Recipe: Beaverton Beef Tri Tip Roast with Roasted Vegetables
Tri tip is an economical cut from the bottom sirloin. If you’re looking for an inexpensive and quick roast beef entrée, try this recipe from Beaverton!
- 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
- Beaverton Extra Hot Horseradish
- Preheat oven to 350 degrees.
- Season the roast with salt, pepper, and granulated garlic.
- Place vegetables and garlic cloves in the bottom of a large cast iron skillet and coat with olive oil, salt, pepper and rosemary.
- Place a baking/cooling rack over the skillet and put the roast on the rack so skillet and vegetables will catch the juices.
- Bake at 350 degrees for 15 minutes.
- Flip the roast and stir the vegetables, then return the skillet/rack to the oven.
- Reduce 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).
- Remove the roast from the oven and it to rest for 15 minutes before slicing.
- Transfer all vegetables except the garlic cloves to a serving bowl.
- Separate 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.
Recipe and image sourced from beavertonfoods.com.
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