Roast with Tomato Broth *

4 cups beef broth

1 1/2 tsp tomato paste

1/2 large red onion, chopped
1 (2 3/4 pound) sirloin tip roast
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
4 slices bacon, diced
2 Tbsp flour
3 Tbsp butter

Bring beef broth to boil in saucepan.  Simmer until it is reduced by half, about 25-30 minutes.  Whisk in tomato paste.  Place meat and onion in crock pot.  Sprinkle with olive oil, salt, pepper and thyme.  Pour reduced broth over top.  Cook on low for 6-10 hours (the longer the better).  About 30 minutes to 1 hour before you are ready to eat, cook bacon in skillet.  Drain on paper towel lined plate and place bacon in crock pot.  Place 1 1/2 Tbsp butter on top of roast.  Melt last 1 1/2 Tbsp butter and mix with flour to form a smooth thick liquid.  Pour this liquid in the crock pot and lightly stir into juices.  Replace lid and continue cooking for remainder of time.  Before serving, shred meat.  It should be tender enough to even shred with a spoon!

Serves 6