Receta Bistro Garden Pot Roast

• 2 1/2 lb tri-tip or possibly chuck roast trimmed of fat Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. oil
• 1 x white onion minced
• 2 x carrots minced
• 2 x celery stalks minced
• 3 x garlic cloves chopped Sugar to taste Dry rosemary or possibly thyme to taste
• 1/4 c. tomato puree
• 2 c. dry red wine
• 1/4 c. flour
• 1 Tbsp. butter
• 3 lrg baking potatoes peeled
• 1/2 x onion finely minced
• 1 bn chives finely sliced
• 2 x Large eggs
• 1/3 c. flour Salt to taste Freshly-grnd black pepper to taste Oil for frying

Direcciones