Baked Beef Tri Tip Roast Recipe

Print Friendly

Categories:

Dinner    Tri-Tip Roast    Winter   

 

Email this to someoneShare on Facebook0Share on Google+12Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

 

Baked Beef Tri-Tip Roast is a very popular cut of meat 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.

This delicious Baked Beef Tri-Tip Roast recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

More delicious Beef Recipes using various cuts of beef.

 

Beef Tri Tip Roast

 

 

Baked Beef Tri-Tip Roast Recipe:

Baked Beef Tri Tip Roast Recipe

Prep Time: 15 minutes

Cook Time: 4 hours

Yield: serves many

Ingredients:

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.  If you can not find this sauce in your local grocery store, use the recipe below and make your own.

 

Instructions:

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.

Tri Tip Roast sliced and platedBake 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.

 

Ponzu Soy Sauce Recipe:

1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper

Combine all the ingredients in a bowl.  Cover and chill until ready to serve.

Makes 1 cup.

 

https://whatscookingamerica.net/KarenCalanchini/BeefTriTip.htm

Comments and Reviews

Leave a Reply