> > >Tender, braised beef is served with a savory > >roasted vegetable gravy. Add mashed potatoes, > >buttered vegetables and a green salad for a > >hearty comfort meal the whole family will enjoy > > > >Sirloin Tip Roast with Roasted Vegetable Gravy > >3 cups white wine > >1 cup water > >2 onions, thinly sliced > >2 cups sliced, peeled carrots > >2 cloves garlic, crushed > >2 teaspoons crushed dried parsley > >1 bay leaf > >1 teaspoon salt > >1/2 teaspoon ground black pepper > >1/2 teaspoon dried thyme > >1 (5-pound) sirloin tip roast > >2 tablespoons vegetable oil > >1 cup beef broth > >1 cup tomato sauce > >3 tablespoons cornstarch > >3 tablespoons water > >In a medium bowl, combine wine, 1 cup water, > >onions, carrots, garlic, parsley, bay leaf, salt, pepper and thyme. > >Place sirloin roast in a large glass or plastic > >bowl and pour marinade on top. Turn over a few > >times to fully coat with marinade. Cover and refrigerate overnight. > >When ready to cook, preheat oven to 325°F. > >Remove meat from marinade and pat dry with paper towels; reserving marinade. > >Heat oil in a heavy skillet and brown meat on all sides. > >Place browned roast in a baking pan and add beef > >broth, tomato sauce and reserved marinade. Cover > >and bake for 2 to 3 hours, or until done; > 140°F for rare and 160°F for medium. > >Remove the meat from the pan and hold warm. > >Strain juices into a saucepan. > >Mash onion and carrots, add to saucepan. > >Dissolve cornstarch in 3 tablespoons of water > >and add to saucepan. Stir over medium heat until gravy is thickened. > >Serve vegetable gravy alongside meat. > >Makes 16 servings. >
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