Erin Go Bragh Roast Sirloin
Celebrate the flavors of the Emerald Isle with this mouthwatering Erin Go Bragh Roast Sirloin, a tender and juicy roast infused with the rich essence of Irish stout beer. This dish starts with a perfectly seasoned 3-pound sirloin, seared for a golden crust, then slow-roasted alongside aromatic herbs, hearty vegetables, and a blend of beef broth and Guinness to create an irresistible depth of flavor. The pan juices are transformed into a velvety stout gravy for the perfect finishing touch. Ideal for St. Patrick's Day celebrations or a comforting Sunday dinner, this easy-to-follow recipe combines traditional Irish-inspired ingredients with simple techniques to deliver a show-stopping centerpiece. Serve with creamy mashed potatoes or crusty bread to soak up every drop of the flavorful gravy! Keywords: Irish stout roast, St. Patrick's Day dinner, sirloin with stout gravy, Irish-inspired roast recipe.
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Recipe Information
Ingredients
- 3 pounds sirloin roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 large carrots, peeled and cut into chunks
- 1 large yellow onion, quartered
- 2 stalks celery stalks, cut into chunks
- 1 cup beef broth
- 1 cup Irish stout beer (e.g., Guinness)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Pat the sirloin roast dry with paper towels and rub it all over with olive oil.
Mix the kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Rub the seasoning blend evenly over the roast.
In a large oven-safe skillet or roasting pan, heat a drizzle of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Remove the skillet from heat and add the fresh rosemary and thyme sprigs on top of the roast.
Surround the roast with the carrots, onion, and celery in the roasting pan.
Pour the beef broth and Irish stout beer into the pan, ensuring the liquid covers the bottom without touching the top of the roast.
Cover the pan tightly with aluminum foil or a lid and place it in the preheated oven.
Roast in the oven for about 90-120 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium when checked with a meat thermometer.
Once cooked, remove the roast from the pan and place it on a cutting board to rest, tented with foil, for 15 minutes.
Strain the pan juices into a medium saucepan, pressing on the vegetables to extract all the liquid. Discard the vegetables and herbs.
Heat the saucepan over medium heat and whisk in the flour and butter to create a smooth gravy. Cook for 3-4 minutes, stirring constantly, until the gravy thickens.
Slice the sirloin roast thinly against the grain and serve with the stout gravy drizzled on top.
Garnish with additional rosemary or thyme if desired and enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
