Tri Tip Roast Recipe

Name: Tri Tip Roast Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 serving
Ingredients: 3 pound beef tri tip roast; 1 tablespoon oil; 1 tablespoon butter; 1/4 pound pancetta or bacon; 1 large yellow onion; 3 cloves garlic; 2 carrots; 2 celery ribs; 3 tablespoons all-purpose flour; 1 cup dry red wine; 2 cups good chicken broth; 2 tablespoons tomato paste; 4 sprigs thyme, or 1 teaspoon dried; 3 sprigs rosemary, or 1 teaspoon dried; 2 bay leaves; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons butter

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6
Calories
582 kcal
Course
Main Course

Tri Tip Roast Recipe

Nevaeh Sloan

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Tender, flavorful beef served with the most exquisitely flavorful gravy, this Tri Tip Roast is perfect for every occasion!

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Ingredients

Servings

3 pound beef tri tip roast
1 tablespoon oil (I use avocado oil for high heat cooking)
1 tablespoon butter
1/4 pound pancetta or bacon , diced (optional but contributes a ton of flavor)
1 large yellow onion , chopped
3 cloves garlic , minced
2 carrots , peeled and chopped
2 celery ribs , chopped
3 tablespoons all-purpose flour
1 cup dry red wine , e.g. cabernet sauvignon, pinot noir, merlot
2 cups good chicken broth
2 tablespoons tomato paste
4 sprigs thyme, or 1 teaspoon dried
3 sprigs rosemary, or 1 teaspoon dried
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter

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Instructions

Generously salt and pepper each side of the roast. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.
Add the pancetta or bacon the Dutch oven and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the flour and stir until combined and cook for another minute. Add the wine and boil until reduced by half, deglazing the bottom of the pan to loosen any bits. Add the chicken broth, seasonings, and tomato paste. Return the tri tip roast to the pot, bring to a boil.Stovetop Method: Reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. Oven Method: Preheat the oven to 325 F / 165 C. Place the oven-save Dutch oven in the middle of the oven and cook for 2 1/2 to 3 hours or until tender.Remove the roast from the pot and place it on a cutting board covered with aluminum foil while you prepare the gravy. Discard the bay leaves.
To Make the Gravy:You have a couple of options for the gravy: You can strain it to produce a "lighter", more transparent brown gravy, or you can use an immersion blender (or transfer it to an upright blender), to puree the vegetables as part of the gravy. It is entirely a matter of personal preference. Or, if you prefer a chunky sauce, just leave it as is and spoon it over the roast. If your gravy is too thin, you can dissolve a couple of teaspoons of cornstarch in a tablespoon of water and stir it into the gravy, letting it simmer while whisking until thickened. Stir in the butter at the very end until dissolved. Add salt and pepper to taste.Slice the tri tip roast and serve drizzled with some gravy with extra gravy at the table.

Equipments used:

Notes

How to Cut a Tri Tip: If you look at a raw tri tip you'll see that each end has the grains running in a different direction. Roughly half of it has grains that run vertically and while the other half run at a diagonal. These are easiest to see when the roast is raw, so make a mental note or take a picture so you remember which end is which. When it's time to cut the tri tip you want to cut across the grain, because this will give you those perfectly tender slices. So each half of the tri-tip will be cut at a different angle according to the direction of the grain. It may be easiest to cut your finished roast in half where those grains shift directions, and then slice each half against the grain. When slicing, angle your knife slightly; this is called cutting "on a bias". The thickness of the slices is purely personal preference. Slice your tri tip however thinly or thickly you prefer.
If you look at a raw tri tip you'll see that each end has the grains running in a different direction. Roughly half of it has grains that run vertically and while the other half run at a diagonal. These are easiest to see when the roast is raw, so make a mental note or take a picture so you remember which end is which. When it's time to cut the tri tip you want to cut across the grain, because this will give you those perfectly tender slices. So each half of the tri-tip will be cut at a different angle according to the direction of the grain. It may be easiest to cut your finished roast in half where those grains shift directions, and then slice each half against the grain. When slicing, angle your knife slightly; this is called cutting "on a bias". The thickness of the slices is purely personal preference. Slice your tri tip however thinly or thickly you prefer.

Nutrition Information

Show Details

Calories 582kcal (29%) Carbohydrates 10g (3%) Protein 51g (102%) Fat 33g (51%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Cholesterol 177mg (59%) Sodium 1027mg (43%) Potassium 950mg (27%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 3717IU (74%) Vitamin C 5mg (6%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 582 kcal

% Daily Value*

Calories	582kcal	29%
Carbohydrates	10g	3%
Protein	51g	102%
Fat	33g	51%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Cholesterol	177mg	59%
Sodium	1027mg	43%
Potassium	950mg	20%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	3717IU	74%
Vitamin C	5mg	6%
Calcium	82mg	8%
Iron	4mg	22%