Sirloin Roast in Cabernet | Virginia DWR

Ingredients

• ¼ lb. fatback or side meat, diced
• 1 large yellow onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 small turnip, diced
• 1 tomato, seeds removed
• 1 can beef stock or equivalent of venison stock
• 2 sprigs parsley
• 1 teaspoon thyme
• 8 black peppercorns
• 4 tablespoon salted butter
• 4 tablespoon olive oil
• 1 bottle cabernet sauvignon
• Salt and pepper to taste