Tri tip is my absolute favorite way to eat beef. It is the best! It has the most incredible flavor and it is the easiest dish in the world to make. There are less steps to this than making mac and cheese! When I lived in Utah, this roast was a rare find; grocery stores just don't seem to carry them there often or ever. I was so happy when I saw this go on sale at Stater Bros. This is a family fave for us. Try it and I'm confident it will become one of yours as well.
Weird as this may sound, the best part of this roast is the fat/top. The majority of the flavor lies on the top!
I don't use a meat thermometer (although I should) so I just cook my roast for a good hour and then take it out.
you'll need:
3 lb. roast
kitchen bouquet
pepper to taste
garlic salt
1/2 c. water
get busy:
Preheat the oven to 350. Pour some kitchen bouquet over the roast in a 9x13 pan, enough to completely cover the roast. Take a basting brush and brush the roast until the bouquet gets in all the crevices. Liberally cover with garlic salt. Sprinkle on some pepper. Pour water in the pan. Cook for about an hour. The inside of the roast should be a light pink, depending on how you like your beef, but regardless of your preference, it should still be a little pink in the middle. This dish is really tasty with a creamy potato side and my sister's green bean casserole (I will post this recipe soon; it's ten times better than the Campbell's soup recipe). Serves a family of 6. (I buy a 1 pounder for Jeremy and me because we are a small fambam :-) ). Love, love, love this cut of beef. Try it out!
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