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    Beef Roast w/ Burgundy Gravy

    Source of Recipe


    List of Ingredients

    • 1(5lb) sirloin tip roast
    • 1t. salt
    • 1 1/4t. pepper, divided
    • 1/2c. warm water
    • 1/3c. all purpose flour
    • 1c. ready to serve beef broth
    • 1/2c. dry red wine


    1. Rub roast with salt and 1t. pepper. Place on rack in preheated 500 degree oven.
    2. Immediately reduce heat to 325. Cook for 1 hour and 10 mins.
    3. Remove roast from pan. Remove fat from drippings. Reserve 1/4c. fat. Add warm water to remaining drippings in pan.
    4. Stir to loosen browned particles. Strain mixture, reserving 3/4c. Heat reserved 1/4c. fat in small skillet, add flour, stirring until smooth. Cook 1 min.
    5. Gradually add reserved 3/4c. drippings, beef broth and wine. Cook over med. heat stirring constantly until thickened.
    6. Stir in remaining 1/4t. pepper. Serve with sliced roast.




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