The tri-tip is a triangular shaped cut of the sirloin. It can be used as an oven roast or cut into steaks. However, it can become very tough if cooked improperly or too long. I started with a 3 pound roast and turned it into a delicious meat gravy and served it over mashed potatoes. The spices make the flavor amazing! For an interesting twist, you can thicken the gravy with chia seeds instead of flour.
2-3 lb tri-tip roast
1 TBS dried thyme
1 TBS dried basil
1 TBS dried marjoram
1 TBS dry mustard
Salt and pepper to taste
2 TBS olive oil plus extra for coating the baking pan
1 large onion, sliced into rings
1 cup red wine (or beef broth or other wine substitute)
1-2 cup beef broth (for extra gravy)
2 TBS chia seeds
Preheat oven to 350 degrees.
Combine the seasonings with the olive oil. Rub the roast all over with this mixture and place in a sealable plastic bag and refrigerate 8 hours to overnight. Pour the 1 cup of red wine or beef broth into this bag about 4 hours before cooking and continue to marinate in the refrigerator.
Drizzle olive oil in bottom of large baking pan and place sliced onions on top. Place seasoned roast on top of onions and pour any liquid into the pan as well. Cover with foil.
Bake at 350 degrees for about 45 minutes. Do not over bake.
Remove roast from oven and slice, against the grain, into thin, bite-sized pieces and transfer these pieces, plus the onions and any liquid into a large skillet. Add the extra beef broth and chia seeds and let simmer about 5-10 minutes to thicken. Serve over mashed potatoes, steamed cauliflower or toasted whole-grain bread.
Eat mindfully and slowly and enjoy.