Keltin
New member
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.
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.











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