Tri Tip Roast
Tender, flavorful beef served with an incredibly rich gravy, this Tri Tip Roast recipe is perfect for every occasion. Whether served for a casual family dinner, holiday or special occasion, it is a satisfying and mouthwatering meal that will bring compliments from all around the table. Easy to make, the prep time is minimal and then it’s just a matter of waiting for it to braise low and slow in the oven or on the stovetop.
Tri Tip is cut from the bottom sirloin and as its name suggests, has 3 tips giving it a triangular shape. It’s also known as a California Cut because it originated out west. Its popularity has been on the rise because it is a less expensive alternative to other cuts while being every bit as flavorful and makes for a particularly tender roast. It’s a lean cut with just the right amount of marbling that renders beautifully as the roast cooks, giving you a rich flavor and perfectly tender beef.
- 3 pound beef tri tip roast
- 1 tablespoon oil (I use avocado oil for high heat cooking)
- 1 tablespoon butter
- 1/4 pound pancetta or bacon , diced (optional but contributes a ton of flavor)
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 2 carrots , peeled and chopped
- 2 celery ribs , chopped
- 3 tablespoons all-purpose flour
- 1 cup dry red wine , e.g. cabernet sauvignon, pinot noir, merlot
- 2 cups good chicken broth
- 2 tablespoons tomato paste
- 4 sprigs thyme, or 1 teaspoon dried
- 3 sprigs rosemary, or 1 teaspoon dried
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter