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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.
More delicious
Beef Recipes
using
various cuts of beef.
Slow-Cooked Beef Tri-Tip Roast Recipe
Recipe Type:
Beef,
Tri-Tip Roast, Entree
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, mix the
shredded meat with the chopped vegetables and juices to use for tacos or
burritos.
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