Roasted vegetables are my favorite way to get my veggies. The slow cooking enhances the more subtle flavors of the vegetables without making them mushy or hard. Potatoes, onions, peppers, and so many others are great with a well-seasoned cut of meat. And you can do it all in one pot.
SOFTWARE
· 1 top sirloin roast
· 2 T. garlic, minced
· Paprika, salt, pepper to taste
· 6 Yukon Gold potatoes, cut into 8 pieces
· 15 baby carrots
· 2 Vidalia onions, cut into 8 pieces
· 1 c. beef bone broth
· 12 oz. dark beer
· 2 red bell peppers, large pieces
· 8 oz. white mushrooms, sliced
METHOD
1. Heat oven to 325 degrees.
2. Let the roast come to room temperature. Rub with minced garlic, paprika, salt, and pepper.
3. In a cast iron Dutch oven, layer the bottom with the potatoes, carrots, and onion.
4. Add the broth and beer. Use salt and pepper across the vegetables.
5. Place the roast on top of the vegetables, fat side up, and insert a probe thermometer.
6. Roast the roast (see what I did there) until the temperature on the thermometer reached 150 degrees.
7. Move the roast to a platter and immediately cover with aluminum foil. It will continue to cook while you finish the vegetables.
8. Increase the heat in the oven to 425 degrees.
9. Add the pepper and mushrooms, stir, and cook for 20 minutes.
10. Slice the roast crosswise.
11. Serve with the vegetables and au jus.
12. Enjoy
VARIANTS
Change up the vegetables if you like. Just make sure they are roasted well before serving. Feel free to experiment with the meat seasonings as well, especially if you don’t like paprika or maybe want something stronger, like a Hungarian paprika.
