Roast Sirloin And Vegetable Supper Recipe

Name: Roast Sirloin And Vegetable Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed; 2 lbs red potatoes, cut into 1 inch pieces; 8 ounces baby carrots; 8 ounces frozen pearl onions; 1 large fennel bulb, trimmed (Reverse fronds for garnish.); 1 cup beef broth; 2 teaspoons dried thyme, crumbled; 2 teaspoons paprika; 2 teaspoons dried oregano, crushed; 3/4 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried sage, crumbled; 1/2 teaspoon black pepper

Servings: persons

2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed
2 lbs red potatoes, cut into 1 inch pieces
8 ounces baby carrots
8 ounces frozen pearl onions
1 large fennel bulb, trimmed (Reverse fronds for garnish.)
1 cup beef broth
2 teaspoons dried thyme, crumbled
2 teaspoons paprika
2 teaspoons dried oregano, crushed
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried sage, crumbled
1/2 teaspoon black pepper

1
Preheat oven to 350 degrees.
2
Spay a shallow roasting pan with non-stick cooking spray. Put the steak in the center of the pan. Arrange the vegetables around the steak. Pour the beef broth over the vegetables.
3
In a small dish, combine the remaining ingredients and sprinkle over steak and vegetables.
4
Roast uncovered for 40 to 45 minutes, or until done. Remove the steak from the dish, place on cutting board and cover with foil. Allow to rest for 10 minutes.
5
Stir the vegetables and return to oven for an additional 10 minutes or until vegetables are done. Divide the vegetables among 8 serving plates. Slice the meat thinly and place on top.
6
Sprinkle with chopped fennel fronds for garnish.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed, 2 lbs red potatoes, cut into 1 inch pieces, 8 ounces baby carrots, 8 ounces frozen pearl onions, and more.

Yes, Roast Sirloin And Vegetable Supper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Sirloin And Vegetable Supper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions