Include in Print View:

Tri-Tip Beef Roast

Tri-Tip Beef Roast recipe image
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&# 226;€™s a reliable recipe that highlights quality ingredients without complicated techniques, bringing warmth and home-style comfort to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 66.3
Dietary: Vegan
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
  • 2 1/2 pounds Tri-Tip Beef Roast
  • 6 medium Carrots, peeled and parboiled
  • 8 medium New Potatoes, parboiled
  • 2 tablespoons Fresh Rosemary, chopped (or 1 tbsp dried)
  • 2 medium Onions, peeled and sliced
  • 3/4 cup Water
  • 2 tablespoons Shortening or Peanut Oil
  • To taste Salt and Pepper
  • 3 tablespoons Flour (for gravy)
  • 2 cups Water (for gravy)
Directions
  1. 1
    Preheat oven to 375°F (190°C) if using an oven-safe Dutch oven, or prepare a large stovetop-safe skillet with a lid.
  2. 2
    Pat the tri-tip roast dry with paper towels and season liberally with salt and pepper on all sides.
  3. 3
    Heat shortening or peanut oil in a large sauté pan or Dutch oven over medium-high heat.
  4. 4
    Sear the tri-tip roast in the hot fat, browning on all sides until a deep mahogany crust forms.
  5. 5
    Add the parboiled carrots and potatoes to the pan around the meat.
  6. 6
    Sprinkle the rosemary, additional salt, and pepper over the vegetables and meat.
  7. 7
    Add the sliced onions and 3/4 cup of water to the pan.
  8. 8
    Reduce heat to medium-low, cover the pan, and simmer gently for 30 minutes.
  9. 9
    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).
  10. 10
    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.
  11. 11
    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.
  12. 12
    Slowly whisk in 2 cups of water, stirring continuously to prevent lumps.
  13. 13
    Season the gravy to taste with salt and pepper. Simmer for a few minutes until thickened.
  14. 14
    Serve the sliced tri-tip and vegetables hot, accompanied by the rich pan gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 66.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Resting the Meat: It is crucial to let the meat rest for at least 10 minutes after cooking. This allows the juices to redistribute, ensuring the roast remains tender and juicy when sliced. The meat will continue to cook slightly during this resting period.

Vegetable Prep: Parboiling the carrots and potatoes beforehand ensures they cook evenly with the meat without becoming mushy. Boil them in salted water for about 5-7 minutes until just tender-crisp, then drain well before adding to the pan.

Doneness Guide: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Tri-tip is best served medium-rare to medium; overcooking can make it tough. Use a meat thermometer for accuracy.

Gravy Variations: If you prefer a gluten-free gravy, substitute the flour with cornstarch (use 1 tablespoon cornstarch per 1/4 cup liquid) or omit the gravy entirely and serve with a simple pan jus.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave to prevent the meat from drying out.

Keywords: tri-tip, beef roast, pan roast, root vegetables, rosemary, new potatoes, carrots, pan gravy, one pan meal, dinner recipe, comfort food, easy beef, simmered meat, family dinner, homestyle cooking, beef dinner, roasted vegetables, quick roast, meat and potatoes
Read it online: https://www.chefs-mate.com/recipe/tri-tip-beef-roast-2/