*  Exported from  MasterCook  *
 
                             POT ROAST TRI-TIP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Sirloin tri-tip
                         Salt and pepper -- as desired
    2       tb           Oil
    1       md           Onion -- peeled and quartered
    1                    Carrot -- cut up
    1                    Celery stalk -- chopped
    2       tb           Flour
    1       c            Red wine
    3       c            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.
  
 
 
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