Tri Tip Roast

1 cup brown sugar
1/2 cup kosher salt
2 bay leaves
1 tsp coriander seeds
1 tsp peppercorn
2 cups red wine
2 cups ice
2 lb tri tip roast
3-4 T olive oil
2 garlic cloves, minced
3/4 cup beef broth
3/4 cup red wine
3/4 cup water
1 tsp rosemary
3 bay leaves

Bring 1cup brown sugar, 1/2 cup kosher salt, 2 bay leaves, 1tsp coriander seeds, 1tsp peppercorn, and 2 cups red wine to a boil. Reduce heat and simmer for 5 mins. Pour into a large bowl and add 2 cups of ice to cool. Pour contents into a ziploc gallon bag and add 2lb trip tip roast. Refrigerate at least 8 hours or overnight. Remove meat from bag (you can throw contents of bag away), pat dry, and rub pepper all over it. In a large Dutch oven, heat 3-4 tablespoons of olive oil over high heat. Add 2 sliced garlic cloves and simmer until fragrant. Add the meat and sear for 2 mins per side. Add 3/4 cup beef broth, 3/4 cup red wine, 3/4 cup water, a tsp of Rosemary, and 3 bay leaves. Cover and put in a 300 degree oven. Cook about 2-2 1/2 hours. Remove and let sit for at least 5 mins before serving.

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