TriTip Roast 1

Juicy tri tip roast and gravy with tasty pan roasted potatoes and carrots makes for a perfect Sunday meal. For this recipe, you can use any cut of roast but we prefer the tri tip as it is tender and juicy and the pan drippings make such rich and flavorful gravy. Any leftover meat can easily be sliced for hot sandwiches with gravy or even served as cold sandwiches. Easily clean up, too, as it’s all made in one pan!

Ingredients:

  • 3 1/2 to 4 pound tri tip roast
  • 1 large onion, quartered
  • 2 cloves garlic, whole
  • 2 teaspoon kosher salt
  • 1 teaspoon coarse ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound carrots, peeled, cut into big chunks
  • 6-8 potatoes, peeled and quartered
  • 1/2 cup red wine
  • 2 tablespoon corn starch
  • 1 cup beef broth or water

First we start by preheating the oven to 350 degrees.

TriTip Roast 2

Next, using a large cast iron pan, coat the inside of the pan with the vegetable oil. (If you don’t have a cast iron pan available, use a large roasting pan.) Then, rub the salt and pepper on all sides of the tri tip and place it in the pan. Add the quartered onion and whole cloves of garlic. Cover the pan tightly with aluminum foil and place in the oven for 1 1/2 hours.

TriTip Roast 3

Next, remove the pan from the oven, uncover and add the carrots, potatoes and red wine. Put the aluminum foil back on, sealing tightly and put it back in the oven for 30-45 minutes or until the potatoes and carrots are fork tender.

TriTip Roast 4

Remove the pan from the oven. Uncover, put the tri tip on a dish and put the aluminum foil back over it to let the meat rest so the juices redistribute throughout.

TriTip Roast 5

Remove the carrots and potatoes from the pan and put them in a bowl and cover them to retain the heat.

TriTip Roast 6

Put the iron skillet (or roasting pan) on your stovetop over medium high heat. Make a slurry by mixing the corn starch and beef broth in a small bowl.

TriTip Roast 7

While continuously stirring the pan drippings, slowly add the slurry until it thickens to a gravy like consistency. Once bubbles start to break to the surface, turn the heat down to simmer and let it cook for a minute or two. Taste the gravy and season with salt and pepper if needed. Slice the roast into thick slices, serve with potatoes, carrots and gravy. Enjoy!

TriTip Roast 1

 

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Tri Tip Roast with Gravy and Roasted Vegetables
2016-01-10 17:32:32
Juicy tri tip roast and gravy with tasty pan roasted potatoes and carrots makes for a perfect Sunday meal. For this recipe, you can use any cut of roast but we prefer the tri tip as it is tender and juicy and the pan drippings make such rich and flavorful gravy. Any leftover meat can easily be sliced for hot sandwiches with gravy or even served as cold sandwiches. Easily clean up, too, as it’s all made in one pan!
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Ingredients
  1. • 3 1/2 to 4 pound tri tip roast
  2. • 1 large onion, quartered
  3. • 2 cloves garlic, whole
  4. • 2 teaspoon kosher salt
  5. • 1 teaspoon coarse ground pepper
  6. • 1 tablespoon vegetable oil
  7. • 1 pound carrots, peeled, cut into big chunks
  8. • 6-8 potatoes, peeled and quartered
  9. • 1/2 cup red wine
  10. • 2 tablespoon corn starch
  11. • 1 cup beef broth or water
Instructions
  1. First we start by preheating the oven to 350 degrees.
  2. Next, using a large cast iron pan, coat the inside of the pan with the vegetable oil. (If you don’t have a cast iron pan available, use a large roasting pan.) Then, rub the salt and pepper on all sides of the tri tip and place it in the pan. Add the quartered onion and whole cloves of garlic. Cover the pan tightly with aluminum foil and place in the oven for 1 1/2 hours.
  3. Next, remove the pan from the oven, uncover and add the carrots, potatoes and red wine. Put the aluminum foil back on, sealing tightly and put it back in the oven for 30-45 minutes or until the potatoes and carrots are fork tender.
  4. Remove the pan from the oven. Uncover, put the tri tip on a dish and put the aluminum foil back over it to let the meat rest so the juices redistribute throughout.
  5. Remove the carrots and potatoes from the pan and put them in a bowl and cover them to retain the heat.
  6. Put the iron skillet (or roasting pan) on your stovetop over medium high heat. Make a slurry by mixing the corn starch and beef broth in a small bowl.
  7. While continuously stirring the pan drippings, slowly add the slurry until it thickens to a gravy like consistency. Once bubbles start to break to the surface, turn the heat down to simmer and let it cook for a minute or two. Taste the gravy and season with salt and pepper if needed. Slice the roast into thick slices, serve with potatoes, carrots and gravy. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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