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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (4-pound) beef sirloin tip roast |
1 to 2 bacon slices, chopped |
2 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
1 3/4 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1 cup bourbon |
1 cup burgundy or other dry red wine |
all-purpose flour |
Directions:
1. Cut deep slits in fatty portion of roast; insert chopped bacon. Sprinkle roast with 2 tablespoons flour.
2. Brown all sides of roast in hot oil in an ovenproof Dutch oven. Add 1 teaspoon salt, 1/2 teaspoon pepper, and next 4 ingredients; bring to a boil over medium heat. Boil, stirring constantly, 3 minutes. Remove from heat, and cover.
3. Bake at 325° for 1 1/2 hours or until tender.
4. Remove roast from Dutch oven; keep warm. Measure drippings, and return to Dutch oven. Whisk together 1/4 cup water and 1 tablespoon flour per cup of drippings. Whisk flour mixture, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper into drippings; cook over medium heat, stirring constantly, until thickened. Serve with roast.
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