Pot Roast Tri-tip Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Sirloin tri-tip,
Salt and pepper, as desired
2 tbsp: Oil,
1 medium: Onion, peeled and quartered
1: Carrot, cut up
1: Celery stalk, chopped
2 tbsp: Flour,
1 cup: Red wine,
3 cup: Chicken broth,
1 tsp: 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, 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Meats