SIRLOIN TIP ROAST WITH PORT, ONION AND MUSHROOM AU JUS

(RECIPE POSTED BY DARLENE FALLS)

3 lb sirloin tip roast
1 tbsp vegetable oil and butter
Greek Seasoning, Club House ( I love this spice blend and use it all the time)

1 large onion
2 cups of mushrooms, halved
1 cup port wine
1 cup chicken stock
2 tbsp balsamic vinegar
1 tbsp dijon mustard

make a rue mix...
1 1/2 tsp butter, soft
1 1/2 tsp flour---mash these together until smooth and refrigerate for 15 minutes

Rub seasoning on roast, and some pepper.
Heat oil in skillet, and brown the roast all over.
Transfer to roasting pan and roast in slow oven for about 2 hours, or until it's done to your liking.

Peel and cut onion in wedges and sautee with mushrooms until golden.
Add Port, stock, vinegar and mustard, bring to a boil.
Reduce heat and simmer about 15 minutes.
Whisk in the rue mix until it is thickened.
Serve with the beef.
Roast some potatoes along side the roast pan.

I served this with broccoli and cauliflower and some nice rosemary bread from the market. It was yummy.

*Monica Black DiCesare wrote:
I think I would try beef stock instead of chicken, just to enhance the flavours. Sounds wonderful though! You can't go wrong with any recipe if it has dijon and balsamic vinegar in it!!!