Garlic Top Sirloin Pot Roast
Indulge in the hearty and flavorful comfort of this Garlic Top Sirloin Pot Roast, a classic dish elevated with rich, aromatic ingredients. Perfectly seasoned top sirloin is studded with garlic cloves, seared to golden perfection, and slow-cooked with fresh herbs, tender vegetables, beef broth, and a splash of red wine for a depth of flavor that’s truly unforgettable. With fork-tender meat and a savory homemade gravy, this one-pot recipe is a showstopper that transforms simple ingredients into a meal worthy of a special occasion or a cozy family dinner. Ready in just over four hours, this quintessential pot roast delivers on both taste and tenderness, making it the ultimate comfort food recipe for any season.
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Recipe Information
Ingredients
- 3 pounds top sirloin roast
- 6 pieces garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups unsalted beef broth
- 1 cup red wine
- 1 large yellow onion
- 4 medium carrots
- 6 small potatoes
- 4 pieces fresh thyme sprigs
- 2 pieces fresh rosemary sprigs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
Preheat your oven to 300°F (150°C).
Using a sharp knife, make small incisions all over the top sirloin roast and insert the sliced garlic cloves into the slits.
Season the roast generously with salt and black pepper on all sides.
Heat the olive oil in a large, ovenproof Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
Deglaze the pot by adding the red wine, scraping up any browned bits with a wooden spoon. Let it simmer for 2-3 minutes.
Add the beef broth to the pot, then return the roast to the pot along with the thyme and rosemary sprigs.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours.
After 2 hours, add the roughly chopped onion, carrots, and potatoes to the pot. Stir them gently to coat with the juices.
Replace the lid and return the pot to the oven. Continue cooking for an additional 2 hours, or until the meat is fork-tender and the vegetables are cooked through.
Once done, remove the roast and vegetables from the pot and set them on a platter covered loosely with foil to keep warm.
Place the pot with the cooking liquid on the stove over medium heat. Bring it to a simmer.
In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Whisk the slurry into the simmering liquid to thicken it into a gravy.
Stir in the butter for added richness and season the gravy with additional salt and pepper to taste.
Slice the roast and serve it with the vegetables, generously drizzled with the prepared gravy.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1467 mg | 31% | |
*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.
