Type what you have

Ingredients

• ✓ beef top sirloin roast
• garlic
• garlic
• paprika
• salt
• black pepper
• potato
• carrot
• sweet onion
• beef bouillon
• water
• beef broth
• beer
• bay leaf
• red bell pepper
• mushroom

Instructions

1. 1 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.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 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.
4. 4 Place beef roast on top of vegetables, making sure it is not submerged in broth mixture. Place bay leaf pieces around beef roast.
5. 5 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.
6. 6 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.
7. 7 Thinly slice beef roast crosswise. Serve with vegetables; spoon pan juices over each serving.

By BJT1968

Ingredients

• ✓ beef top sirloin roast
• salt
• pepper
• vegetable oil
• all-purpose flour
• beef broth
• balsamic vinegar
• kummelweck roll
• horseradish

Instructions

1. 1 Season beef with salt and black pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich