Tri Tip Roast And Potatoes Recipes

TRI TIP ROAST AND POTATOES

Tri Tip Roast and Potatoes image

This meat has a lovely, simple seasoning that will satisfy all of your meat-and-potatoes eaters.

Provided by Donna Thiemann @Angelfoodie

Categories Beef

Number Of Ingredients 7

Ingredients

4 pound(s) tri tip roast
1-2 teaspoon(s) seasoning salt
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
- pam or vegetable cooking spray
4-6 medium baking potatoes
- sea salt for potatoes, just for the skin

Steps:

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.
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.
Place the potatoes around the roast. Spray the potatoes with Pam and sprinkle with sea salt.
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 ROAST

Tri Tip Roast image

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

Provided by CHEFWANDA

Categories Main Dish Recipes Roast Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Steps:

Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
Place meat in the prepared roasting pan.
Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g

OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES

Oven Tri-Tip With Rosemary-Garlic Vegetables image

Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.

Provided by Barb G.

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs tri-tip roast
1 -2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

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.

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