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Pot Roast Tri-Tip

 

131

Yield

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

2 pounds beef, sirloin steak
tri-tip
1 x salt and black pepper
as desired
*
2 tablespoons vegetable oil
1 medium onions
peeled and quartered
1 each carrots
cut up
1 each celery stalks
chopped
2 tablespoons all-purpose flour
1 cup red wine
*
3 cups chicken broth
1 teaspoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 470g (16.6 oz)
Amount per Serving
Calories 55836% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 416mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 144g
Vitamin A 52% Vitamin C 6%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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