’t had pot roast in years as I just followed my mom’s pretty blah recipe. My market had a good sale on top sirloin, though, so I found this recipe. Followed the recipe, except I substituted red wine for the beer (didn’t have any). Found myself amazed by the aroma while in the oven! Meat turned out perfect–the veggies were perhaps a bit under-cooked because I got tired of waiting for them! Just finished dinner and had to write this review before anything else!
Was amazing and the meat so tender. Full of flavour and not a bit left in the pan. Cooked from start to finish in my cast iron pan so it kept all the amazing flavours!
Yes, i made a few changes, i started the roast at 425º for 15 min then put it to 325º also i put dijon mustard with salt pepper and thyme on the roast before hand. otherwise i pretty much stayed with the recipe. My family loved it lots of juice for the meat.! I will def. make it again.
Turned out excellent, very tender, juicy and had lots of flavor,. I cooked it with lid on for the first 40 mins , then raised the temp to 400 for the last 10-15 mins to brown it. I used smoked paprika as that is what I had and mixed the garlic and rest of the spices with some melted bacon fat and rubbed on th roast. Will definitely be making again.
Followed this as close as possible. Turned out great but roast took a long time to cook but I find the suggested time from costco to be way off. So I kept checking it until it was 165 deg. I may try playing a bit with the spice rub. All in all it turned out very good!
I did really like this a lot. Garlic did not overwhelm. Lost a star for lack of clarity on cooking. Definitely do not rev=commend covering to cook or you will have one ugly piece of grey steamed meat. Also 150 for my near 3lb roast was very rare and never got to 155 after sitting covered. Will def never do chucks roast again because this is so easy and any top sirloin will do and can be sliced against grain. The pepper is not needed honestly
Turned out beautifully.