Tri Tip Roast And Potatoes Food

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

TRI TIP ROAST AND POTATOES

Steps:

• 1. Set oven to 425*F. Place Tri Tip roast in a large roasting pan with the fat side up. Season well with the spices and seasonings from above. Set aside as we prepare the potatoes.
• 2. Scrub the potatoes and cut off any nicks, then prick each potato with a fork. Microwave all the potatoes on a plate for 8 minutes. This par bakes the potatoes so they can sit around the roast and be done on time with the meat.
• 3. Place the potatoes around the roast. Spray the potatoes with Pam and sprinkle with sea salt.
• 4. Place roast and potatoes in the oven. Set Timer for 30 minutes. Meat is done when: Thermometer reaches 140*F for medium rare. 150-155 for medium and so on. Let roast cool 10 minutes then carve and serve. Comes out juicy and the potatoes are soft and fluffy inside with a delicious skin.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES

Steps:

• Combine rosemary, garlic, salt and pepper to form a paste.
• Spread half of herb paste evenly over roast.
• Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
• Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
• Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
• Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.