Mistral's red wine-braised tri-tip pot roast Recipe - Los Angeles Times

Ingredients

• 1 (2 to 2½ pound) tri-tip
• Kosher salt and pepper
• ¼ cup olive oil
• 2/3 pound carrots, peeled and cut into 1-inch pieces
• 1/3 pound celery, cut into 1-inch pieces
• 2/3 pound onion, peeled and coarsely chopped
• 3 cups red wine
• 1 tablespoon cornstarch
• 4 sprigs thyme
• 1 to 2 bay leaves