Beef Roast With Red-Wine Gravy
- Roast:
- 5 pounds boneless sirloin roast, tied
- 4 large cloves garlic, thinly sliced
- 2 tablespoons chopped fresh thyme
- 2 teaspoons dry mustard
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon plus 1 tsp. olive oil
- 1 large onion, peeled, cut into 8 wedges
- 4 large sprigs thyme
- Gravy:
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 1/2 cups red wine
- 1 1/2 cups low-sodium beef broth
- Salt and pepper
- Make roast: Using a small, sharp knife, make slits all over beef roast and insert a piece of garlic deeply into each slit, so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight.
- Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500u0b0F. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325u0b0F and roast until a meat thermometer inserted in thickest part of roast registers 125u0b0F for medium rare, about 1 hour, or 135u0b0F for medium, about 1 hour 15 minutes. Check once or twice during roasting time; if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130u0b0F for medium rare or 140u0b0F for medium.)
- Make gravy: Remove rack from roasting pan. Add 3 Tbsp. oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes. Pour in wine and broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine-mesh sieve into a serving dish and season with salt and pepper.
- Remove strings from roast, slice meat and serve with gravy.
boneless sirloin roast, garlic, thyme, mustard, onion powder, salt, pepper, olive oil, onion, thyme, olive oil, allpurpose, red wine, beef broth, salt
Taken from www.myrecipes.com/recipe/beef-roast-red-wine-gravy (may not work)