SIRLOIN ROAST WITH GRAVY
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
POT ROAST WITH RED WINE GRAVY
This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.
Provided by BearsFanJeff
Categories Meat
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make six deep slits into the roast. Insert one clove of garlic into each slit.
- Slice 1/2 of the onion. Layer on the bottom of the crock pot.
- Add baby carrots.
- Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
- Finely chop remaining onion.
- Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
- Cook roast on low heat for 6-7 hours.
- Turn roast over halfway through cooking to allow both halves to cook in the juices.
- Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
- Puree remaining juices, onions, and carrots in a food processor to make a gravy.
- Pour gravy into a medium saucepan and heat on low.
- Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
- Wisk paste into gravy mix. Continue to heat until thickened.
- Slice roast, serve with gravy and enjoy!
ROAST SIRLOIN OF BEEF & PORT GRAVY
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
- When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
- To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.
Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 52 grams protein, Sodium 0.32 milligram of sodium
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
THE BEST GRILLED SIRLOIN TIP ROAST
If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
BBQ & GARLIC CRUSTED ROAST SIRLOIN W/ WINE GRAVY
Make and share this BBQ & Garlic Crusted Roast Sirloin W/ Wine Gravy recipe from Food.com.
Provided by Dannygirl
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large roasting pan, pour in red wine.
- Place beef roast on wire rack.
- Combine barbecue sauce, beef stock powder and crushed garlic and spice blend.
- Spoon onto roast and spread over the roast with the back of your spoon.
- Cover and bake to desired doneness (I do 3 hours and it is just under well-done).
- When cooked, remove roast and wire rack from pan.
- Place pan on cooktop burner and set to medium high.
- Combine COLD water and cornstarch, stir until smooth.
- When sauce is bubbling, pour in cornstarch mixture and stir constantly.
- Sauce will thicken and darken.
- When gravy has reached desired consistency, remove from heat and serve.
Nutrition Facts : Calories 635.8, Fat 34.7, SaturatedFat 13.7, Cholesterol 152, Sodium 421.3, Carbohydrate 11.8, Fiber 0.5, Sugar 2, Protein 44.3
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