THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
SLOW COOKER TRI-TIP ROAST
Super tender and juicy tri-tip roast. Throw it together and let it cook all day. Makes your house smell great; people will think you were cooking for hours! One of my mother's recipes I make as often as possible. Serves great with white rice, just place veggies on top. Your whole family will enjoy this one.
Provided by KaraMia
Categories 100+ Everyday Cooking Recipes
Time 7h10m
Yield 12
Number Of Ingredients 8
Steps:
- Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
- Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 14.4 g, Cholesterol 93.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 998.2 mg, Sugar 3.8 g
SLOW-COOKED BEEF LOIN TRI-TIP ROAST
A 2.24-pound beauty of a roast. I had read other recipes for cooking a roast in slow cooker, none of which sounded like my goal recipe. So here it is a new take on a slow cooking roast recipe.The roast is a 2.24-pound beef loin tri-tip seasoned roast. This one had very little fat.
Provided by MYBADA
Categories Main Dish Recipes Roast Recipes
Time 4h35m
Yield 6
Number Of Ingredients 7
Steps:
- Coat the inside of a slow cooker with about 1 tablespoon olive oil.
- Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
- Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
- Cook on High until meat is cooked through and tender, about 4 hours.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 3.9 g, Cholesterol 139.4 mg, Fat 23.9 g, Fiber 0.7 g, Protein 47.2 g, SaturatedFat 7.9 g, Sodium 253.5 mg, Sugar 1.7 g
SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER
This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'
Provided by Wendy Stevens
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g
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