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Hints & Tips
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,
Beef Recipes using various cuts of beef.
Slow-Cooked Beef Tri-Tip Roast Recipe:
Yields: serves many
Prep time: 15 min
Cook time: 4 hr (approx)
onion, cut up into thin wedges
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
4 to 5
garlic cloves, minced
salt and freshly-ground
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.
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.
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
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
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