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 :

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