Roast Beef That Will Make You Cry Tears of Joy with Foodgasm In Your Mouth Gravy

Our fathers of old were robust, stout, and strong,
And kept open house, with good cheer all day long,
Which made their plump tenants rejoice in this song--

Oh! The Roast Beef of old England,
And old English Roast Beef!




1 top sirloin/sirloin tip roast, fat trimmed to 1/4 inch thick
salt and pepper
1 tablespoon olive oil
8 ounces white or cremini mushrooms, chopped
2 onions, chopped fine
1 carrot, peeled and coarsely chopped
1 celery rib, coarsely
1 tablespoon tomato paste
4 garlic cloves
1/4 cup flour
1 cup red wine
2 cans beef broth (or four cups total)
1 teaspoon Worcestershire sauce

Pat roast dry with paper towels. Rub 2 teaspoons of salt evenly over the surface and cover with plastic wrap for at least 1 hour or up to 24 hours. Adjust oven rack to lower-middle position and heat to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to a V-rack set inside a roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees. Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook about 5 to 7 minutes. Stir in tomato paste, garlic and flour and cook for 2 minutes. (don’t skimp on the time – you want to cook the flour so you don’t taste it in the end). Stir in wine and broth, scraping up any browned delicious bits on the bottom of the pan. Bring to a boil, and reduce heat to medium and simmer for 10 minutes. Strain the gravy and stir in the Worcestershire sauce – season with salt and pepper to taste. Transfer roast to foil and wrap up for 20 minutes. (Don’t skimp on this step either – you need to let the juices redistribute after taking out of the oven. Serve with gravy and enjoy!

If you don't make this and then stand in your kitchen scraping dribbles of gravy out of the pot and licking the spoon, then there is something very wrong with you and you need to go to the doctor. Also, make this more than twice a year so you remember what perfection tastes like.

From: http://www.cookscountry.com/recipehome.asp