POT ROAST TRI-TIP – Beef Veal Food Recipes

Recipe ingredients and directions:

Makes 6 to 8 servings

2 lb sirloin tri-tip

salt

pepper

2 T oil

1 med onion, peeled and quartered

1 carrot, cut up

1 celery stalk, chopped

2 T flour

1 c red wine

3 c canned or fresh chicken broth

1 t thyme

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, for five minutes. Stir in

the flour, then add the wine and broth.

Replace the meat in the casserole, add the thyme, cover and cook

over low heat until meat is tender, about one hour.

When the meat is tender, remove it from the pot and strain the

sauce. Discard vegetables.

Slice the meat and arrange on a platter. Serve the sauce separately.

Category: Beef Veal Recipes