Tri Tip Roast Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
582 kcal
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Course
Main Course
Tri Tip Roast Recipe
Description
This Tri Tip Roast is prepared by browning a well-seasoned 3-pound beef tri-tip, then cooking it gently alongside caramelized pancetta or bacon, onions, carrots, celery, and garlic. The aromatics are enhanced with flour, red wine, chicken broth, and tomato paste to build a savory base. Fresh and dried herbs like thyme, rosemary, and bay leaves further deepen the flavor. The roast is either simmered on the stovetop or oven-braised at a moderate temperature until tender.
The resulting meat is tender and flavorful, best served sliced across the grain to break muscle fibers and maximize tenderness. Due to the tri tip’s unique grain direction changing partway, cutting in different directions on each half is advised. The pan juices and vegetables can be served alongside the meat for a hearty meal.
Understanding the grain direction before and after cooking aids in slicing for optimal texture, and cutting on a bias gives the slices a pleasing appearance and mouthfeel. The thickness of the slices can be adjusted based on preference, from thinner for sandwiches to thicker for plated entrees.
Ingredients
- 3 pound beef tri-tip roast
- 1 tablespoon neutral cooking oil I use avocado oil for high heat cooking, generic cooking oil
- 1 tablespoon butter
- 1/4 pound pancetta diced (optional but contributes a ton of flavor, or bacon
- 1 yellow onion chopped, large
- 3 cloves garlic , minced
- 2 carrot peeled and chopped
- 2 celery chopped, ribs
- 3 tablespoons all-purpose flour
- 1 cup red wine e.g. cabernet sauvignon, pinot noir, merlot, dry
- 2 cups chicken broth good quality
- 2 tablespoons tomato paste
- 4 thyme sprigs, or 1 teaspoon dried
- 3 rosemary sprigs, or 1 teaspoon dried
- 2 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons butter
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.
Notes
- Examine the raw tri tip to identify grain direction before cooking: one half has vertical grains, the other diagonal.
- After cooking, slice the roast by cutting across the grain on each half separately to ensure tenderness.
- Cut slices on a slight diagonal (on a bias) for better texture and presentation.
- Slice thickness is personal preference; choose thin or thick based on how you plan to serve the meat.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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