ROAST BEEF WITH BASIC BEEF GRAVY

Serves: 4-6

3 medium carrots, cut into sticks

3 medium celery stalks, cut into sticks

2 medium onions, cut into wedges

1/4 cup (60 mL) oil, divided

2 tbsp (30 mL) freshly ground pepper

1 tsp (5 mL) salt

2 1/2 lb (1.13 kg) boneless beef sirloin tip roast

Basic beef gravy (see recipe)

1. Preheat oven to 325 F (160 C). Combine carrots, celery, onions and 2 tbsp (30 mL) oil in a shallow roasting pan.

2. Combine remaining 2 tbsp (30 mL) oil, pepper and salt. Rub oil mixture evenly over all sides of roast. Heat a large non-stick frying pan over medium-high heat.

3. Add roast to frying pan and brown on all sides. Place roast on top of vegetable mixture in pan.

4. Roast for 1 1/2-1 3/4 hours or until a meat thermometer registers 155 F (68 C).

5. Transfer roast to a platter and cover with foil. Let stand for 15-30 minutes before carving.

6. The final temperature should be 160 F (70 C) for medium roast beef.