Wow this roast has a ton of flavor!
I make a lot of pot roasts. Really how different can they be . . . or so I thought.
This roast is well seasoned. The thyme and pepper, along with the bay leaf meld well together.
The onion soup mix adds a very interesting flavor combination. It is amazing how much flavor a small packet of seasoning can provide.
The wine is also a great addition. It blends with the seasonings and the meat drippings and gives the gravy a ton of flavor.
The meat was very moist and delicious. The vegetables were perfectly cooked as well!
NEW ENGLAND SIRLOIN DINNER
6 Pound Sirloin Pot Roast
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Pepper
1 Bay Leaf
2 Pounds Small New Potatoes, Halved
1 1/2 Pounds Carrots, Peeled, Chopped
Dry Red Wine
1 Package Onion Soup Mix
2 Tablespoons Flour
Preheat oven to 350 degrees. Rub the roast with thyme, pepper and crumbled bay leaf. Place the roast in a roasting pan lined with foil. Center roast in pan and arrange potatoes and carrots around it. Pour about 1/2 cup of the red wine over the roast and vegetables. Sprinkle with contents of the onion soup mix packet on the roast and vegetables. Cover with foil and roast for 2 1/2 to 3 hours, until roast is tender. Pour drippings into a saucepan, skim off fat. Boil and reduce to 1 1/2 cups. Add beef stock to get the correct measurement if there were not enough drippings. Combine flour with two tablespoons of water, whisk to make a slurry. Add slurry to saucepan, bringing to a boil. Simmer 3 minutes until thickened. Serve sliced meat with vegetables and gravy.
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