Bbq Garlic Crusted Roast Sirloin W Wine Gravy Food

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BBQ SIRLOIN ROAST



BBQ Sirloin Roast image

Grill with indirect heat to make this BBQ Sirloin Roast. The BBQ Sirloin Roast features a delicious dry rub of black pepper, chili & garlic powder.

Provided by My Food and Family

Categories     Beef

Time 1h15m

Yield 12 servings

Number Of Ingredients 5

1 Tbsp. chili powder
1-1/2 tsp. black pepper
1 tsp. garlic powder
1 beef sirloin tip roast (3 lb.)
3/4 cup KRAFT Original Barbecue Sauce, divided

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Mix seasonings; rub onto all sides of meat.
  • Place meat on grate over unlit area; cover. Grill 1 hour or until meat registers 140ºF when tested in center with meat thermometer, monitoring for consistent grill temperature. Brush meat with 1/4 cup barbecue sauce. Grill 10 min. or until meat registers 150ºF. Transfer meat to carving board; tent with foil. Let stand 10 min. or until medium doneness (160ºF).
  • Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g

POT ROAST WITH RED WINE GRAVY



Pot Roast With Red Wine Gravy image

This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.

Provided by BearsFanJeff

Categories     Meat

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs beef roast (I use a rump roast)
1 1/2 cups red wine
1/2 cup water
6 garlic cloves, whole
1 large onion
1 cup baby carrots, whole
1 tablespoon worchestershire sauce
3 tablespoons brown sugar
2 beef bouillon cubes
1 teaspoon dried basil
1 tablespoon horseradish
salt and pepper
4 tablespoons butter
3 tablespoons flour

Steps:

  • Make six deep slits into the roast. Insert one clove of garlic into each slit.
  • Slice 1/2 of the onion. Layer on the bottom of the crock pot.
  • Add baby carrots.
  • Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
  • Finely chop remaining onion.
  • Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
  • Cook roast on low heat for 6-7 hours.
  • Turn roast over halfway through cooking to allow both halves to cook in the juices.
  • Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
  • Puree remaining juices, onions, and carrots in a food processor to make a gravy.
  • Pour gravy into a medium saucepan and heat on low.
  • Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
  • Wisk paste into gravy mix. Continue to heat until thickened.
  • Slice roast, serve with gravy and enjoy!

ROAST WITH GRAVY



Roast with Gravy image

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Provided by Laura Tanner-Humphreys

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
1 ½ cups water
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
½ cup water
salt to taste

Steps:

  • Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  • Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  • Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  • Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g

CROCK POT BEEF WITH MUSHROOM AND RED WINE GRAVY



Crock Pot Beef With Mushroom and Red Wine Gravy image

Make and share this Crock Pot Beef With Mushroom and Red Wine Gravy recipe from Food.com.

Provided by mary winecoff

Categories     Meat

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef stew meat, well trimmed and cut into 1 inch cubes
2 medium onions, cut into 1/2 inch wedges
1 (8 ounce) package baby portabella mushrooms (crimini or other mushroom may be used)
1 (1 ounce) package beefy onion soup mix (one envelope)
3 tablespoons cornstarch
salt and pepper
1 1/2 cups wine, dry and red

Steps:

  • Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
  • Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
  • Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
  • Stir well before serving.

BALSAMIC POT ROAST WITH RED WINE GRAVY



Balsamic Pot Roast With Red Wine Gravy image

Slow cooker pot roast that cooks all day in a delicious balsamic sauce. Make a delicious, rich gravy to top it off. I typically shred the roast using a couple forks. It will be so tender, it will fall apart. I make an open face sandwich topping some toasted ciabatta roll with some of the roast and the gravy as the finishing touch!

Provided by manda10s

Categories     Meat

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck roast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 tablespoon pepper
1 cup onion
1/2 cup tomato sauce
1/2 cup balsamic vinegar
1 cup beef stock
3 tablespoons butter
4 tablespoons flour
1 cup red wine

Steps:

  • Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
  • Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
  • Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
  • In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
  • Cook on low for 6-8 hours.
  • Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
  • In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
  • Deglaze the pan with your red wine. Make sure you continuously whisk!
  • Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
  • Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!

Nutrition Facts : Calories 544, Fat 22.8, SaturatedFat 11.8, Cholesterol 172.6, Sodium 1239.1, Carbohydrate 22.7, Fiber 2, Sugar 8.3, Protein 51.2

SIRLOIN ROAST WITH GRAVY



Sirloin Roast with Gravy image

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (3 pounds)
2 garlic cloves, minced
1 to 2 tablespoons coarsely ground pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

ROAST SIRLOIN OF BEEF & PORT GRAVY



Roast sirloin of beef & Port gravy image

Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget

Provided by Matt Tebbutt

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 10

3 garlic cloves , finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef
1 garlic clove
1 bay leaf
few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

Steps:

  • For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
  • When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
  • To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 52 grams protein, Sodium 0.32 milligram of sodium

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