Pot Roast Tri-Tip
131
131
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.
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?
