ROAST BEEF WITH BASIC BEEF GRAVY

Ingredients

• 3 medium carrots, cut into sticks
• 3 medium celery stalks, cut into sticks
• 2 medium onions, cut into wedges
• 1/4 cup oil, divided
• 2 tbsp freshly ground pepper
• 1 tsp salt
• 2 1/2 lb (1.25 kg) boneless beef sirloin tip roast
• Basic Beef Gravy

Directions

1. Preheat oven to 325°F. Combine carrots, celery, onions and 2 tbsp oil in a shallow roasting pan.
2. Combine remaining 2 tbsp oil, pepper and salt. Rub oil mixture evenly over all sides of roast. Heat a large nonstick frypan over medium-high heat. Add roast to frypan and brown on all sides. Place roast on top of vegetable mixture in pan.
3. Roast for 1 1/2 - 1 3/4 hours or until a meat thermometer registers 155°F. Transfer roast to a platter and cover with foil. Let stand for 15 - 30 minutes before carving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 160°F for medium roast beef. Serve with Basic Beef Gravy.

Ingredients

• 2 cups beef broth
• 2 tbsp butter
• 1/4 cup flour
• 1/4 cup dry red wine
• 1/2 tsp chopped fresh thyme
• 1 tbsp butter, chilled and cubed
• Salt and freshly ground pepper

Yield: Makes about 1 1/2 cups.

Directions

1. Heat broth to simmering; keep warm. Meanwhile, melt 2 tbsp butter in a medium saucepan over medium heat until bubbly. Add flour and cook, stirring, until flour mixture is browned, about 10 minutes. Remove from heat.
2. Whisk in wine until blended. Return to medium heat and cook, stirring, for 2 minutes. Add 2/3 cup hot broth and cook, stirring, until smooth. Add remaining 1 1/3 cups hot broth, 2/3 cup at a time, cooking and stirring, until smooth. Stir in thyme and bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently, until thickened, about 15 – 20 minutes. Remove from heat.
3. Add 1 tbsp (15 mL) butter and whisk until melted. Season to taste with salt and pepper