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Classic Roast Beef and Gravy


Serves 6-8
For best flavor and texture, refrigerate the roast overnight after salting. If you don't have a V-rack, cook the roast on a wire rack set inside a rimmed baking sheet.


1 top sirloin roast (about 4 pounds), fat trimmed to 1/4 inch thick
salt and pepper
1 tablespoon vegetable oil (I ended up using 2 tablespoons – the first one evaporated pretty quickly!)
8 ounces white mushrooms, copped
2 onions, chopped fine
1 carrot, peeled and chopped
1 celery rib, chopped
1 tablespoon tomato paste
4 garlic cloves, minced
1/4 cup flour
1 cup red wine
2 cans low-sodium beef broth (or four cups total)
1 teaspoon Worcestershire sauce



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