Southern Living
8 servings


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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)


Prep: 20 Minutes
Cook: 2 Hours, 30 Minutes
Marinate: 8 Hours

Tie pickling spice in a cheesecloth bag.

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.

Remove roast from marinade, reserving marinade.

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.

Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm.

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.

Created date

October 2003