Tri-Tip Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours 15 minutes

Ingredients

3 tablespoons olive oil

1 medium yellow onion (diced)

3 cloves garlic (roughly chopped)

2 lbs tri tip pieces (or a 2 lb. tri tip roast cut into large pieces)

salt & pepper (to taste)

10 ½ oz beef consomme (1 can)

1 can water

2 bay leaves

3/4 teaspoon dried thyme leaves

3 tablespoons butter (softened)

3 tablespoons flour

more water (if needed)

1 recipe of my Perfect Mashed Potatoes

Directions

Preheat oven to 300° F. In a large heavy-bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once the pot is hot, sauté onions for 3 minutes.

Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes.

Pour in beef consommé, water, bay leaves, and thyme. Stir and cover. Place into the preheated oven (or crockpot on high) and bake 2-3 hours or until meat is fork-tender. Remove from oven.

Using a slotted spoon, remove meat from the liquid in the pot. Return to medium heat on the stovetop. In a small bowl, stir butter and flour together until smooth paste forms.

Pour butter mixture into the hot liquid and whisk in to stir. Within a minute or so, the sauce should thicken to a gravy. If the gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with mashed potatoes and/or roasted veggies!

Nutrition

• Calories: 570 kcal
• Total Fat: 37 g
• Saturated Fat: 13 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 170 mg
• Sodium: 345 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 49 g