Sirloin Tip Roast with Gravy
This is simple and delicious. The gravy is excellent and the leftovers can be used for French Dip Sandwiches.
- 1- 5 -6 pound sirloin tip roast
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon rosemary, crushed
- 1/2 cup dry red wine or beef broth
- 6 tablespoons flour
- 1/2 cup water
- 1 1/2 cups beef broth
Combine the garlic, salt, pepper and rosemary with a mortar and pestle. Press the paste evenly onto the outside of the roast. Place the roast onto a rack in a roasting pan. Use a meat thermometer. Roast at 350 degrees until done. 140 degrees for medium-rare, 155 degrees for medium. Let stand, covered in foil for 15 minutes before carving. Roast will rise approximately 5 degrees after standing (145- for medium rare, 160 for medium)
For the Gravy:
Remove the roast to a carving board and cover with foil. Meanwhile, pour off fat in the pan and place over medium heat. Add 1/2 cup dry red wine or beef broth and scrape bottom of the pan, loosening any brown bits. Put 6 tablespoons flour in a bowl and add 1/2 cup water and whisk to a paste. Whisk the flour mixture into the pan with the liquid and stir until thickened. Add 1 1/2 cups canned beef broth. Bring to a boil. Boil for 5 minutes, until thickened. Pour into a blender and blend into smooth. Make sure to let is cool slightly and keep the small lid off to let the heat escape. Keep warm until ready to serve.