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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Perfectly cooked roast beef with a great gravy...classic comfort food, at its best!!! Since I use a low oven temperature to cook the roast to retain the flavorful juices, it's necessary to make a rich, meaty gravy without the pan juices...and it is a gravy worthy of my perfectly cooked roast beef!!!! If you find a lot of juice in the roasting pan, chances are that the meat will be dry and tough. Serve along with mashed potatoes and green beans, and you have an old-fashioned dinner...just like Mama made!!!! Ingredients:
1 (4 lb) top sirloin roast, fat trimmed to 1/4-inch thickness |
salt and pepper |
1 tablespoon vegetable oil |
8 ounces white mushrooms, chopped |
2 onions, minced (about 2 cups) |
1 carrot, peeled and chopped |
1 celery rib, chopped |
1 tablespoon tomato paste |
4 garlic cloves, minced |
1/4 cup unbleached all-purpose flour |
1 cup red wine |
4 cups store-bought low sodium beef broth |
1 teaspoon worcestershire sauce |
Directions:
1. Pat the roast dry with paper towels. Rub 2 teaspoons salt evenly over the surface of the meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees. Again, pat the roast dry with paper towels and rub with 1 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until just smoking. Brown the roast on all sides, 8 to 12 minutes, then transfer to a V-rack set inside of a roasting pan (if you don't have a V-rack, use a wire rack set on a rimmed baking sheet.) Do NOT wipe out the Dutch oven. Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 1 1/2 to 2 hours. Adjust cooking time, if you like your roast more or less done. Here is a list of temperatures to test for doneness: Cook until meat thermometer registers for - RARE - 115 to 120 degrees - MEDIUM-RARE - 120 to 125 degrees - MEDIUM - 130 to 135 degrees - MEDIUM-WELL - 140 to 145 degrees - WELL-DONE - 150 to 155 degrees.
3. Meanwhile, add the chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden, about 5 minutes. Stir in the minced onion, chopped carrot, and chopped celery and cook until browned, 8 to 10 minutes. Stir in the tomato paste, minced garlic, and flour and cook until fragrant, about 2 minutes. Stir in the red wine and broth, scraping up any browned bits with a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 10 minutes. Strain the gravy, then stir in the Worcestershire sauce and season with salt and pepper, to taste; cover and keep warm.
4. Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes. Slice the roast crosswise against the grain into 1/2-inch-thick slices. Serve with the gravy.
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