Monday, September 10, 2012

Garlic Top Sirloin Pot Roast in Beer Broth

The BF and I were talking about beef stew in the car and he wondered aloud whether he can pour a can of beer on the stew. Why not ?

I am not surprise that the boy put in a can of beer in our dinner last night.  I have learned that if things will be done if he is stuck in his head.

We have some sirloin beef at home and the boy adapted a recipe (<= click) found in Allrecipe to make a Sirloin tip roast in beer broth :0

The beer in the broth is really refreshing. I could smell the beer as I lifted the lid. The pot roast was perfect... and Yes.. we were both happy with this recipe. So glad that there is leftover for dinner tonight 

Our beer version:

 1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
 4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1 cup chicken stock
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces
1 can beer
4 stalk celery, chopped into 2 inch pieces

1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
2. Place the vegetables in a large slow cooker. Place meat on top of the vegetables.
3. Pour in broth and beer
4.  Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.


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