Recipe: Beef Tri Tip Roast with Roasted Vegetables | Beaverton Foods
Recipe: Beef Tri Tip Roast with Roasted Vegetables | Beaverton Foods

Beef Tri Tip Roast with Roasted Vegetables

  By Beaverton Foods

July 3, 2017

Tri tip is an economical cut from the bottom sirloin. If you’re looking for an inexpensive, quick roast beef entrée - try this recipe!

Ingredients

2 pound tri tip roast with fat removed

Sea salt and ground pepper to taste

1 tablespoons granulated garlic

4 small red or Yukon potatoes, cut in half

2 stalks celery, cut into 2 inch pieces

3 large carrots, peeled and cut into 1 inch pieces

1 large sweet onion, peeled and cut into quarters

2 whole garlic cloves

1/4 cup olive oil

1 teaspoon dried rosemary

Beaver Brand/Inglehoffer Extra Hot Horseradish (grated) or Cream Style Horseradish

Directions

1Preheat oven to 350 degree

2Season the roast with salt, pepper, and granulated garlic

3Place vegetables and garlic cloves in the bottom of a large cast iron skillet and coat with olive oil, salt, pepper and rosemary

4Place a baking/cooling rack over the skillet and put the roast on the rack so skillet and vegetables will catch the juices

5Bake at 350 degrees for 15 minutes

6Flip the roast and stir the vegetables, then return the skillet/rack to the oven

7Reduce the temperature to 325 and cook until desired doneness (your meat cooker should read 135 degrees for medium rare, 145 for medium and 160 for well done)

8Remove the roast from the oven and it to rest for 15 minutes before slicing

9Transfer all vegetables except the garlic cloves to a serving bowl

10Separate the garlic cloves from the bulbs and peel the off skin, then smash the garlic with a fork combine with horseradish to be serve alongside the sliced roast

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