The Sirloin Beef Roast in Burgundy Wine Sauce

For the beef lover, this dish is sure to please. Takes a little time to make, but just WAIT till you enjoy the fruits of your labor. Serving size should be about 4 oz cooked beef per person, which is around the size of a deck of cards, or the palm of your hand. Can’t wait for you to try this. Here we go….

3 lb or 4 lb beef sirloin roast
4 teaspoons extra virgin olive oil
1/4 cup EACH diced onions, celery, and bell pepper (OR you can find the seasoning blend in your grocer’s produce section that may also include parsley and garlic. If so, then just add 3/4 cup of the already prepared seasoning blend)
3 cups water
1 cup carrots, cut any way you want
1 teaspoon sea salt
freshly ground pepper
2 cloves garlic, chopped, or 1 teaspoon jarred garlic
1/2 teaspoon ground bay leaves, or 1 large bay leaf
1/2 cup Burgundy cooking wine
1 cup cold water mixed well with 2 tablespoons of corn starch
cooking pot with lid

Heat oil in pot on medium. Sear roast on both sides, browning for about 4 minutes on each side to seal in juices. Add your seasoning blend and saute’ for 2 more minutes, until looks tender. Add all ingredients to pot that are listed above, except the Burgundy cooking wine and corn starch /water mixture. Let cook, covered,  on medium, for 1 hour. Slice your roast thin, put back into pot, adding your Burgundy cooking wine and your water with corn starch. Make sure to mix your corn starch in COLD water first (will look like milk) THEN add it to your hot liquid. This will thicken your Au jus. Cook covered, on medium low, for another 30 minutes, stirring every 10 minutes. If gravy gets too thick, add another cup of water and 1/4 teaspoon sea salt and stir. Can be served over rice or pasta. Enjoy!

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