Tri Tip Roast Recipe
Tender, flavorful beef served with the most exquisitely flavorful gravy, this Tri Tip Roast is perfect for every occasion!
Equipment
Ingredients
- 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
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
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.
Nutrition
Calories: 582kcalCarbohydrates: 10gProtein: 51gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 177mgSodium: 1027mgPotassium: 950mgFiber: 1gSugar: 3gVitamin A: 3717IUVitamin C: 5mgCalcium: 82mgIron: 4mg
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