Pot roast tri-tip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sirloin tri-tip |
| Salt and pepper -- as | ||
| Desired | ||
| 2 | tablespoons | Oil |
| 1 | medium | Onion -- peeled and |
| Quartered | ||
| 1 | Carrot -- cut up | |
| 1 | Celery stalk -- chopped | |
| 2 | tablespoons | Flour |
| 1 | cup | Red wine |
| 3 | cups | Chicken broth |
| 1 | teaspoon | Thyme |
Directions
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, Serve the sauce separately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :