Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2 pound       sirloin tri-tip roast
                        salt and pepper -- to taste
   2      tablespoons   vegetable oil
   1      medium        carrot, -- cut up
   1      medium        onion, -- peeled and quartered
   1      stalk         celery, -- chopped
   2      tablespoons   all-purpose flour
   1      cup           red wine
   3      cups          chicken broth
   1      teaspoon      thyme

Preparation:

Pat the meat dry; sprinkle with salt and pepper. Heat the oil in a large pot or Dutch oven; add the meat and brown on all sides over high heat. Place vegetables in the crockpot with a small amount of oil. Cook until onions are limp. Stir in flour, then add wine and chicken broth. Add the meat, then the thyme. Cover and cook on low for 8 to 10 hours. Remove meat. Strain the sauce and discard the vegetables. Slice the meat and arrange on a platter. Serve the sauce separately.