Sunday Roast Beef and Gravy

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I made this using a cheaper tri tip roast, cooked 40 minutes for a 3lb roast, and it came out a beautiful medium rare. Served with the Yorkshire puddings from this show which also came out well.

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It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 after about 10 minutes. The gravy had burgundy wine that I got it at walmart for $3, low salt beef broth and onions. It was at a rapid boil while the meat cooked. I took the meat out when my thermometer read 145 degrees and let it rest for a bit. I took the lump of fat that was on top and put it in the boiling gravy pot. I mixed a tablespoon or two of flour into a bit of cold water, and added that to the gravy. The gravy boiled down quite a bit. It was great with carrots and potatoes.

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Great simple recipe, I used a meat thermometer and used the 15 min as a guideline. Took it out at 128 and it was perfect mid-rare. (after resting

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The gravy was fabulous. However, it took an hour and a half to simmer down. This meant that the roast rested for all that time. The recipe says to cook 15 minutes for each pound of roast to arrive at medium rare. This is what I did with our 4.5 lb. ($45.00 roast. After sitting for an hour and a half, the roast was very well done. Such a tragedy since the gravy was so very outstanding. This is why I must only award three stars to this recipe. I would recommend pulling the roast out about halfway through the recommended cooking time. Fix the gravy and then check for desired doneness. After the gravy is fixed, pour it into another pot and return the roast to the oven for a while longer, if necessary. At least that will be my approach the next time I serve this otherwise excellent recipe.

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Just made this tonight for dinner and it was absolutely delicious. It was great to find a simple recipe to make a great tasting roast. It was definitely a family pleaser with plenty of left overs to make some sandwiches for lunch tomorrow.

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The gravy just didn't taste as great as it sounded. The meat was actually flavored really well with just salt and pepper. Overall, good dish, but just not my favorite "wow" dish to serve at a dinner party.

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This is such an impressive recipe to serve. Simple yet elegant. Be sure to allow ample time for reduction of wine and stock. Turns out well with less expensive cuts of meat as well. I serve roasted potatoes and ginger glazed carrots, I believe that was used as a side on the original episode.

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The roast came out perfect and the gravy was great soooo good. thank you for the recipes.

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Loved the meat...cooked perfectly medium-rare for our liking. Somehow I messed up the gravy, though. That's what I get for trying to alter the recipe. Came out WAY too salty but the meat was juicy enough that we didn't miss the gravy (which was so thin

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easy, quick to execute - simple. A favorite for a simple day, but tasty to impress someone...