Yield: 4 servings
INGREDIENTS:
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 2 lbs. tri tip pieces {or a 2 lb. tri tip roast, cut into large pieces}
- salt & pepper, to taste
- 1-10.5 oz. can beef consomme
- 1 can water
- 2 bay leaves
- 3/4 teaspoon dried thyme leaves
- 3 tablespoons softened butter
- 3 tablespoons flour
- more water, if needed
- 1 recipe of my Perfect Mashed Potatoes
DIRECTIONS:
- Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.
- Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.
- Serve with Mashed Potatoes.
