OVEN ROASTED TRI-TIP
By Bonnie D. Utahn
You will love this intensely flavored tri-tip roast using my Santa Maria rub posted on this site, and served with an amazing pan sauce that is certain to please the entire family. I am happy to share with my JAP friends! Enjoy!
Photo is my own. Recipe from net with changes.
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon minced garlic
1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper
Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.
Carole F BakersQueen - Nov 8, 2010
Thanks for posting a picture of this, Bonnie..now I can see what a Tri-Tip roast looks like. I can't wait to try this someday. I love a good Roast!!
Juliann Esquivel Juliann - Nov 8, 2010
Bonnie this roast looks delicious, I am very confused about what cut of beef you are talking about when you say tri tip. I always buy Rump roast, then they have bottom round roast, then they have the crown roast. I have never seen a tri tip roast here in Florida by chance is there another name they call it? I would certainly love to buy tri tip and make it. We love roast beef and I usually buy bottom round roast when I make a pot roast . I always use Rump roast when making roast beef in the oven or Standing Rib roast for really special occasions. LOL
Kendra Hansen glitterpeaches - Nov 8, 2010
DO you cover the Tri-Tip while roasting it?