Italian Roast Beef 4
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INGREDIENTS 1/4-pound ground pork fat back or shortening
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Salt and pepper, to taste
5 to 6 pound sirloin tip roast
1 (8-ounce) can tomatoes
3 carrots, cut into chunks
5 cups water, divided
1/4 cup flourIn bowl, combine fat back or shortening with parsley, garlic, 1 teaspoon salt and pepper. Spread on top of roast. Place in a covered roaster pan; roast at 350 degrees for 1 hour. Add tomatoes and carrots. Cover and bake 1 hour longer, basting occasionally. Remove roast from drippings. (Chill roast for easier slicing). Refrigerate drippings to harden fat. Remove fat from drippings.
Pour drippings, tomatoes and carrots in sieve over saucepan. Press through sieve. Add 4 cups water. Bring to a boil over medium-high heat. Make a paste of flour and remaining 1 cup water. Add to pan and cook, stirring, until gravy thickens. (Additional water and thickening can be added if more gravy is desired.) Season with more salt and pepper, if desired.
Slice roast and put in baking dish. Pour gravy over meat. Cover, bake at 350 degrees for about 30 minutes.
Makes 20 to 24 servings