Roast Beef with Red Wine Gravy and Sherried Mushrooms
Ingredients
2
tablespoons oil
1
sirloin tip roast (3 to 4 pounds)
Salt and black pepper
2
tablespoons all-purpose flour
1
jar (7 ounces) cocktail onions, drained
1
can (14-1/2 ounces) beef broth
2
tablespoons HOLLAND HOUSE® Red Cooking Wine
Heat oven to 350°F. Heat oil in Dutch oven. Season roast to taste with salt and pepper; brown on all sides. Remove from Dutch oven. Drain excess fat, reserving 1/4 cup drippings in Dutch oven. Sprinkle flour over reserved drippings. Cook over medium heat until lightly browned, stirring constantly. Add roast and onions to Dutch oven. Roast for 1-3/4 to 2-1/4 hours or until desired doneness. Remove roast to cutting board. Let stand 5 to 10 minutes before slicing. Gradually stir in beef broth and cooking wine in Dutch oven. Bring to a boil; reduce heat. Cook until gravy thickens. Slice roast and arrange with onions on serving platter. Serve with gravy.
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