Roast Sirloin Of Beef Port Gravy Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Steps:

• Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.