Old-Fashioned Pot Roast
Yield: 6 to 8 servings
- 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
- Cut deep slits in fatty portion of roast; insert chopped bacon. Sprinkle roast with 2 tablespoons flour.
- 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.
- Bake at 325° for 1 1/2 hours or until tender.
- 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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