{{ :recipes:classic_roast_beef_and_gravy.jpg?direct&200|}} ====== Classic Roast Beef & Gravy ====== /* Description */ **Why this recipe works:** Of all the meat options available for our Classic Roast Beef and Gravy recipe, we settled on a top sirloin roast with a thick fat cap, which rendered as the beef roasted kept it moist. After seasoning with salt and pepper, we let the roast sit to promote well-seasoned, juicy meat. We seared each side on the stovetop before roasting to develop a flavorful crust. The right roasting temperature produced juicy meat (having expelled very little liquid), a uniformly rosy interior (no gray ring from too much heat), but precious little liquid in the roasting pan. Without pan drippings to make gravy, we used the rendered fat and flavorful brown bits left behind from searing the meat on the stovetop as our gravy base. For the gravy, we sautéed mushrooms (which greatly improved the “meaty” flavor of the gravy) onion, carrots, and celery in the rendered fat before adding tomato paste (which contributed body), garlic, and flour. We then stirred in beef broth and red wine, making sure to scrape up any flavor-rich browned bits with a wooden spoon. After straining the gravy, we added Worcestershire sauce, whose salty, sweet, and acidic essence made the gravy taste truly rich and meaty. {(rater>id=100|name=Classic Roast Beef And Gravy|type=rate|headline=off)} |**Preheat:** 275°|**Yield:** 6-8 servings|| |**Prep:** 0:00|**Wait:** 1:00+|**Cook:** 2:00| ====== 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 ====== Directions ====== - 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. - 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. - 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. - 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. ====== Notes ====== * 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. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Beef Roast AmericasTestKitchen/CooksCountry }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef Roast AmericasTestKitchen/CooksCountry MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast AmericasTestKitchen/CooksCountry Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~