Ingredients

The following ingredients have 2 Servings
  • 2 lb beef roast (I used tri tip roast)
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 tsp paprika (I used smoked paprika)
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ½ tsp onion powder
  • 1 tbsp avocado oil or olive oil
  • 1 ½ cup beef broth
  • ½ cup white wine (or cooking wine)
  • 3 cloves garlic (minced)
  • 1 ½ tsp arrowroot powder
  • 1 ½ tsp cold water

Instruction

  • In a small bowl combine: sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together.
  • Rub seasoning mixture all over roast.
  • Heat a large stockpot over high and add 1 tbsp oil. Sear the roast on both sides until browned crust forms.
  • Pour beef broth and wine over the roast. Sprinkle minced garlic over the top. Bring to a boil, cover, and lower heat to medium low or low heat.
  • Cook for 40 to 50 minutes (or internal temp reaches 145 F to 150 F), turning roast over halfway through cooking time (turn after 20 minutes).
  • Remove roast from pot and let rest at least for 8 to 10 minutes before cutting.
  • In a small bowl combine: arrowroot powder and cold water. Stir until mixed.
  • Bring the sauce in the stock pot to a boil and pour in the arrowroot powder mixture. Boil and stir until sauce slightly thickens. Turn down heat.
  • Slice roast and pour or ladle sauce over sliced roast.