Sirloin Roast with Pan Gravy

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  • 1 – 2 LB Sirloin Roast
  • 1 cup of Beef Broth
  • 3 TBS Corn Starch
  • 1 cup of Cold Water
  • Cracked Black Pepper
  • Salt


It is really easy to create a tender delicious roast and pan gravy.
Salt and Pepper the roast on all sides and place in a baking dish. Pour 1 cup of beef broth in the baking dish. Cover with foil.
I prefer slow roasting on a lower temperature to break down the meat. Roast in a 300 degree oven 3 1/2 to 4 hours depending on size. The last 30 minutes remaining of cooking time, remove the roast from the oven to add thickener to make the gravy.
Add 3 tbs of corn starch to 1 cup of cold water and combine. Pour the corn starch mixture in the the dish and mix thoroughly with the beef broth. This will thicken and becomes the pan gravy. Return the roast to the oven uncovered for the remaining half hour.
When cooking is complete, take a pair of tongs or other utensil and break the meat up into the gravy and serve.
Side Dish Ideas:


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