Slow-Cooked Beef Tri-Tip Roast Recipe


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This delicious beef tri-tip roast recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

This cut of meat is very popular in California and is available all year long.  It is typically marinated and then grilled. During the winter, I love this alternative method - it is great to cook and serve on cold, wet days.

Slow Cooked Beef Tri-Tip Roast

Tri-Tip Roast

More delicious Beef Recipes using various cuts of beef.
 



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Slow-Cooked Beef Tri-Tip Roast Recipe:

Recipe Type: Beef, Tri-Tip Roast
Yields: serves many
Prep time: 15 min
Cook time: 4 hr (approx)


Ingredients:

1 onion, cut up into thin wedges
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
4 to 5 garlic cloves, minced
Coarse salt and freshly-ground pepper
1 (2 1/2 to 3 pounds) beef Tri-Tip roast
Montreal Steak Seasoning (a product of McCormick Grill Mates), or your favorite steak seasoning
Ponzu Soy Sauce*

* Ponzu is a soy sauce which is infused with citrus and commonly used in Japanese cuisine.



Preparation:

Preheat oven to 250° degree F. Line a baking sheet pan with non-stick aluminum foil wrap, large enough to be able to tightly wrap the tri-tip roast and vegetables.

On top of the aluminum foil, place onions, bell peppers, and garlic in a line about the size of the roast. Sprinkle vegetables with salt and a few twists of ground pepper.

Generously sprinkle the tri-tip roast with the Montreal Steak Seasoning on all sides; place on top of the vegetables and sprinkle with Ponzu Sauce.

Wrap the aluminum foil tightly around the vegetable/meat mixture to keep the juices from escaping during baking.

Bake approximately 3-1/2 to 4 hours. NOTE: Do not open the oven door and peek at the roast during this time. The odor in your house will be fabulous!

Remove from oven and transfer the meat to a carving board or platter, let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Slice the meat into thin slices across the grain or shred the meat.

Serves many.

 

Serving Ideas:

The meat can be sliced and served along with the vegetables.

Shred the meat, chop the vegetables, and then mix the shredded meat with the chopped vegetables and juices to use for tacos or burritos.
 

 


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