Awesome Roast Beef
"This is how I usually make roast beef. It makes a lovely flavoured gravy, and everyone loves it."
- Ready In:
- 1hr 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (3 -4 lb) sirloin tip roast
- 1⁄4 cup soya sauce (I prefer Kikkoman)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- black pepper
directions
- Pat roast dry with paper towel.
- Mix remaining ingredients together.
- Slather all over roast I use a silicone brush.
- Let sit a few (2 -3) hours at room temperature.
- Roast in a preheated oven set at 500F for 10 minutes.
- Without opening oven reduce heat to 325F and roast to desired doneness. about 20 minutes per lb. or to a an internal temperature of 125F for rare.
- When done place roast on a platter and cover with Aluminum foil for about 15 -20min.
- Meanwhile add 1/2 cup red wine to roaster and deglaze over medium heat. ( scrape up all crusty brown bits).
- Place this in a saucepan and add 2 cups beef broth, and 1 1/2 Tbsp cornstarch mixed in about 1/4 cup cold water. Bring to the boil and stir till nicely thickened.
- Check for seasoning.
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Reviews
-
Just made this tonight and it was like the recipe says "Awesome". I followed to a T but only had a Chuck Roast so used it. The only thing I didn't know (why I gave it four stars) is if you cover the roast or not. Because I was unsure, I did not cover for the first 1/2 hour or so but it started to smell like it was burning so I covered it for about an hour then took off for about another 20 minutes or so. When we took it out to put on a platter we thought it was going to be tough but covered with foil for about 10-15 minutes while the gravy was being made. (I did end up using more cornstarch and water due to the amount of juice in the roasting pan-was quite a bit so I am guessing now that I should not have covered it while cooking.) When it was cut against the grain it was exactly how I like a beef roast - not falling apart, not tough and chewy but like you would get at a good restaurant. Could cut it with a fork and it was not stringy from being to tender. The flavor is great. Will be making this again.
RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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