Slow Cooked Tri Tips & Gravy with Mashed Potatoes

• Meat

  • 1 10.5 oz. can Beef consomme
  • 2 lb Tri tip

• Produce

  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 Recipe of my perfect mashed potatoes
  • 3/4 tsp Thyme, dried leaves
  • 1 Yellow onion, medium

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

• Liquids

  • 1 More water
  • 1 can Water

Found on laurenslatest.com

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.