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Tri-tip Beef Roast
2 tb Shortening or Peanut Oil
Salt and Pepper
2 1/2 lb Tri-Tip Beef Roast
6 md Carrots -- peeled & parboiled
8 md New Potatoes -- parboiled
1 tb Dried Rosemary; crumbled -- OR 2 tb Fresh Rosemary
2 md Onions -- peeled and sliced
3/4 c Water
HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and pepper both sides of meat and brown in hot fat on both sides until colored a deep mahogany. Add carrots and potatoes and sprinkle with rosemary, salt and pepper. Add onion slices and water. Reduce heat to simmer. Cook, covered, 30 minutes. Check for doneness by cutting into thickest part of roast. It usually takes 35 to 45 minutes for medium rare. Don't overcook. Remember that meat continues to cook a little after it is removed from stove. Arrange meat and vegetables on platter and serve hot.