Roast Beef

Roast Beef

Roast Beef

Ingredients

  • 5 pounds Top Sirloin
  • 1 tablespoon tomate paste
  • 8 ounces mushrooms
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 celery, chopped
  • 4 cloves garlic
  • 4 cups beef broth
  • 1 cup red wine
  • 1 teaspoon worsteshire
  • ΒΌ cup flour

Instructions

  1. Pat beef dry and then salt with 2 teaspoons.
  2. Wrap for 1 hour
  3. Pat dry again and season with crushed black pepper
  4. Heat one tablespoon of vegetable oil until smoking
  5. Brown meat on all sides and then put on a vrack at 275 degrees unil meat is 135 degrees. It will rise to 145. Generally about 15 minutes per pound.
  6. Saute mushrooms in same pan.
  7. Saute onions, celery, carrot
  8. Add tomato paste
  9. Add flour and cook for 1-2 minutes
  10. Add garlic
  11. Add wine and broth and simmer for 10 minutes
  12. Finally add worcestershire sauce

Notes

You can substitue a rib eye roast if you can not find a top sirloin cut of meat.

https://www.fperkins.com/recipes/roast-beef-74.php

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