Tri-Tip Beef Roast
Description
This hearty Tri-Tip Beef Roast is a comforting one-pan meal that delivers tender, flavorful meat alongside perfectly roasted carrots and new potatoes. The beef is seasoned generously and seared to a deep mahogany crust, locking in juices before simmering gently with aromatic rosemary and onions. The result is a harmonious blend of savory beef flavors and earthy vegetables, all brought together in a simple yet elegant preparation. Ideal for weeknight dinners or casual gatherings, this dish offers a satisfying texture contrast between the crisp-tender vegetables and the succulent roast. The optional pan gravy adds a luxurious finish, making every bite rich and satisfying. It’s a reliable recipe that highlights quality ingredients without complicated techniques, bringing warmth and home-style comfort to your table.Ingredients
Directions
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Preheat oven to 375°F (190°C) if using an oven-safe Dutch oven, or prepare a large stovetop-safe skillet with a lid.
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Pat the tri-tip roast dry with paper towels and season liberally with salt and pepper on all sides.
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Heat shortening or peanut oil in a large sauté pan or Dutch oven over medium-high heat.
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Sear the tri-tip roast in the hot fat, browning on all sides until a deep mahogany crust forms.
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Add the parboiled carrots and potatoes to the pan around the meat.
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Sprinkle the rosemary, additional salt, and pepper over the vegetables and meat.
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Add the sliced onions and 3/4 cup of water to the pan.
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Reduce heat to medium-low, cover the pan, and simmer gently for 30 minutes.
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Check for doneness by cutting into the thickest part of the roast; continue cooking for another 5-15 minutes until medium-rare (130-135°F internal temp).
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Remove the roast and vegetables from the pan and transfer to a platter. Tent the meat with foil to rest for 10 minutes before slicing.
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For gravy: Place the pan back over medium heat. Sprinkle 3 tablespoons of flour over the pan drippings and cook, stirring constantly, until thick and smooth.
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Slowly whisk in 2 cups of water, stirring continuously to prevent lumps.
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Season the gravy to taste with salt and pepper. Simmer for a few minutes until thickened.
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Serve the sliced tri-tip and vegetables hot, accompanied by the rich pan gravy.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 110mg37%
- Sodium 150mg7%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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