Classic Roast Beef and Gravy

Name: Classic Roast Beef and Gravy
Yield: Serves 6 to 8
Ingredients: 1 4-pound, top sirloin roast, fat trimmed to 1/4 inch thick; , Salt and pepper; 1 tablespoon, vegetable oil; 8 ounces, white mushrooms, chopped; 2 , onions, chopped fine; 1 , carrot, peeled and chopped; 1 , celery rib, chopped; 1 tablespoon, tomato paste; 4 , garlic cloves, minced; 1/4 cup, all-purpose flour; 1 cup, red wine; 4 cups, low-sodium beef broth; 1 teaspoon, Worcestershire sauce

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Appears in Cook's Country December/January 2009, Cook's Country TV

Main Courses

Beef

SEASON 2

The best roast beef is cooked gently to keep all its juices inside. But without enough pan drippings, how do you make a rich, beefy gravy?

SERVES6 to 8

TIME2¼ to 2¾ hours, plus 1 hour salting and 20 minutes resting

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WHY THIS RECIPE WORKS

Of all the meat options available for our Classic Roast Beef and Gravy recipe, we settled on a top sirloin roast with a thick fat cap, which rendered as the beef roasted kept it moist.After seasoning with salt and pepper, we let the roast s...

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