SIR RECIPE RECIPES

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SIRLOIN ROAST WITH GRAVY RECIPE: HOW TO MAKE IT



Sirloin Roast with Gravy Recipe: How to Make It image

This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. —Rita Clark, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (3 pounds)
2 garlic cloves, minced
1 to 2 tablespoons coarsely ground pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Nutrition Facts : Calories 241 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 358mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 35g protein. Diabetic Exchanges 5 lean meat.

HOMEMADE PEANUT BUTTER RECIPE | ALTON BROWN | FOOD NETWORK



Homemade Peanut Butter Recipe | Alton Brown | Food Network image

Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.

Provided by Alton Brown

Total Time 5 minutes

Prep Time 5 minutes

Yield approximately 1 1/2 cups

Number Of Ingredients 7

15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Steps:

  • Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
  • Preheat the oven to 350 degrees F.
  • Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
  • Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
  • If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Nutrition Facts : Calories 109 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 3 grams, FiberContent 2 grams, ProteinContent 5 grams, SugarContent 1 grams

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