Tri-Tip Roast

Course : Crockpot
Serves: 4
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2 pound sirloin tri-tip roast
1 teaspoon 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 / Directions:

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.

2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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