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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 8 |
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Ingredients:
3 tablespoons pickling spice |
2 onions, sliced |
1 carrot, sliced |
1 cup water |
1 cup dry red wine |
1 cup burgundy |
1 tablespoon salt |
1/2 teaspoon pepper |
2 bay leaves |
1 (4-pound) sirloin tip roast |
3 tablespoons vegetable oil |
1/4 cup all-purpose flour |
1 tablespoon sugar |
3/4 cup crushed gingersnaps (about 12) |
Directions:
1. Tie pickling spice in a cheesecloth bag.
2. Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade.
4. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
5. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm.
6. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes. Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon. Serve gravy with roast.
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