1 1/2 quarts beef tri tip
1/4 cup white wine
1 tablespoon salt
5 tablespoons olive oil
2 tablespoons cider vinegar
3 tablespoons distilled white vinegar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
3 teaspoons seasoned salt
1 teaspoon dried sage
2 teaspoons dry mustard
3 cloves garlic, minced
2 teaspoons crumbled mushrooms
Fill an 8-in. square baking dish with ketchup. Cover and refrigerate overnight. Prepare the dish as directed on package for a 2 1/2 quart pan. Fill up sides and bottom, and crack the top of the dish until a thin syrup runs ooze a pale brown.
Add 2 tablespoons olive oil and vinegar and water to the pan. Bring to a boil. Pour in wine and wine over sauce, stirring frequently. Return to a boil. Bring to a boil. Reduce heat to medium. Reduce heat to low. Cover faltering; bring to a simmer. Reduce heat to medium-low.
Brown meat, stirring often, about 3 minutes. Remove from foil. Place meat in foil. Place foil over pan. Cover. Reserve pan lid. Place pan over heat and allow to heat through (do not extend pan).
Heat 2 tablespoons olive oil in large skillet over medium heat. Cook and stir sausage until brown and crisp.
Stir in vinegar, and stir in wine and sauce. Pour over meat and vegetables.
Cook about 5 minutes, stirring occasionally. Spoon sauce over meat and vegetables. Repeat with remaining ingredients.