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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. vegetable oil 3 to 4 pound sirloin tip roast 1 tsp. salt 1 tsp. pepper 2 tbsp. all purpose flour 7 ounce jar cocktail onions, drained 14.5 ounce can beef broth 2 tbsp. red wine
Directions
Preheat oven to 350 degrees. Heat oil in a Dutch oven over medium high heat. Season roast all over with salt and pepper. Place roast in the Dutch oven and brown on all sides. Transfer roast to a plate. Pour off all but 1/4 cup drippings from the Dutch oven. Stir flour into the pan. Cook over medium heat, stirring, until flour mixture is lightly browned. Return roast to the pan. Add onions. Roast about 1 3/4 hours for medium rare. Transfer roast to a cutting board and let stand 5 to 10 minutes before slicing. Stir the broth and wine into the pan and heat to a boil. Reduce heat to medium and simmer until gravy thickens, stirring occasionally. Serve roast with gravy and onions.
Serves 6.
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