TRI TIP ROAST RECIPE OVEN FOOD NETWORK RECIPES

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TRI-TIP ROAST (((DELICIOUS))) RECIPE - FOOD.COM



TRI-TIP ROAST (((DELICIOUS))) Recipe - Food.com image

A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs tri-tip roast
2/3 cup vegetable oil (I use canola)
2/3 cup honey
1/4 cup Worcestershire sauce
1/3 cup red wine vinegar
1 package tenderizing beef marinade
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon crushed rosemary

Steps:

  • Combine all ingredients, except garlic and rosemary, and blend well.
  • Place roast in an oven-proof baking dish.
  • Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
  • Preheat oven to 425 degrees.
  • Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  • Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
  • Remove from oven and allow to rest about 5 to 10 minutes.
  • Carve against the grain and serve, using the juices as a gravy.

Nutrition Facts : Calories 514.6, FatContent 36.4, SaturatedFatContent 4.7, CholesterolContent 0, SodiumContent 318.3, CarbohydrateContent 51, FiberContent 0.3, SugarContent 48.2, ProteinContent 0.4

BRAISED CHUCK ROAST RECIPE | FOOD NETWORK



Braised Chuck Roast Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons duck fat
3 large Spanish onions, chopped
1 pound carrots, chopped
6 ribs celery, chopped
8 cloves garlic, minced
1 tablespoon fresh thyme
3 bay leaves
1 teaspoon rosemary
2 cups good red wine
4 cups veal stock
2 tablespoons tomato paste
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
Mashed potatoes, polenta or roasted vegetables, for serving, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
  • Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
  • Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
  • Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
  • After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
  • In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
  • Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
  • Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

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TRI-TIP ROAST (((DELICIOUS))) RECIPE - FOOD.COM
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
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Reviews 5.0
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Calories 514.6 per serving
  • Carve against the grain and serve, using the juices as a gravy.
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TRI-TIP ROAST (((DELICIOUS))) RECIPE - FOOD.COM
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
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