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3 cups White Wine 1/2 tsp. Ground Black Pepper
1 cup Water 1/2 tsp. Dried Thyme
2 Onions, thinly sliced 1 5-lb. Sirloin Tip Roast
2 cups peeled, sliced Carrots 2 Tbsps. Vegetable Oil
2 cloves Garlic, crushed 1 cup Beef Broth
2 tsps. crushed Dried Parsley 1 cup Tomato Sauce
1 Bay Leaf 3 Tbsps. Cornstarch
1 tsp. Salt 3 Tbsps. Water
In a medium bowl combine wine, 1 cup water, onions,

carrots, garlic, parsley, bay leaf, salt, pepper and thyme. Place sirloin roast in a large glass or plastic bowl and pour marinade on top. Turn over a few times to fully coat with marinade. Cover and refrigerate overnight. When ready to cook, pre-heat oven to 325°F. Remove meat from marinade and pat dry with paper towel, reserving marinade. Heat oil in a heavy skillet and brown meat on all sides. Place browned roast in a baking pan and add beef broth, tomato sauce and reserved marinade. Cover and bake 2 to 3 hours or until done (140°F for rare and 160°F for medium). Remove meat from the pan and hold warm. Strain juices into a saucepan. Mash onion and carrots, add to saucepan. Dissolve cornstarch in 3 tablespoons of water and add to saucepan. Stir over medium heat until sauce is thickened. Serve alongside meat.