Beef Roast with Burgundy Gravy
lb.) sirloin tip roast
1 1/4 t. pepper, divided
1/2 c. warm water
1/3 c. all purpose flour
1 c. ready to serve beef broth
1/2 c. dry red wine
Rub roast with salt and 1 t. pepper. Place on rack in preheated 500 degree oven.
Immediately reduce heat to 325. Cook for 1 hour and 10 minutes.
Remove roast from pan. Remove fat from drippings. Reserve 1/4 c. fat. Add warm
water to remaining drippings in pan.
Stir to loosen browned particles. Strain mixture, reserving 3/4 c. Heat reserved
1/4 c. fat in small skillet, add flour, stirring until smooth. Cook 1 min.
Gradually add reserved 3/4 c. drippings, beef broth and wine. Cook over med.
heat stirring constantly until thickened.
Stir in remaining 1/4 t. pepper. Serve with sliced roast.