Roast Beef Gravy

Perfectly cooked roast beef with a great gravy...classic comfort food, at its best!!! since i use a low oven temperature to cook the roast to retain the flavorful juices, it's necessary to make a rich, meaty gravy without the pan juices...and it is a gravy worthy of my perfectly cooked roast beef!!!! if you find a lot of juice in the roasting pan, chances are that the meat will be dry and tough. Serve along with mashed potatoes and green beans, and you have an old-fashioned dinner...just like mama made!!!!!

Steps

Pat the roast dry with paper towels.

Rub 2 teaspoons salt evenly over the surface of the meat.

Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees.

Again , pat the roast dry with paper towels and rub with 1 teaspoon of pepper.

Heat the oil in a large dutch oven or heavy pot over medium-high heat until just smoking.

Brown the roast on all sides , 8 to 12 minutes , then transfer to a v-rack set inside of a roasting pan do not wipe out the dutch oven.

Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer , 1 1 / 2 to 2 hours.

Adjust cooking time , if you like your roast more or less done.

Here is a list of temperatures to test for doneness: cook until meat thermometer registers for -- rare - 115 to 120 degrees -- medium-rare - 120 to 125 degrees -- medium - 130 to 135 degrees -- medium-.

Ingredients

top sirloin roast, salt and pepper, vegetable oil, white mushrooms, onions, carrot, celery rib, tomato paste, garlic cloves, unbleached all-purpose flour, red wine, low sodium beef broth, worcestershire sauce