Ingredients: |
Ingredients: 2 T olive oil
1 tri-tip roast
salt & pepper to taste
1 large onion, roughly chopped
3 carrots, trimmed & roughly chopped
2 stalks celery, trimmed & roughly chopped
1 whole head of garlic, unpeeled, cut
horizontally to expose cloves
6 bay leaves
1 T black pepper
1 T dried thyme
4 T flour
1 small can tomato past
Approx. 4 cups of beef broth
Optional: Lawry's Seasoned Salt & Kitchen
Bouquet
1 T arrowroot or cornstarch
2 T dry red wine, such as Burgundy
|
Directions: |
Directions:Preheat oven to 350º. In a large flameproof casserole, heat oil over med-high heat. Pat meat dry with paper towels & season with salt & pepper. Brown meat on all sides. Remove meat, leaving juices in pan. Add onion, carrots, celery, garlic, bay leaves, pepper and thyme. Reduce heat to low and cover. Cook veges covered on low heat for about 6 minutes, stirring occasionally. Add flour and stir until roux is slightly browned. Stir in tomato paste. Return meat to pan and add enough broth to just cover the meat. Bring to boil on top of stove. Cover and place in preheated 350º oven. Simmer until fork-tender, about 1 1/2 hours. Remove meat. Strain sauce and discard the contents of strainer. Place sauce in a pan and simmer slowly; the fat will rise to the top. Skim off fat. Adjust seasoning, adding salt & pepper if needed - or a little seasoned salt. For added color, add a little Kitchen Bouquet. If sauce needs further thickening: Combine arrowroot or cornstarch with wine in a small bowl; stir until dissolved. Stir mixture into sauce. Cook 2-3 minutes, stirring frequently. If you want the sauce thicker still, repeat. |
This recipe for Hans Prager's Yankee Tavern Pot Roast is from