Tri-Tip Roast |
Course : Crockpot
Serves: 4 |
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Ingredients:
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 |
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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.
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