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Italian Sirloin Roast

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  Boneless sirloin tip roast 5 Pound (1 Piece)
  Vegetable oil 2 Tablespoon
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Canned tomato sauce 8 Ounce (1 Can)
  Canned mushroom pieces 4 Ounce, drained (1 Can)
  Red wine vinegar 1 Tablespoon
  Fresh parsley 3 Tablespoon, chopped
  Brown sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Hot cooked spaghetti 2 Cup (32 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)

In ovenproof Dutch oven, brown roast on all sides in hot oil.
Pour off drippings.
Thoroughly combine onion, garlic, tomato sauce, mushrooms, vinegar, parsley, sugar, salt, oregano, basil and red pepper flakes.
Pour over meat.
Convection Bake at 300°F for 3 hours or until tender.
Remove roast from pan and slice into serving pieces.
Arrange over spaghetti and keep warm.
Combine flour and water; stir until smooth.
Stir into hot liquid.
Cook over medium heat until thickened, stirring constantly.
Pour over meat and spaghetti.

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