GRAVY WITH ROAST
MAKES 8 SERVINGS.
2 cups low sodium beef broth
1 tbs balsamic vinegar
2 tbs teriyaki sauce
3 pound beef roast
2 onions, cut in rings
3 tbs flour
2 tbs Dijon mustard
1/4 cup ketchup
1 cup dry red wine or broth
HEAT oven to 400 degrees. Coat a roasting pan with cooking spray. Scatter onion rings over bottom of pan. Pour wine into pan. Place roast in center of pan on top of onions. In a bowl, stir together ketchup, teriyaki sauce, mustard and vinegar until blended. Remove 2 tbs of ketchup mixture to a bowl, reserve for making gravy. Brush some of the remaining ketchup mixture over top and sides of roast. Roast in oven, basting occasionally with rest of ketchup mixture for 1 1/4 hours or until done. REMOVE roast to cutting board, cover with foil. Remove onions from roasting pan to bowl, cover with foil. Add 1/2 cup water to reserved ketchup mixture, whisk in flour until blended and smooth. Place roasting pan on stovetop. Add broth, cook 2 min. whisk in flour mixture, cook until thickened. Pour into a bowl. Thinly slice roast. SERVE with onions and gravy...
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