Classic Roast Beef and Gravy – well seasoned and slow cooked, this sirloin roast comes to the table tender and juicy and served with a rich red wine gravy.
One Sunday each month, we host a family dinner with our adult children, their wonderful spouses and our perfectly adorable, smart and beautiful grandchildren (hehe). I’m always looking for great recipes to serve with confidence and this deliciously classic Sunday supper recipe, adapted from Cook’s Country, is perfection! When you think of Sunday supper at Gram’s, doesn’t roast beef and gravy with mashed potatoes and Roasted Green Beans come to mind?
Top sirloin roast is less expensive than many other cuts of beef, but can dry out easily if not roasted properly.
Since a top sirloin is a less-fatty roast than some, it’s hard to get enough drippings to make a great gravy. But what’s Sunday supper at Gram’s without gravy?! Cook’s Country came up with a great method to impart a rich meaty flavor in the gravy, without the rendered fat. The key to this gravy nirvana is through the combination of mushrooms, tomato paste, beef broth, and Worcestershire sauce. Simple and delicious – and super easy to make too!
An easy tip for great flavor and a juicy, tender texture, is to salt the roast, cover it in plastic wrap and refrigerate overnight. When ready to cook, pat the roast dry with paper towels, season with plenty of pepper and brown the roast in a hot Dutch oven. Then it’s off to the oven to roast for 1 1/2 hours to until it reaches 125 degrees for medium-rare. This top sirloin pictured here was roasted until it reached 130 degrees. I prefer it a little more pink, but my husband does not, so this is what the middle ground looks like. The ends are a little more well done for those that prefer it cooked through.
Did I happen to mention leftovers? Think roast beef sandwiches, cheesy beef paninis – it’s all delicious 🙂
If you’ve ever been afraid to make a roast, follow these easy directions and surprise your family with this delicious Classic Roast Beef and Gravy!
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Well seasoned and slow cooked, this sirloin roast comes to the table tender and juicy and served with a rich red wine gravy. Don't forget the mashed potatoes too!
- 1 4-pound top sirloin roast
- salt and pepper
- 1 tablespoon vegetable oil (like canola)
- 6 ounces white mushrooms, chopped
- 2 onions, chopped fine
- 1 large carrot, peeled and rough chopped
- 1 rib celery, rough chopped
- 1 tablespoon tomato paste
- 3 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup red table wine
- 32 ounces low-sodium beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
- 1 teaspoon Worcestershire sauce
Trim most of the fat from the top of the roast, leaving a 1/4-inch thick cap on top. Pat the roast dry with paper towels. Rub 2 teaspoons of salt evenly over the entire surface of the roast. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Place the oven rack to the lower-middle position and preheat to 275 degrees. Pat the roast dry with paper towels and rub with 2 teaspoons pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat, just until almost smoking. Brown the roast on all sides (about 10-12 minutes) then transfer to a V-rack set inside a roasting pan. Carefully transfer the roast to the oven and cook until the meat registers 125 degrees for medium-rare, about 1 1/2 hours to 2 hours.
In the Dutch oven used to brown the roast, add the mushrooms and cook until golden, about 5 minutes. Add the onions, carrots, and celery and cook until browned, another 5 minutes. Stir in the tomato paste, garlic, and flour and cook until the garlic is fragrant, about 2 minutes. Stir in the wine and beef broth, deglazing the pan by scraping up any browned bits with a wooden spoon. Bring the gravy to a boil, then reduce the heat to medium and simmer until thickened.
Strain the gravy then put back in the saucepan. If you prefer a thicker gravy, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Drizzle into the simmering gravy stirring constantly. Once your gravy is thick, turn off the heat, add the Worcestershire Sauce and check the seasoning. Add salt and pepper, cover and keep warm.
Place the roast on a cutting board and tent with foil. Allow the roast to rest for 20 minutes then slice crosswise against the grain into 1/2-inch thick slices. Serve with gravy and enjoy!
Adapted from Cook's Country
To ensure a perfectly cooked roast, you’ll want a good meat thermometer and a V-rack: (Click on the photos for more information)
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Don’t miss our recipe for easy Roasted Green Beans to serve with this delicious roast. Also, we love these Delicious, Creamy Mashed Potatoes from The Pioneer Woman, and how about these fluffy, buttery wonderful Parker House Rolls too!? I bet your family will love this amazing dinner as much as mine does. For another great roast recipe made in the slow cooker, try this delicious Mississippi Pot Roast. For summer grilling, don’t miss our Tri-Tip Roast with Chimichurri. So much flavor and it couldn’t be easier to make.
Thanks so much for stopping by!