Pot Roast Tri-Tip
2 lb Sirloin tri-tip Salt and pepper -- as desired 2 tb Oil 1 md Onion -- peeled and quartered 1 Carrot -- cut up 1 Celery stalk -- chopped 2 tb Flour 1 c Red wine 3 c Chicken brot...
Ingredients
- 2lbsirloin tri-tip
- 1medium onion -- peeled and quartered
- 1carrot -- cut up
- 1celery stalk -- chopped
- 2tbsp flour
- 1cup red wine
- 3cup chicken broth
- 1tsp thyme
Directions
- 1
2 lb Sirloin tri-tip Salt and pepper -- as desired 2 tb Oil 1 md Onion -- peeled and quartered 1 Carrot -- cut up 1 Celery stalk -- chopped
- 2
Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat
- 3
Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes
- 4
Stir in the flour, then add the wine and broth
- 5
Replace the meat in the casserole, add the thyme, cover and cook over low heat until meat is tender, about one hour
- 6
When the meat is tender, remove it from the pot and strain the sauce
- 7
Discard vegetables
- 8
Slice the meat and arrange on a platter