3-4 lb. sirloin tip roast
4 med. potatoes, peeled and chunked
3 carrots, peeled and chopped
2/3 c. water
1 sm. can Italian stewed tomatoes
1/3 c. red cooking wine
1 tbsp. butter
Flour
Salt and pepper
3 dashes of Worcestershire

Coat roast with flour, melt butter in skillet, braise (brown) roast in skillet. (This seals juices for a tender roast.) Place roast in 4 or 5 quart covered roasting pan or casserole dish. Add water, Worcestershire sauce, salt and pepper to taste. Cook at 350 degrees for 1 hour.

Add potatoes, carrots, onion, wine and stewed tomatoes. Potatoes and carrots should submerge in liquid. Cook 45 minutes longer or until potatoes and carrots are tender. Remove and slice roast, use tomatoes and juices to coat meat to serve.