Todd's Tender Tri-tip Roast recipe from Southern Oven Foods By Patricia Griffith
- Whole tri-tip roast
- 3 to 4 tbsp. of Minced garlic
- 3 level tbsp. Italian seasoning
- 2 tbsp. of fresh oregano, thyme. basil, and, rosemary
- 2 cups of beef broth
- 1 teaspoon coarse black pepper
- 1 teaspoon kosher salt
- 1 medium size yellow onion
- 1/4 cup of cold water
- 1/4 cup of cornstarch
- Mix well to form a smooth paste
Preheat your oven to 350 F.
Place the tri-tip in a deep dish roasting pan. Add the beef broth to cover half of the meat from the bottom of the roasting pan. Next add the onions, garlic, pepper, salt, and, Italian seasoning over the top of the tri-tip.
Cover and place in the oven for 2 hours. If you have two or more roasts, it will be between 2 to 2 1/2 hours or internal cooking temp of 140 degrees. At the end of the cooking time, remove the tri-tips, place juice into sauce pan and make gravy with the cornstarch mixture.
Gravy: Pour juice essence of the cooked oven baked tri tip into sauce pan. Using medium heat whisk in cornstarch mixture until meat juice thickens. Add a pinch of dry Italian seasoning and pour over oven baked tri tip.
Note: After the first half hour, you can add red potatoes to the container.
Cover and place in the oven for 2 hours. If you have two or more roasts, it will be between 2 to 2 1/2 hours. At the end of the cooking time, remove the tri-tips and make gravy with the cornstarch mixture.
Note: After the first half hour, you can add red potatoes to the container. At the end, they soak in.
Mercy's Homemade Monkey Bread can be purchased online or at Whole Foods Markets in the frozen food section.