R.O.D.-Succulent Roast Beef

Succulent Sirloin Tip Roast Beef with wine & mushroom gravy

 

4-5 lb. Sirloin Tip Roast

¼ c. olive oil

1 cup water

½ cup red wine

6 cloves garlic

Dijon mustard

Rosemary

Tarragon

Oregano

Basil

1 pkg brown gravy mix (could also use French Onion Soup mix)

Freshly ground black pepper

1 pkg sliced mushrooms

 

Bring roast to room temperature by allowing to sit out 1-2 hours.

 

Sear roast in olive oil until browned on all sides.  Set olive oil and drippings aside.

 

Put roast into roasting pan with a cover, or into a piece of heavy duty foil large enough to make a large “packet" to be set into 13 x 9 pan.

 

Pour water and wine over roast.  Peel and cut garlic cloves in half.  Make slits into roast and insert 1 pc. of garlic into each slit.  Cover roast generously with Dijon mustard.  Sprinkle remaining herbs and seasonings over roast.  Sprinkle gravy mix into liquid and onto roast.

 

Cover roasting pan or seal foil packet around roast.

 

Roast in 325 degree oven until thermometer reads 130 degrees (rare), approx 1 ½ hours.  Remove from oven and let stand 20-30 minutes to continue cooking and let the juices settle.

 

Meanwhile, heat reserved olive oil and cook mushrooms in oil.

 

Remove roast from gravy for carving and pour gravy into pan with mushrooms to be served over roast.  (This gravy was thin, more like an au jus.  You could thicken it if you wished.)

Dawn, that looks great! I think that I might try it with Knorr Au Jus gravy mix instead of the regular gravy mix. I so much like the Au Jus better than the full bodied gravy. It is not much of a calorie reduction, it is 10 calories instead of 20 per serving. I just like a lighter gravy. It might cause it to me less thicker than your recipe.  AND OH BOY MUSHROOMS, ONE OF MY FAVS!!!

Actually, the recipe that this is based on called for Au Jus mix, but I did not have any in the house at the time.  I found the packet of regular gravy mix in the cabinet and decided to improvise.  With the Au Jus, it will be even thinner, I imagine, although it was pretty thin as it was.

I also forgot to put in that for the most tender meat, to slice against the grain.

Let me know how it turns out for you.