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Tri Tip Roast Recipe

May 12th, 2016 08:00:00 am

As a part of our One Pot Meal Series we are offering a Tri Tip Roast with Herbed Vegetables. My favorite part about this is that you clean up one pan when finished, and the pan is not stuck with sauce, it is easily wiped out. 


Start by chopping up a lot of fresh herbs and garlic and add some salt and pepper to this mixture. I used rosemary, marjoram, oregano and garlic. Press half of the herb mixture onto the top of the roast, and toss the remainder into a big bowl, with olive oil, and add your vegetables, tossing them to coat. Now put your coated vegetables all around the roast. I am using the 13" Sauce Pan here.




  • Tri Tip Roast: I am using grass-fed beef from grasslandbeef.com 
  • Olive Oil
  • 12 small potatoes
  • 2 medium red and yellow peppers cut into 1/8ths
  • 2 sweet onions, cut into wedges
  • Several cloves of garlic
  • Fresh herbs, chopped (Rosemary, Marjoram, Oregano, Thyme)
  • Salt and Pepper

Heat oven to 425 degrees. Place pan holding roast and vegetables into the oven and bake for 30 to 40 minutes for medium rare. Do not add water, and do not cover. Remove it from the oven when the meat registers about 135 degrees for medium rare, 150 for medium. Put the roast on a cutting board and tent it with foil, and let it "set" for 20 minutes. It will continue to cook during this time. 


Remove the peppers (I dont like them cooked as much) and continue to roast the potatoes and onions on the stovetop, while the roast is "setting." After 20 minutes carve against the grain. On a Tri Tip the roast will run two directions, so you will carve one side, then the other, going against the grain. Plate and serve! I hope you enjoy this Tri Tip Roast Recipe. 












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