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Classic roast beef and gravy from Cook's Illustrated Magazine Special Issue: Classic Roasts & Simple Sides (2015) (page 17) by Cook's Illustrated Magazine

  • carrots
  • celery
  • garlic
  • onions
  • tomato paste
  • dry red wine
  • Worcestershire sauce
  • beef broth
  • white mushrooms
  • beef top sirloin

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Accompaniments: Whipped potatoes

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