This recipe is from Cooks Country
Ok let's get started,
Took my Sirloin Tipped Roast, rubbed with salt and wrapped in plastic. Into the fridge until tomorrow.
Sorry no photo of the next step. I pulled the plastic off, dried the roast and applied pepper. Then seared
Pulled the roast, added mushrooms, onions, celery and carrots.
After the wine and broth added
This is the wine, home made kit wine
Gravy after straining,
Can't have a roast without Yorkshire pudding, here is my new toy hope,it works
I have posted my recipe for Yorkshire before, no changes.
Roast pulled at 145F. I didn't have a rack so I used carrots.
Tented at least 20min and still a lot of juices.
Yorkshires turned out very good
Money Shot
SERVES 6 TO 8
For the best flavor and texture, refrigerate the roast overnight after salting. If you don’t have a V-rack, cook the roast on a wire rack set inside a rimmed baking sheet.
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
INSTRUCTIONS
1. Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to V-rack set inside roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours.
3. Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Bring to boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper; cover and keep warm.
4. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy.
Thanks for viewing
