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    Beef Roast w/ Burgundy Gravy


    Source of Recipe


    Posted by becky @ RC

    List of Ingredients




    1 (5lb) sirloin tip roast

    1 tsp. salt

    1 1/4 tsp. pepper, divided

    1/2 c. warm water

    1/3 c. all purpose flour

    1 c. ready to serve beef broth

    1/2 c. dry red wine

    Recipe



    Rub roast with salt and 1t. pepper. Place on rack in preheated 500 degree oven.

    Immediately reduce heat to 325. Cook for 1 hour and 10 minutes.

    Remove roast from pan. Remove fat from drippings. Reserve 1/4c. fat. Add warm water to remaining drippings in pan.

    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.

    Gradually add reserved 3/4c. drippings, beef broth and wine. Cook over med. heat stirring constantly until thickened.

    Stir in remaining 1/4t. pepper. Serve with sliced roast.
 

 

 

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