Pot Roast Tri-Tip

* Exported from MasterCook *

POT ROAST TRI-TIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 broth
1 t Thyme

PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat
the oil in a large flame-proof casserole, add the meat
and brown on both sides over high heat. Remove the
meat from the pot, reduce heat to medium and add
onions, carrots and celery and cook, stirring, for
five minutes. Stir in the flour, then add the wine and
broth. Replace the meat in the casserole, add the
thyme, cover and cook over low heat until meat is
tender, about one hour. When the meat is tender,
remove it from the pot and strain the sauce. Discard
vegetables. Slice the meat and arrange on a platter.
Serve the sauce separately.



- - - - - - - - - - - - - - - - - -