2 1/2 pounds tri-tip or chuck roast, trimmed of fat Salt, pepper 1/4 cup oil 1 white onion, chopped 2 carrots, chopped 2 stalks celery, chopped 3 cloves garlic, minced Dried rosemary or thyme 1/4 cup tomato puree 2 cups dry red wine 1/4 cup flour 1 tablespoon butter

Step 1 Season beef with salt and pepper. Heat oil over medium-high heat in roasting pan and sear beef until evenly browned on all sides, about 15 minutes. Remove from pan and keep warm.

Step 2 Add onion, carrots, celery, garlic, dash sugar and dash rosemary to pot. Saute over medium heat until onion is browned, 15 minutes. Add tomato puree and saute several seconds. Add wine and simmer over medium-high heat until reduced by half, about 20 minutes. Add flour to sauce, stirring until smooth. Simmer a few minutes.

Step 3Return beef to pan and bring sauce to boil. Cover and bake at 350 degrees until beef is fork-tender, 1 1/2 to 2 hours.

Step 4Remove beef and keep warm. Skim off fat and strain sauce. Heat sauce and simmer until thickened and reduced slightly, 5 minutes. Adjust seasoning. Swirl in butter and mix well.

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