Beef Ragout

3 TBS olive oil
2 lb sirloin tip roast

4-6 c. beef broth, warmed
1 c. hearty red wine
1 - 8 oz can tomato sauce

1 tsp thyme
1 tsp rosemary
1/2 tsp fresh ground peppercorns

1 large onion, quartered & sliced thin
5 cloves garlic, sliced

1 c. baby carrots, sliced into chunks
1 TBS coarse sea salt

Heat oil in large Dutch oven/cast iron pot; add roast & cook, turning often, until all sides are seared.

Pour warmed broth, wine & tomato sauce over roast; heat to boiling. Add onion & garlic. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 2 hours. Add more broth if necessary to keep meat evenly covered. Add carrots & salt; simmer an additional 1/2 hour.

Remove roast from liquid. Shred (you should be able to just pull the meat apart) & return to pot. Simmer another 1/2 hour. Liquid should be thickened naturally; if it needs a little help, mash together 3 TBS softened butter & 2 TBS flour to make a buerre manie & stir into liquid until well blended. Heat an additional 10 minutes to thicken.

Serve over mashed potatoes.