Classic Roast Beef and Gravy
Appears in Cook's Country December/January 2009, Cook's Country TV
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?
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...