Classic Roast Beef and Gravy

By Roger829

Ingredients

• 1 (4-pound) top sirloin roast fat trimmed to 1/4"
• salt and pepper
• 1 tablespoon vegetable oil
• 8 ounces mushrooms, trimmed and chopped
• 2 onions , peeled and chopped
• 1 carrot, peeled and chopped
• 1 celery stalks, minced
• 1 tablespoon tomato paste
• 4 cloves garlic, minced
• 1/4 cup flour
• 1 cup red wine
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce

Preparation

Step 1

Pat roast dry with paper towels.
Rub 2 teaspoons salt evenly over meat.
Cover with plastic wrap and refrigerate for at least 1 hour up to 24 hours.
Adjust oven rack to lower-middle position and heat oven to 275°.
Pat roast dry with paper towels and rub with 1 teaspoon pepper.
Heat oil in Dutch oven medium-high heat until just smoking.
Brown roast all over, 8 to 12 minutes, then transfer to a V-rack set inside roasting pan.
DO NOT wipe out Dutch oven.
Transfer roasting pan to oven and cook until meat registers 120 to 125 degrees (for medium-rare0, 1 1/2 to 2 hours.
Meanwhile, add mushrooms to fat left in Dutch oven and cook until golden brown, 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 carving board, tent with aluminum foil, and let rest for 20 minutes.
Slice roast cross-wise into 1/2" thick slices.
Serve with gravy.