This is the top sirloin version. Top sirloin is a fairly good cut for pot roast. If you've got a less good cut (sirloin tip maybe, or round) then use
this recipe. Preheat oven to 325. Start the dutch oven warming up on the stove on medium or so, but keep an eye on it. While it's warming, start chopping
- 3 cloves garlic, slivered
- 6 yukon gold potatoes, peeled and 1 inch chunks (2 lbs)
- 3 big carrots, peeled and 1 inch slices that are then halved (1 ¼ lbs)
- 4 stalks celery, 1 inch chunks (1 lb)
- 1 large sweet onion, peeled, quartered, then halved (1/2 lb)
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Reserve the garlic but put the larger veg chunks into a large bowl. In a small bowl combine
- 3 cloves garlic minced fine
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Now prepare the actual roast. Get a
- 3 pound top sirloin roast
and stab it here and there quite deeply with a really sharp knife. Into these slits insert the slivered garlic. Now stir up the ingredients in the small bowl and smear this (mostly) dry rub all over the roast. Crank up the heat on the dutch oven and give it a good squirt of avocado oil. Then sear the roast all over in the oil. When it looks nicely brown on all sides remove to a plate and let rest a bit. Don't forget to turn the burner off. While it's resting, get your big bowl of veg all stirred up and then into the dutch oven. Pour over top
- 3 Knorr beef bouillion cubes disolved into ½ cup hot water
- 1 cup beef stock
- 1 cup beer or red wine
- 2 TBSP tomato paste
- 1 tsp worcestershire sauce
- ½ tsp balsamic vinegar
Then put the roast on top with a probe. Lastly sprinkle around
- 2 bay leaves, snapped into quarters
 The lid won't fit, so into the oven uncovered for
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2 ½ - 3 hours at 325 Start check the meat. When it's done, which is 150 for medium, then remove to a tented platter. Put the dutch oven on a burner (use mitts!) and boil merrily until veg and sauce are done, at least 20 minutes. |
 Should be all done. |