Categories: Beef Main Dish

Ingredients

• 1 (4 lb.) beef sirloin tip roast
• 1 to 2 bacon slices, chopped
• 2 Tbsp. all-purpose flour
• 2 Tbsp. vegetable oil
• 1 3/4 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 cup bourbon
• 1 cup burgundy or other dry red wine
• All-purpose flour

Directions

1. Cut deep slits in fatty portion of roast; insert chopped bacon. Sprinkle roast with 2 Tbsp. flour.
2. Brown all sides of roast in hot oil in an ovenproof Dutch oven. Add 1 tsp. salt, 1/2 tsp. pepper, and next 4 ingredients; bring to a boil over medium heat. Boil, stirring constantly, 3 minutes. Remove from heat, and cover.
3. Bake at 325 degrees for 1 1/2 hours or until tender.
4. Remove roast from Dutch oven; keep warm. Measure drippings. and return to Dutch oven. Whisk together 1/4 cup water and 1 Tbsp. flour per cup of drippings. Whisk flour mixture, remaining 3/4 tsp. salt, and remaining 1/4 tsp. pepper into drippings; cook over medium heat, stirring constantly, until thickened. Serve with roast.

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