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Classic Roast Beef and Gravy

From

December/January 2009

Classic Roast Beef and Gravy

For our Classic Roast Beef and Gravy recipe, we settled on a top sirloin roast with a thick fat cap, which rendered as the beef roasted and kept it moist. We seared each side before roasting to develop a flavorful crust. The right roasting temperature produced juicy meat (having expelled very little liquid), but it left precious little liquid in the roasting pan. Without pan drippings to make gravy, we used the rendered fat and flavorful brown bits left behind from searing the meat on the stovetop as our gravy base.

Serves 6 to 8

For the 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.

Ingredients

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