Roast Beef with Tomato & Red Wine Gravy

Here’s a little something I threw together using a Sirloin Tip roast that was on sale. I call this one:

Roast Beef with Tomato & Red Wine Gravy

Ingredients

3lb Beef Roast (sirloin or chuck)
1 medium onion, sliced
2 large Tomatoes, finely chopped
4 oz sliced Mushrooms
1 Tbls Minced Garlic
1/2 cup Red Wine (such as Merlot)
1 cup Beef Broth
Salt & Pepper to taste

Procedure

Line the bottom of a baking dish with the onion slices, and then add 2-3 Tbls of beef broth.

In a large skillet, brown the roast on top and bottom with a little olive oil. Once brown, lay it on top of the onions and then cover tightly with foil. Reserve the browning pan and the pan juices.

It helps at this point to go ahead an insert a meat thermometer through the foil and into the meat. Now roast the meat at 375 to 400 degrees for roughly 20 minutes per pound until it reaches an internal temp of 140 degrees. Once there, remove and allow to rest.

As the roast is cooking, return the browning pan to medium high heat and add the tomatoes and mushrooms. Cover and allow to simmer for 15 minutes, stirring occasionally. The goal is to break the tomatoes down.

When the tomatoes are nearly done (mushy and beginning to dry up), add the red wine and minced garlic, and turn the heat to high. Cook for 5 minutes to reduce, then add the beef broth. Allow to simmer uncovered for 3-5 minutes while stirring. Now reduce to low and cover.

Once the roast has hit 140 and has rested, slice thinly across the grain and plate. Ladle the tomato mixture across the beef, top with a few slices of the onion from the roasting pan, and serve.

Garlic bread, green beans or broccoli, and oven roasted potatoes go great with this.

Holy Pelosi, Keltin - that is divine looking! And it looks easy, too.

BTW, have I ever told you how much I appreciate your "tutorial" pictures? It really makes a huge difference to people like me. Thank you for all the extra effort, my friend.

Awesome Keltin.
I read the title and left off the gravy, and thought it sounded great.

Like FM said, great job with the picture tutorial. It does help a whole lot. Good job buddy. Reps to you!!!!

Again, this looks great!! And the tutorials do indeed add SO much to it! Thank you for the extra effort!

I'm loving that sauce. Your roast looks to be cooked perfectly. I have a hard time getting mine rare enough for us.

We took the leftovers from this and made one of the most awesome stews I’ve ever done.

Just take all of the pan juices, sliced meat, 1 cup of beef broth, and onions and pour into a Crock Pot. Now add 4 oz of sliced mushrooms, half a bag of baby carrots, and 2 large potatoes peeled and cubed. Two stalks of celery sliced is optional.

Cook on high for 6 hours and then serve of rice.

If the sauce is too thin, then take 2 tbsl of flour mixed vigorously with 1/2 cup water with 1 teaspoon of Kitchen Bouquet and add it to the entire mixture. Stir well and allow to simmer for 20-30 minutes.