Roasted Top Sirloin with Vegetables

1. 1

   Cut small slits in the beef roast with a sharp knife; insert the slivered garlic into each slit. Rub the minced garlic, paprika, salt, and ground black pepper over the entire roast. Let the beef sit until it reaches room temperature, 15 to 30 minutes.

2. 2

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

3. 3

   Spread the potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve the beef bouillon cubes in hot water in a small bowl and pour over the vegetables. Add the beef broth and beer.

4. 4

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

5. 5

   Bake the roast in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Move the roast to a platter; cover with aluminum foil and let it rest until the internal temperature reaches 155 degrees F (68 degrees C), about 10 minutes.

6. 6

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

7. 7

   Slice the beef roast thinly across the grain. Serve with the vegetables; spoon the pan juices over each serving.

• Calories 361.63 kcal Moderate
• Protein 18.9 g Good Source
• Carbs 69.32 g Moderate
• Total Fat 1.77 g Low Source
• Saturated Fat 0.57 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 11.33 mg Low Source
• Sodium 663.19 mg High
• Fiber 7.73 g Good Source
• Sugar 5.85 g Moderate
• Added Sugar 0.73 g Low Source
• Calcium 57.89 mg Low Source
• Iron 3.08 mg Moderate
• Potassium 1095.92 mg Good Source
• Vitamin A 16.03 mcg_rae Low Source
• Vitamin C 74.33 mg Good Source
• Vitamin D 0.78 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷