Classic Williams Roast
- Preparation Time: 5 minutes
- Total Cooking time: 3-4 hours
Are you ALWAYS on the run? If so, this recipe will be perfect for you!
Taken from the ‘Good To Go’ cookbook by Kathleen C. Hanna. Published by Storey Publishing storey.com.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | 4 lb | Sirloin tip or Rump roast |
| 1 | med | onion chopped |
| 1 | 1oz | package au jus natural style gravy mix |
| 1 | cup | water |
| 1/4 | cup | ketchup |
| 1/2 | cup | dry red wine |
| 2 | tsp | Dijon mustard |
| 1 | tsp | Worcestershire sauce |
| 1/4 | tsp | garlic powder |
| 1/4 | tsp | salt |
| 1/4 | tsp | black pepper |
To prepare:
- Preheat oven to 350
- Coat a large Dutch oven or roasting pan with cooking spray and place the beef in the pan. Scatter the onion over the roast.
- Combine the gravy mix, water, ketchup, wine, mustard, Worcestershire, garlic powder, salt & pepper; whisk till combined.
- Pour the gravy mixture over roast, cover, cook for 3-4 hours or till ‘butter knife’ tender. Let the meat rest for 10 minutes and serve. 6 servings
Tip* add peeled carrots in the last hour for added sweetness.
