Bistro Garden Pot Roast Recipe - Los Angeles Times

Ingredients

• 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
• 3 large baking potatoes, peeled
• 1/2 onion, finely chopped
• 1 bunch chives, finely sliced
• 2 eggs
• 1/3 cup flour
• Oil, for frying