Submitted by editor
Home from work at 5:45. Satisfying dinner on the table by 7. It's like Sunday dinner, but on Tuesday.
4 servings
1 cup chicken stock
1 kg beef sirloin roast (boneless and trimmed)
1 tbsp garlic, minced
1/4 tsp pepper
7 medium-sized potatoes
8 carrots, washed, peeled and cut into rough 3-inch strips
1. Preheat oven to 350F.
2. Pour stock into a large roasting pan.
3. Flip roast, fat side down and make 1/2-inch slices three-quarters of the way down, from top to bottom, leaving fatty surface intact. Turn roast fat side up.
4. Place in large roasting pan. Sprinkle roast on all sides with pepper, then rub with garlic.
5. Scrub potatoes. Chop into quarters. Arrange potatoes around roast along with baby carrots.
6. Bake in preheated oven for approximately 1 hour.
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