Tender, braised beef is
served with a savory roasted vegetable gravy. Add mashed potatoes,
buttered vegetables and a green salad for a hearty comfort meal
the whole family will enjoy.
Sirloin Tip
Roast with Roasted Vegetable Gravy
3 cups white wine
1 cup water
2 onions, thinly sliced
2 cups sliced, peeled carrots
2 cloves garlic, crushed
2 teaspoons crushed dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 (5-pound) sirloin tip roast
2 tablespoons vegetable oil
1 cup beef broth
1 cup tomato sauce
3 tablespoons cornstarch
3 tablespoons water
In a medium bowl, combine
wine, 1 cup water, onions, carrots, garlic, parsley, bay leaf,
salt, pepper and thyme.
Place sirloin roast in
a large glass or plastic bowl and pour marinade on top. Turn
over a few times to fully coat with marinade. Cover and refrigerate
overnight.
When ready to cook, preheat
oven to 325°F.
Remove meat from marinade
and pat dry with paper towels; reserving marinade.
Heat oil in a heavy skillet
and brown meat on all sides.
Place browned roast in
a baking pan and add beef broth, tomato sauce and reserved marinade.
Cover and bake for 2 to 3 hours, or until done; 140°F for
rare and 160°F for medium.
Remove the meat from the
pan and hold warm.
Strain juices into a saucepan.
Mash onion and carrots,
add to saucepan.
Dissolve cornstarch in
3 tablespoons of water and add to saucepan. Stir over medium
heat until gravy is thickened.
