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Name: Tri-Tip Beef Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Fresh Rosemary OR 1 tb Dried Rosemary, crumbled; Salt and pepper; 8 md New Potatoes parboiled; 2 md Onions peeled and sliced; 2 tb Shortening or Peanut Oil; 3/4 c Water; 6 md Carrots peeled and parboiled; 2 1/2 lb Tri-Tip Beef Roast

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INGREDIENTS

2 tb Fresh Rosemary ; OR 1 tb Dried Rosemary, crumbled
Salt and pepper
8 md New Potatoes ; parboiled
2 md Onions ; peeled and sliced
2 tb Shortening ; or Peanut Oil
3/4 c Water
6 md Carrots ; peeled and parboiled
2 1/2 lb Tri-Tip Beef Roast

INSTRUCTIONS

HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and pepper both sides of meat and brown in hot fat on both sides until colored a deep mahogany. Add carrots and potatoes and sprinkle with rosemary, salt and pepper. Add onion slices and water. Reduce heat to simmer. Cook, covered, 30 minutes. Check for doneness by cutting into thickest part of roast. It usually takes 35 to 45 minutes for medium rare. Dont overcook. Remember that meat continues to cook a little after it is removed from stove. Arrange meat and vegetables on platter and serve hot. If you wish, you may sprinkle 3 tablespoons flour over pan drippings, place pan back over medium heat and cook, stirring constantly, until thick and smooth. Slowly add 2 cups water, stirring. Season to taste with salt and pepper. When thickened, transfer gravy to bowl and serve with roast and vegetables.

NOTES

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Tri-Tip Beef Roast

2 tb Fresh Rosemary OR 1 tb Dried Rosemary, crumbled
 Salt and pepper
8 md New Potatoes parboiled
2 md Onions peeled and sliced
2 tb Shortening or Peanut Oil
3/4 c Water
6 md Carrots peeled and parboiled
2 1/2 lb Tri-Tip Beef Roast

HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and  pepper both sides of meat and brown in hot fat on both sides until colored  a deep mahogany. Add carrots and potatoes and sprinkle with rosemary, salt  and pepper. Add onion slices and water. Reduce heat to simmer. Cook,  covered, 30 minutes. Check for doneness by cutting into thickest part of  roast. It usually takes 35 to 45 minutes for medium rare. Dont overcook.  Remember that meat continues to cook a little after it is removed from  stove. Arrange meat and vegetables on platter and serve hot. If you wish,  you may sprinkle 3 tablespoons flour over pan drippings, place pan back  over medium heat and cook, stirring constantly, until thick and smooth.  Slowly add 2 cups water, stirring. Season to taste with salt and pepper.  When thickened, transfer gravy to bowl and serve with roast and vegetables.

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Nutrition

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Serving Size: 1 Serving (589g)
Recipe Makes: 6

Calories: 642
Calories from Fat: 228 (36%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 1.4g
Cholesterol 124.4mg		38 %
Sodium 196.6mg		7 %
Potassium 2070.1mg		54 %
Total Carbohydrate 59g		17 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 50.3g
Protein 43.8g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 642

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